Anti-Inflammatory Turmeric Chicken Soup
This comforting soup combines the anti-inflammatory properties of turmeric with wholesome chicken, vegetables, and coconut milk. Perfect for boosting immunity and warming you up on a chilly day.
Ingredients
- - 1/4 cup olive oil
- - 1 medium onion diced
- - 1 large leek sliced (white and light green parts)
- - 3 large carrots sliced
- - 3 celery stalks sliced
- - 3 cloves garlic chopped
- - 1 tsp turmeric
- - 1 tsp poultry seasoning
- - 6 cups chicken broth
- - 1 13.5 oz can coconut milk
- - 1 1/4 lbs boneless skinless chicken
- - 10 oz frozen peas optional
- - 1/4 cup fresh parsley chopped
- - Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot 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 Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, or until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and coconut milk. Add the chicken breasts to the pot and bring the mixture to a boil. Reduce heat to a simmer and cover. Cook for 15-20 minutes, or until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Peas and Parsley: Stir in the frozen peas (if using) and fresh parsley. Let the soup simmer for another 5 minutes to heat through.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with additional parsley before serving. Enjoy!
Notes
- Customization: Add spinach, kale, or other greens at the end for extra nutrients.
- Coconut Milk Substitute: Use heavy cream or leave it out for a lighter soup.
- Leftovers: Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.