Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing, flavorful one-pot meal made with tender chicken, fresh vegetables, vibrant turmeric, and creamy coconut milk. Perfect for meal prep or a comforting family dinner, this soup is packed with wholesome ingredients promoting wellness while being dairy free, paleo, and gluten free.
Ingredients
Scale
Vegetables & Aromatics
- 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
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
Spices & Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Proteins & Liquids
- 1/4 cup olive oil
- 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)
Instructions
- Heat the aromatics: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and beginning to caramelize, about 16 minutes.
- Add garlic and spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for 3 minutes until fragrant, stirring frequently to prevent burning.
- Simmer the soup: Add chicken broth, coconut milk, and the raw chicken to the pot, scraping up any browned bits from the bottom. Ensure the chicken is fully submerged, partially cover the pot, and bring to a gentle simmer. Cook on low heat until the chicken is cooked through and vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred the chicken: Remove the lid and transfer the chicken to a cutting board. Let it cool slightly, then cut into bite-sized pieces or shred with two forks. Return chicken to the pot.
- Finish the soup: Stir in frozen peas if using and fresh parsley. Bring the soup back to a slow simmer and cook for 5 minutes until peas are bright green and tender, and the chicken is warmed through.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve garnished with extra parsley for a fresh finish. Enjoy warm!
Notes
- This soup is a nutrient-rich, one-pot meal that’s ideal for meal prep or a comforting dinner.
- You can use either chicken thighs or breasts depending on preference; thighs provide more flavor and moisture.
- Frozen peas are optional but add a nice pop of color and sweetness.
- To keep it dairy free, coconut milk is used instead of cream.
- This recipe is paleo and gluten free, and can be made vegetarian by substituting chicken broth with vegetable broth and omitting chicken.
- Simmer gently to prevent coconut milk from separating.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 kcal
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
