This Anti-Inflammatory Turmeric Chicken Soup is the ultimate comfort food for wellness! Packed with wholesome ingredients like leeks, carrots, celery, coconut milk, and turmeric, this dairy-free and gluten-free recipe is perfect for a nutritious meal. With its rich flavor and healing properties, it’s great for meal prep or a cozy family dinner.
Ingredients
Soup Base:
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
- 3 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 teaspoon kosher salt
Aromatics & Spices:
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Broth & Add-ins:
- 6 cups chicken broth
- 1 (13.5 oz) can coconut milk (full-fat for creaminess)
- 1 1/4 lbs boneless, skinless chicken thighs or breasts
- 1 (10 oz) bag frozen peas (optional)
Garnish:
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Sauté Vegetables:
Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for 14–16 minutes, stirring occasionally, until vegetables soften and leeks begin to caramelize. - Add Aromatics:
Stir in garlic, turmeric, and poultry seasoning. Cook for another 2–3 minutes, stirring frequently, until fragrant. - Simmer Soup:
Add chicken broth, coconut milk, and raw chicken to the pot. Bring to a gentle simmer, making sure not to boil, to prevent the coconut milk from splitting. Cover partially and cook on low for 15–20 minutes, or until the chicken is fully cooked and vegetables are tender. - Shred Chicken:
Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup. - Add Peas & Parsley:
Stir in frozen peas (if using) and chopped parsley. Simmer for 5 minutes, just until the peas are bright green and tender. - Season and Serve:
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.
Recipe Notes:
- Storage: Store in an airtight container in the fridge for up to 5–6 days.
- Freezing: Allow soup to cool completely before transferring to a freezer-safe container. Freeze for up to 4 months.
- Reheating: Reheat on the stovetop over low heat or in the microwave.
Nutrition Information
- Serving Size: 1.5 cups
- Calories: 285
- Carbohydrates: 12g
- Protein: 28g
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 82mg
- Sodium: 567mg
- Potassium: 490mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 4100IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 3mg
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