Print

Anti Inflammatory Turmeric Chicken Soup Recipe

Anti Inflammatory Turmeric Chicken Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 89 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with immune-boosting ingredients. The warmth of turmeric combined with the richness of coconut milk creates a flavorful broth that’s perfect for any time of year.

Ingredients

Units Scale

For the Soup:

  • 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

Instructions

  1. Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté until leeks are soft and starting to caramelize, for 14-16 minutes.
  2. Add aromatics: Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until fragrant.
  3. Add broth, coconut milk, and chicken: Add broth, coconut milk, and raw chicken to the pot, bring to a simmer. Simmer until chicken is cooked through and veggies are tender – about 15-20 minutes.
  4. Shred chicken and add remaining soup ingredients: Remove chicken to cool slightly. Cut into pieces or shred, return to the pot with peas, and parsley. Simmer until chicken is warm and peas are cooked – about 5 minutes.
  5. Season and serve: Season with salt and pepper, garnish with parsley, and serve hot. Enjoy!

Notes

  • Feel free to customize the veggies in this soup to suit your preferences.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://queenrecipe.com/anti-inflammatory-turmeric-chicken-soup-recipe/