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Anti-Inflammatory Turmeric Chicken Soup

A comforting and nutritious soup packed with anti-inflammatory benefits from turmeric and a variety of vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 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
Seasoning
  • 1 teaspoon kosher salt
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
Main Ingredients
  • 6 cups chicken broth
  • 1 can (13.5-ounce) coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 bag (10-ounce) frozen peas (optional)
  • 1/4 cup chopped fresh parsley

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large soup pot.
  2. Add the onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and caramelized, about 14-16 minutes.
  3. Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, until the spices and garlic are fragrant.
  4. Add the chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck bits. Bring to a gentle simmer, making sure the chicken is fully submerged under the broth.
Cooking
  1. Partially cover the pot and simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes. Be careful not to boil too vigorously to prevent curdling the coconut milk.
  2. Remove the chicken from the pot and place it on a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks.
  3. Return the chicken to the pot along with the frozen peas (if using) and fresh parsley. Bring everything back to a slow simmer for about 5 minutes, just until the peas are bright green and tender.
  4. Season to taste with salt and pepper, and serve hot, garnished with extra parsley if desired.

Notes

Store in an airtight container in the refrigerator for up to four days or freeze for up to three months. Reheat on the stove after thawing.