This Turmeric Chicken Soup is not only comforting and flavorful but also packed with ingredients known for their anti-inflammatory properties. The combination of turmeric, coconut milk, and a hearty mix of vegetables makes this soup a perfect choice for a nourishing meal that can help soothe inflammation.
Ingredients:
- 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 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:
- Sauté Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, and celery. Sprinkle with 1 teaspoon of kosher salt to help release the moisture from the vegetables. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices:
- Add the chopped garlic, turmeric, and poultry seasoning to the pot. Stir and cook for another minute until the garlic is fragrant and the spices are well incorporated.
- Pour in Liquids:
- Add the chicken broth and can of coconut milk to the pot. Stir to combine all the ingredients thoroughly.
- Add the Chicken:
- Place the chicken thighs or breasts into the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Final Touches:
- Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
- If using, add the frozen peas to the soup and let them warm through for about 5 minutes.
- Season the soup with an additional teaspoon of kosher salt (or to taste) and black pepper. Stir in the chopped fresh parsley.
- Serve:
- Taste and adjust the seasoning if necessary. Serve the soup hot, with extra parsley for garnish if desired.
Tips:
- Turmeric Tip: Turmeric is known for its health benefits but is best absorbed with black pepper, so don’t skip the pepper!
- Variations: Feel free to add other vegetables like spinach or kale towards the end of cooking for added nutrition.
- Storage: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Perfect for meal prep!
Conclusion:
This Turmeric Chicken Soup is a delicious way to incorporate anti-inflammatory foods into your diet. It’s rich in flavor, packed with nutrients, and perfect for those chilly days or when you need a comforting meal. Enjoy the soothing benefits and delightful taste of this wholesome soup.