Anti-Inflammatory Turmeric Chicken Soup (Print Version)
Golden chicken soup with turmeric, coconut milk, leeks, carrots, and fresh herbs for hearty comfort.
# Ingredients:
→ Vegetables
01 -
1 medium onion, diced
02 -
1 large leek, white and light green parts only, thinly sliced
03 -
3 large carrots, thinly sliced
04 -
3 celery stalks, thinly sliced
05 -
1 (10 ounce) bag frozen peas, optional
06 -
1/4 cup chopped fresh parsley
→ Poultry
07 -
1 1/4 pounds boneless, skinless chicken thighs or breasts
→ Broth and Liquids
08 -
1/4 cup olive oil
09 -
6 cups chicken broth
10 -
1 (13.5 ounce) can coconut milk
→ Seasonings
11 -
2 teaspoons kosher salt, divided, or to taste
12 -
1/2 teaspoon black pepper
13 -
3 cloves garlic, chopped
14 -
1 teaspoon ground turmeric
15 -
1 teaspoon poultry seasoning or all-purpose seasoning
# Steps:
01 -
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and 1 teaspoon of kosher salt. Sauté for 14 to 16 minutes until the vegetables are softened and lightly caramelized.
02 -
Add the chopped garlic, ground turmeric, and poultry or all-purpose seasoning. Stir and cook for 2 to 3 minutes until fragrant.
03 -
Pour in the chicken broth and coconut milk. Add the chicken thighs or breasts. Bring to a gentle simmer, ensuring chicken remains submerged. Partially cover and cook for 15 to 20 minutes until the chicken is fully cooked.
04 -
Remove the chicken from the pot and shred or cut into bite-size pieces.
05 -
Return the shredded chicken to the pot. Add the frozen peas if using and the chopped fresh parsley. Simmer for 5 minutes until the peas are tender.
06 -
Adjust seasoning with remaining kosher salt and black pepper to taste. Serve warm.
# Notes:
01 -
For deeper flavor, allow the soup to rest for a few minutes off heat before serving.