Anti Inflammatory Turmeric Chicken Soup
A nourishing Anti Inflammatory Turmeric Chicken Soup packed with veggies, perfect for meal prep or family dinner.
Equipment
- soup pot
Ingredients
Main Ingredients
- ¼ cup olive oil extra virgin
- 1 medium onion diced
- 1 large leek white and light green parts, 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 cut into pieces if using 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 Steps
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté until leeks are soft for 14-16 minutes.
- Add chopped garlic, turmeric, and poultry seasoning and sauté for another 2-3 minutes until fragrant.
- Add chicken broth, coconut milk, and raw chicken to the pot. Bring to a bare simmer and partially cover. Simmer until chicken is cooked and veggies are tender for about 15-20 minutes.
- Remove chicken from the pot and shred or cut into bite-sized pieces. Return chicken to the pot with frozen peas (if using) and parsley. Simmer for about 5 minutes.
- Season to taste with salt and pepper and serve garnished with parsley if desired.
Notes
This soup is perfect for meal prep or as a comforting meal. Dairy free, paleo, gluten free, with vegetarian options available.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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