Turmeric Chicken Soup
A creamy and savory broth infused with turmeric and parsley, featuring tender chicken and soft vegetables. Perfect for healing, weeknight dinners, or soothing sore throats.
Ingredients
For the soup base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green only), halved and sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt (for sautéing)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk (full-fat) adds richness
For the chicken and finishing
- 1 1/4 pounds boneless skinless chicken thighs or breasts cut breasts into 3–4 pieces for even cooking
- 1 bag (10 oz) frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
Preparation
- Heat olive oil over medium heat in a large soup pot.
- Add the diced onion, sliced leeks, carrots, celery, and kosher salt. Sauté until the leeks soften and start to caramelize, about 14–16 minutes.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant.
- Pour in the chicken broth and coconut milk, scraping up any browned bits from the pot.
- Add raw chicken pieces, pressing them beneath the liquid. Partially cover and bring to a bare simmer.
- Simmer gently until the chicken is cooked and vegetables are tender, about 15–20 minutes.
- Remove chicken from the pot, let cool, then cut into bite-sized pieces or shred.
- Return the chicken to the pot along with frozen peas and chopped parsley. Slowly simmer for about 5 minutes until peas are bright and tender.
- Taste and adjust seasoning with additional kosher salt and black pepper before serving.
Notes
To store, refrigerate for up to 4 days or freeze for up to 3 months. For a creamy finish, stir in butter or ghee at the end. Can be made vegetarian with tofu or canned chickpeas.