Description

This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish packed with health benefits. The combination of turmeric and coconut milk creates a creamy broth that comforts while fighting inflammation.

Ingredients

Scale

1/4 cup olive oil
1 medium onion diced
1 large leek halved and thinly sliced
3 large carrots thinly sliced
3 stalks celery thinly sliced
1 teaspoon kosher salt
3 cloves garlic chopped
1 teaspoon dried powdered turmeric
1 teaspoon poultry or all-purpose 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

In a large pot, heat the olive oil over medium heat. Add the diced onion, leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic, turmeric, and poultry seasoning, cooking for an additional minute until fragrant.
Pour in the chicken broth and coconut milk, bringing the mixture to a simmer.
Add in the chicken thighs or breasts and simmer for about 20 minutes or until the chicken is fully cooked through.
If using, add the frozen peas and cook for another 2-3 minutes.
Remove the chicken from the pot, shred it, and return it to the soup. Stir in fresh parsley, kosher salt, and black pepper to taste.
Serve hot and enjoy the delicious health benefits!

Notes

Feel free to customize the vegetables based on what you have on hand. This soup can be stored in the fridge for up to 3 days or frozen for later use.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 85 mg

Keywords: Anti Inflammatory, Turmeric, Chicken Soup, Healthy Soup, Comfort Food