Description
This Anti Inflammatory Turmeric Chicken Soup is a nourishing and flavorful one-pot meal packed with wholesome vegetables, tender chicken, and infused with the healing power of turmeric and warming spices. Perfect for a comforting family dinner or meal prep, this soup combines coconut milk and chicken broth for a creamy yet light texture while keeping it dairy-free, paleo, and gluten-free. The addition of fresh parsley and optional peas adds brightness and color, making it a delicious and nutritious soup for any occasion.
Ingredients
Scale
Sautéed Vegetables
- 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
Spices and Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Soup Base and Protein
- 6 cups chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
Finishing Ingredients
- 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 Vegetables: 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 the leeks are soft and beginning to caramelize, about 16 minutes.
- Add Spices and Garlic: Stir in chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes until the spices and garlic are aromatic, stirring frequently to prevent burning.
- Add Liquids and Chicken: Pour in chicken broth and coconut milk, scraping any browned bits off the bottom of the pot. Add the raw chicken pieces, ensuring they are fully submerged. Partially cover and bring to a gentle simmer over low heat.
- Simmer Soup: Allow the soup to simmer gently until the chicken is cooked through and the vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from separating.
- Shred Chicken and Add Peas: Remove the lid, take chicken out and place on a cutting board. Allow to cool slightly, then cut into bite-sized pieces or shred with forks. Return chicken to the pot along with frozen peas and fresh parsley.
- Final Simmer and Season: Bring soup back to a slow simmer and cook until peas are bright green and tender, roughly 5 minutes. Taste and season with additional salt and pepper as desired.
- Serve: Ladle soup into bowls and garnish with extra parsley if preferred. Serve warm and enjoy a comforting and healthful meal.
Notes
- This soup is naturally gluten free, dairy free, and paleo-friendly.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Using chicken thighs adds tenderness and flavor, but breast meat works well too.
- Do not boil the soup rapidly after adding coconut milk to prevent curdling.
- Fresh parsley can be substituted with cilantro or basil for variation.
- This soup is perfect for meal prep and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 413 calories
- Sugar: 7 g
- Sodium: 1495 mg
- Fat: 26.4 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.8 g
- Fiber: 4.5 g
- Protein: 27.8 g
- Cholesterol: 73.9 mg
