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–+ servings
Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

This Anti Inflammatory Turmeric Chicken Soup is a nourishing one-pot meal packed with veggies and spices, perfect for a family dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course main dish
Cuisine American
Servings 7 servings
Calories 350 kcal

Equipment

  • soup pot

Ingredients
  

Vegetables

  • 1 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, 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 for 14-16 minutes until leeks are soft and starting to caramelize.
  • 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. Make sure the chicken is submerged beneath the broth and partially cover. 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 and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes.
  • Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!

Notes

This soup can easily be reheated in the microwave or over low heat on the stove top. To store, allow it to cool completely and transfer to an airtight container. Will keep for up to 5-6 days in the refrigerator or can be frozen for up to 4 months.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 18gProtein: 23gFat: 20gSaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword Anti Inflammatory, chicken soup, dairy free, gluten free, Paleo, Turmeric
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