Description
This Healing Turmeric Chicken Soup is a nourishing, immune-boosting meal packed with anti-inflammatory ingredients, protein-rich chicken, and wholesome vegetables. The golden turmeric, creamy coconut milk, and aromatic spices make this dish both flavorful and soothing. Whether you need a comforting meal on a cold day or a restorative dish when feeling under the weather, this soup is the perfect choice!
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), sliced thinly
- 3 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 teaspoon kosher salt (plus more to taste)
- 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, cut into bite-sized pieces
- 1 (10-ounce) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
- Prepare the Ingredients: Dice the onion. Slice the leek, carrots, and celery thinly. Chop the garlic. Cut the chicken into bite-sized pieces.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and leek, sautéing for 5 minutes until softened. Add the carrots and celery, season with kosher salt, and cook for another 5-7 minutes until slightly tender.
- Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors.
- Add Broth and Chicken: Pour in the chicken broth and coconut milk, stirring to combine. Add the chicken pieces. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked and the vegetables are tender.
- Add Peas and Final Seasoning: If using, stir in the frozen peas and cook for another 5 minutes. Add the fresh parsley, then season with additional salt and black pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. Garnish with extra parsley or a squeeze of lemon juice for added freshness.
Notes
- For a richer flavor, let the soup simmer for an additional 10 minutes.
- To make it heartier, serve with steamed rice or quinoa.
- For a spicier kick, add red pepper flakes or a dash of cayenne pepper.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- For a vegan version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy