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–+ servings

Anti-Inflammatory Turmeric Chicken Soup

A nourishing and flavorful soup packed with the anti-inflammatory benefits of turmeric, perfect for cold days or when feeling under the weather.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 6 servings

Ingredients

Soup Base

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, halved lengthwise and thinly sliced Use white and light green parts only
  • 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 For garnish
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

Preparation

  • Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, carrots, celery, and salt. Sauté for 14-16 minutes until softened.
  • Stir in chopped garlic, turmeric, and poultry seasoning; cook for an additional 2-3 minutes until fragrant.
  • Pour in the chicken broth and coconut milk. Add chicken pieces; cover partially and simmer for 15-20 minutes until cooked through.
  • Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas, if using. Simmer for 5 more minutes.
  • Taste and adjust seasoning before serving hot garnished with fresh parsley.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.