Print

Anti-Inflammatory Turmeric Chicken Soup

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm, nourishing bowl of comfort featuring tender chicken, wholesome vegetables, and the anti-inflammatory benefits of turmeric.

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1 (13.5 ounce) can coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 (10 ounce) bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • Additional kosher salt and black pepper to taste

Instructions

  1. Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14-16 minutes.
  2. Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic become fragrant.
  3. Pour in the chicken broth and coconut milk, then add the raw chicken to the pot. Make sure to scrape up any stuck-on bits from the bottom for extra flavor. Bring the mixture to a gentle simmer, ensuring the chicken is submerged beneath the broth. Partially cover the pot.
  4. Let the soup simmer on low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Be careful not to boil the soup vigorously to avoid splitting the coconut milk.
  5. Remove the lid and take the chicken out of the pot. Place it on a cutting board to cool slightly. Once it’s cool enough to handle, cut it into bite-sized pieces or shred it with two forks.
  6. Return the chicken to the pot, along with the frozen peas (if using) and chopped fresh parsley. Bring the soup back to a slow simmer, allowing the chicken to warm through and the peas to cook for about 5 minutes until they are bright green and tender.
  7. Taste the soup and adjust the seasoning with additional salt and black pepper if desired. Serve hot, garnished with extra parsley if you like.

Notes

For a thicker soup, blend a portion after cooking or add more vegetables. Use thighs for moisture and flavor, and avoid boiling to prevent splitting the coconut milk.

Find it online: https://www.effortlessrecipe.com/anti-inflammatory-turmeric-chicken-soup/