Description
This Anti Inflammatory Turmeric Chicken Soup combines tender chicken, carrots, celery, leek, garlic, turmeric, and creamy coconut milk in a comforting golden broth. Optional peas and fresh parsley finish the soup with color and freshness.
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 breasts or thighs
- 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
- Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables begin to soften.
- Add the chopped garlic, turmeric, and poultry seasoning. Stir well and cook briefly until the garlic becomes fragrant.
- Pour in the chicken broth and coconut milk. Add the chicken breasts or thighs and stir gently to combine.
- Bring the soup to a gentle simmer and cook until the chicken is fully cooked and tender.
- Remove the cooked chicken if needed, shred or cut it into bite-sized pieces, and return it to the soup.
- If using frozen peas, stir them into the soup near the end of cooking and allow them to heat through.
- Stir in the chopped fresh parsley. Taste and season with the remaining kosher salt as needed and the black pepper. Serve warm.
Notes
- Boneless skinless chicken breasts or thighs can be used according to preference.
- Frozen peas are optional and should be added toward the end so they retain their color and texture.
- Taste before adding the final amount of salt because the sodium level of chicken broth can vary.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 400–450 calories
Keywords: anti inflammatory turmeric chicken soup, turmeric chicken soup, chicken turmeric soup, creamy turmeric chicken soup, coconut milk chicken soup, healthy chicken soup, golden chicken soup