Anti-Inflammatory Turmeric Chicken Soup
Ideal for anyone looking to incorporate anti-inflammatory foods into their diet, this soup is both comforting and nutritious. It’s a delicious way to support immunity and wellness, with the added benefits of turmeric’s powerful properties. Great for a meal prep option or a cozy dinner, this soup is a wonderful addition to a holistic lifestyle.
Ingredients
- 1/4 cup olive oil
- 1 medium onion diced
- 1 large leek sliced (white and light green parts only)
- 3 large carrots sliced
- 3 stalks celery sliced
- 3 cloves garlic chopped
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 13.5 oz can coconut milk
- 1 1/4 pounds boneless skinless chicken
- 10 oz frozen peas optional
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced leek, carrots, celery, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Seasonings: Stir in the garlic, turmeric, and poultry seasoning, cooking until the mixture becomes fragrant, about 1 minute.
- Simmer the Soup: Pour in the chicken broth and add the chicken. Bring the mixture to a gentle simmer, cooking until the chicken is fully cooked and tender, approximately 15-20 minutes.
- Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Finish the Soup: Add the coconut milk, frozen peas (if using), and chopped parsley. Stir to combine and heat through, seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with additional fresh parsley if desired, and enjoy warm.
Notes
- For Extra Creaminess: Use full-fat coconut milk, which adds richness to the soup.
- Adjust Consistency: If you prefer a thicker soup, simmer the broth a bit longer to reduce it slightly.
- Avoid Overcooking the Vegetables: Sauté until just softened, as they’ll continue cooking with the broth.