Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, flavorful dish packed with wholesome ingredients like turmeric, coconut milk, and fresh vegetables. Perfect for meal prep or a comforting family dinner, it combines tender chicken with leeks, carrots, celery, and vibrant peas in a creamy broth that's both dairy-free and gluten-free.
Ingredients
Scale
Sautéed Vegetables
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, 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
Soup Base and Protein
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Additions and Seasoning
- 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
- Prepare the Vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 16 minutes.
- Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently until the garlic and spices are fragrant.
- Add Liquids and Chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces, scraping up any browned bits from the bottom. Partially cover the pot and bring to a bare simmer, making sure the chicken is submerged.
- Simmer the Soup: Cook on low gently for 20 minutes until the chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Shred Chicken and Add Peas: Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred with forks. Return chicken to the pot along with frozen peas and fresh parsley. Simmer gently for 5 minutes until peas are tender and bright green.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve the soup hot, garnished with extra parsley if desired. Enjoy your nourishing meal!
Notes
- This soup is made in one pot, making it easy to prepare and clean up.
- Use either chicken thighs or breasts depending on your preference for texture and flavor.
- The soup is dairy-free, paleo, and gluten-free, with an easy vegetarian variation possible by omitting chicken and using vegetable broth.
- For meal prep, this soup stores well in the refrigerator for up to 4 days and freezes beautifully.
- If you prefer a thicker soup, you can simmer it uncovered for several additional minutes before shredding the chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 calories
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
