Anti Inflammatory Turmeric Chicken Soup
Warm up with this nourishing Anti Inflammatory Turmeric Chicken Soup, a delightful blend of tender chicken, vibrant vegetables, and the golden goodness of turmeric. This one-pot meal is perfect for busy weeknights or cozy family dinners. Packed with nutrients and flavor, it’s not only comforting but also immune-boosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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 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
- Heat olive oil in a large pot over medium heat. Sauté diced onion, sliced leek, carrots, celery, and salt until softened (about 14-16 minutes).
- Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes until fragrant.
- Add chicken broth and coconut milk to the pot, then introduce the chicken. Bring to a gentle simmer and cover partially; cook until chicken is done (about 15-20 minutes).
- Remove the chicken to shred it into bite-sized pieces before returning it to the pot along with optional frozen peas and parsley. Simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg