Description
This anti inflammatory turmeric chicken soup is packed with nourishing vegetables, tender chicken, coconut milk, and healing spices. Perfect for meal prep or a cozy family dinner, this one-pot soup is dairy-free, gluten-free, and deeply satisfying.
Ingredients
- 1/4 cup olive oil
- 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
- 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 1/4 pounds boneless skinless chicken thighs or breasts
- 1 (10-ounce) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
1. 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 leeks are soft and starting to caramelize, about 14–16 minutes.
2. Add garlic, turmeric, and poultry seasoning. Continue to sauté for 2–3 minutes until the spices and garlic are fragrant.
3. Add chicken broth, coconut milk, and raw chicken. Scrape up any stuck-on bits from the bottom of the pot. Bring to a bare simmer and partially cover. Simmer on low until chicken is cooked through and vegetables are tender, about 15–20 minutes.
4. Remove chicken from the pot and place on a cutting board. Shred using two forks or chop into bite-sized pieces.
5. Return chicken to the pot along with frozen peas (if using) and chopped fresh parsley. Bring back to a low simmer and cook for another 5 minutes until peas are bright green and soft.
6. Season with salt and black pepper to taste. Serve hot, garnished with extra parsley if desired.
Notes
To reheat: Warm gently over low heat on the stovetop or microwave until hot.
To refrigerate: Cool completely and store in an airtight container in the refrigerator for up to 5–6 days.
To freeze: Cool fully, transfer to an airtight container, and freeze for up to 4 months. Thaw in the refrigerator overnight before reheating.