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Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

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Warm up with a bowl of Anti Inflammatory Turmeric Chicken Soup, a comforting dish that not only nourishes your body but also delights your taste buds. This easy one-pot recipe is packed with fresh vegetables, aromatic spices, and tender chicken, making it a perfect meal for busy weeknights or cozy gatherings. The vibrant turmeric brings a beautiful color and health benefits to this soup, while the creamy coconut milk adds richness without any dairy. It’s gluten-free, paleo-friendly, and can even be made vegetarian by swapping in chickpeas or tofu. Enjoy this wholesome soup as a hug in a bowl on chilly days or whenever you need a little extra comfort.

Ingredients

Scale
  • 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 thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion, sliced leek, carrots, celery, and salt until softened (about 14-16 minutes).
  2. Add chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
  3. Pour in chicken broth and coconut milk; add raw chicken. Bring to a simmer and cook partially covered for 15-20 minutes until chicken is tender.
  4. Remove chicken to shred into bite-sized pieces; return to pot along with frozen peas and parsley. Simmer for an additional 5 minutes.
  5. Season with salt and pepper to taste before serving.

Nutrition