Description
Indulge in the warmth of our Anti Inflammatory Turmeric Chicken Soup, a wholesome dish that combines rich flavors and nourishing ingredients. This comforting soup, perfect for family dinners or meal prep, features tender chicken simmered in a vibrant broth infused with turmeric, garlic, and fresh vegetables. Each bowl is not only delicious but also boasts health benefits, thanks to the anti-inflammatory properties of turmeric and coconut milk.
Ingredients
Scale
- 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
- 3 cloves garlic, chopped
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, sliced leek, carrots, celery, and salt until softened (14-16 minutes).
- Add chopped garlic, turmeric, and poultry seasoning; cook for an additional 2-3 minutes.
- Pour in chicken broth and coconut milk, adding raw chicken. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.
- Remove chicken to shred into bite-sized pieces and return it to the pot.
- Stir in frozen peas (if using) and fresh parsley; simmer for another 5 minutes before adjusting seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For a vegetarian version, replace chicken with chickpeas or tofu and use vegetable broth. Customize by adding ginger or other spices based on your preference. This soup stores well for meal prep; refrigerate for up to 4 days or freeze for up to 3 months.