Description
This Anti Inflammatory Turmeric Chicken Soup is a warm, nourishing dish that brings together the goodness of fresh vegetables, tender chicken, and vibrant spices. Perfect for cozy dinners or meal prep, this one-pot wonder is not only easy to make but also caters to various dietary needs including dairy-free, gluten-free, and paleo-friendly options. Each bowl is packed with immune-boosting ingredients like turmeric and garlic, making it an ideal choice for anyone looking to enhance their well-being while savoring a delicious meal. With its comforting flavors and versatile nature, this soup is sure to become a family favorite.
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
- 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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced leeks, carrots, celery, and salt. Sauté for 14-16 minutes until softened.
- Add chopped garlic along with turmeric and poultry seasoning; sauté for another 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken. Bring to a simmer and partially cover. Cook for 15-20 minutes until chicken is cooked through.
- Remove the chicken from the pot and shred it into bite-sized pieces.
- Return shredded chicken to the pot with frozen peas (if using) and fresh parsley. Simmer gently for 5 more minutes.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added flavor, consider using fresh herbs such as cilantro or basil as garnishes. This soup can be stored in airtight containers for up to 3 days in the fridge or frozen for up to 3 months.