Description

Warm up with our Anti Inflammatory Turmeric Chicken Soup! This nourishing dish combines vibrant vegetables and tender chicken, all infused with the health-boosting properties of turmeric. Perfect for chilly days, this one-pot wonder not only delights the palate but also supports overall health with its immune-boosting ingredients. Ideal for meal prep or cozy family dinners, this easy recipe is gluten-free and dairy-free, making it a versatile addition to any kitchen. Enjoy a comforting bowl filled with flavor and nutrients that warms both body and soul.

Ingredients

Scale

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 thighs or breasts
1 10 ounce bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper

Instructions

Heat olive oil in a large soup pot over medium heat. Sauté diced onion, sliced leeks, carrots, celery, and salt until veggies are soft (about 14–16 minutes).
Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes until fragrant.
Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a gentle simmer for 15–20 minutes until chicken is cooked through.
Remove chicken to shred into bite-sized pieces; return to the pot along with frozen peas and parsley. Simmer for an additional 5 minutes.
Adjust seasoning with salt and pepper before serving hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Healthy

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 900mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 18g
Cholesterol: 70mg

Keywords: Feel free to swap in any fresh veggies you have on hand. For a vegetarian version, replace chicken with chickpeas or tofu and use vegetable broth.