Description
Warm up with a bowl of Anti Inflammatory Turmeric Chicken Soup, a comforting dish that not only delights your taste buds but also nourishes your body. This wholesome soup is brimming with tender chicken, vibrant vegetables, and the golden goodness of turmeric, known for its anti-inflammatory properties. Perfect for chilly evenings or busy weeknights, this easy one-pot recipe is family-friendly and meal prep approved. You can customize it to suit your palate by adding more veggies or swapping proteins, making it a versatile addition to your culinary repertoire.
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 chicken 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 soup pot, heat olive oil over medium heat. Add diced onion, sliced leek, carrots, celery, and salt; sauté until softened and caramelized (14-16 minutes).
- Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a gentle simmer and cook for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it into bite-sized pieces, then return to the pot along with any optional peas and parsley. Simmer for an additional 5 minutes.
- Season with salt and pepper as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg