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–+ servings
Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

This healthy Anti Inflammatory Turmeric Chicken Soup is packed with veggies and perfect for meal prep or family dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 7 servings
Calories 350 kcal

Equipment

  • soup pot

Ingredients
  

Base Ingredients

  • ¼ cup olive oil
  • 1 medium onion, diced
  • 1 large leek, halved and thinly sliced white and light green parts only
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt
  • 3 cloves garlic, chopped
  • 1 teaspoon dried powdered turmeric
  • 1 teaspoon poultry or all-purpose seasoning
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 ¼ pounds boneless skinless chicken thighs or breasts (cut into equal-sized 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, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
  • 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 re-heated in the microwave or over low heat on the stove top. Store in the refrigerator for up to 5-6 days or freeze for up to 4 months.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 3mg
Keyword Anti Inflammatory, chicken soup, dairy free, gluten free, meal prep, Turmeric
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