Description
Anti Inflammatory Turmeric Chicken Soup is a heartwarming and nutritious dish that blends vibrant vegetables with aromatic spices, making it perfect for any meal. This flavorful soup is rich in turmeric, known for its anti-inflammatory properties, and is complemented by tender chicken and creamy coconut milk. Whether you’re seeking a cozy family dinner or a healthy meal prep option, this easy-to-make soup is sure to satisfy your cravings while supporting your well-being. Plus, it’s dairy-free, gluten-free, and paleo-friendly, catering to various dietary needs.
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 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 onions, leeks, carrots, celery, and salt in olive oil over medium heat until softened.
- Stir in chopped garlic, turmeric, and poultry seasoning; cook until fragrant.
- Add chicken broth and coconut milk, then submerge raw chicken in the pot. Simmer on low until chicken is cooked through.
- Shred the chicken and return it to the pot along with peas and parsley; simmer briefly.
- Adjust seasoning to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg