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–+ servings
Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

This Anti Inflammatory Turmeric Chicken Soup is hearty and nourishing, packed with veggies and spices for a wholesome meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 7 servings
Calories 300 kcal

Equipment

  • soup pot

Ingredients
  

Base Ingredients

  • ¼ cup olive oil
  • 1 medium onion, diced
  • 1 large leek, halved 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 ¼ pounds boneless skinless chicken thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • ¼ cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon black pepper

Instructions
 

Cooking Instructions

  • Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
  • Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
  • Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.
  • Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Allow to warm through and peas to cook for about 5 minutes.
  • Season to taste with salt and pepper and serve garnished with some extra parsley if desired.

Notes

To reheat, this soup can easily be re-heated in the microwave or over low heat on the stove top. To store in the refrigerator, allow to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 5-6 days. To freeze, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 18gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 4mgIron: 10mg
Keyword anti inflammatory, dairy free, gluten free, Healthy, meal prep, turmeric chicken soup
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