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Anti-Inflammatory Turmeric Chicken Soup

Nourish your body with this vibrant and comforting Anti-Inflammatory Turmeric Chicken Soup, packed with wholesome ingredients for well-being.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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 full-fat recommended
  • 1 1/4 pounds boneless skinless chicken breasts or thighs
  • 1 10 ounce bag frozen peas optional
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper

Equipment

  • Large soup pot
  • Cutting board
  • Forks

Method
 

Sauté Aromatics
  1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, sliced carrots, sliced celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, for 14-16 minutes until the leeks are softened and beginning to caramelize.
Bloom Spices
  1. Add the chopped garlic, turmeric, and poultry seasoning to the pot. Continue to sauté for another 2-3 minutes, stirring constantly, until the spices are fragrant and the garlic is slightly softened.
Simmer Chicken & Veggies
  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the raw chicken pieces, ensuring they are submerged in the broth. Bring the soup to a gentle simmer, then reduce the heat to low, cover partially, and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Shred Chicken & Finish
  1. Carefully remove the cooked chicken from the pot to a cutting board. Allow it to cool slightly, then shred it using two forks or dice it into bite-sized pieces. Return the shredded or diced chicken to the pot. If using, add the frozen peas and fresh parsley. Bring the soup back to a gentle simmer for a few minutes until the peas are bright green and tender and the chicken is heated through.
Season & Serve
  1. Taste the soup and season with additional salt and pepper as needed. Ladle into bowls and garnish with extra fresh parsley, if desired. Serve immediately and enjoy the comforting warmth.

Notes

This Anti-Inflammatory Turmeric Chicken Soup is excellent for meal prep! Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. The flavors meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop over low heat or in the microwave. If the soup has thickened too much upon reheating, you can add a splash of chicken broth or water to reach your desired consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.