Anti Inflammatory Turmeric Chicken Soup
If you’re searching for a cozy and nourishing dish to warm you up during those chilly days, look no further than this Anti Inflammatory Turmeric Chicken Soup. It’s a comforting bowl of goodness, bursting with vibrant vegetables and fragrant spices that not only taste incredible but also support your well-being. Perfect for busy weeknights or family gatherings, this one-pot recipe is as easy to make as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Main
- Method: Sautéing
- Cuisine: Healthy
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 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 diced onion, sliced leeks, carrots, celery, and salt in olive oil over medium heat until the leeks soften (about 14-16 minutes).
- Add chopped garlic, turmeric, and poultry seasoning; sauté for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a simmer and cook until the chicken is fully cooked (about 15-20 minutes).
- Remove chicken to shred or cut into bite-sized pieces; return to the pot along with frozen peas (if using) and fresh parsley. Simmer for another 5 minutes.
- Season with salt and pepper to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg