Anti Inflammatory Turmeric Chicken Soup
A nourishing turmeric chicken soup with coconut milk and veggies. Dairy-free, gluten-free, and full of anti-inflammatory flavor!
Ingredients
- ¼ cup olive oil
- 1 medium onion diced
- 1 large leek white and light green parts only, halved and thinly sliced
- 3 large carrots thinly sliced
- 3 celery stalks thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 oz can coconut milk
- 1¼ pounds boneless skinless chicken thighs or breasts
- 1 10 oz bag frozen peas (optional)
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
Step 1: Sauté the Veggies
- Heat olive oil in a large soup pot over medium heat. Add diced onion, leeks, carrots, celery, and 1 teaspoon of salt. Sauté for 14–16 minutes, stirring occasionally, until the leeks are softened and just starting to caramelize.
Step 2: Add the Aromatics
- Add chopped garlic, turmeric, and poultry seasoning to the pot. Cook for another 2–3 minutes, stirring often, until the spices are fragrant and coating the vegetables in golden goodness.
Step 3: Simmer the Soup
- Pour in the chicken broth and coconut milk. Add the raw chicken, ensuring it's submerged in the broth. Bring to a gentle simmer and partially cover the pot. Cook for 15–20 minutes, until the chicken is fully cooked and the vegetables are tender. Avoid a full boil to keep the coconut milk from splitting.
Step 4: Shred the Chicken
- Remove the chicken and let it cool slightly. Shred it with two forks or cut into bite-sized pieces. Return the shredded chicken to the pot.
Step 5: Add the Peas and Finish
- Stir in the frozen peas (if using) and chopped parsley. Simmer for another 5 minutes until the peas are tender and the soup is warmed through. Adjust salt and pepper to taste.
Step 6: Serve and Enjoy
- Ladle into bowls and garnish with extra fresh parsley. Serve hot and feel the warmth flow through you.