Anti Inflammatory Turmeric Chicken Soup
If you’re in search of a nourishing and comforting dish, look no further than this Anti Inflammatory Turmeric Chicken Soup. This hearty one-pot recipe combines vibrant flavors with wholesome ingredients, making it perfect for busy weeknights or family gatherings. Packed with the anti-inflammatory benefits of turmeric, fresh vegetables, and tender chicken, this soup not only warms the soul but also supports overall well-being. Easy to make and customizable to suit various dietary preferences, you’ll want to keep this recipe on hand for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved and sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless chicken thighs or breasts
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, leeks, carrots, celery, and salt; sauté for 14-16 minutes until softened.
- Stir in garlic, turmeric, and poultry seasoning for another 2-3 minutes until aromatic.
- Pour in chicken broth and coconut milk; add raw chicken. Bring to a simmer and cover partially. Cook for 15-20 minutes until chicken is tender.
- Remove chicken to shred or cut into pieces; return to pot along with frozen peas (if using) and parsley. Simmer for an additional 5 minutes.
- Adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg