Anti-Inflammatory Turmeric Chicken Soup
A comforting homemade soup featuring bright turmeric, tender chicken, and creamy coconut milk, perfect for cozying up on crisp days.
Ingredients
For the Soup Base
- 1 cup olive oil For sautéing
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt For seasoning
- 3 cloves garlic, chopped
- 1 teaspoon turmeric Or 1 tablespoon fresh turmeric, grated
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk Full-fat recommended for richness
- 1.25 pounds boneless skinless chicken thighs or breasts Thighs stay juicier
- 1 10 ounce bag frozen peas (optional) Adds color and sweetness
- ¼ cup chopped fresh parsley For garnish
- 1 teaspoon kosher salt, or to taste For seasoning
- ½ teaspoon black pepper For seasoning
Instructions
Preparation
- Heat olive oil over medium heat in a large soup pot. Once warm, add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14–16 minutes.
- Add the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2–3 minutes, stirring frequently, until the spices and garlic are fragrant.
Cooking
- Add the chicken broth, coconut milk, and raw chicken to the pot. Make sure the chicken is submerged beneath the broth and partially cover the pot. Bring to a bare simmer.
- Simmer on low until the chicken is cooked through and the vegetables are tender — about 15–20 minutes.
- Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken to the pot along with the frozen peas (if using) and the fresh parsley. Bring back to a slow simmer and allow it to warm through and peas to cook — about 5 minutes.
- Season to taste with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir, taste, and adjust salt and pepper as needed. Serve garnished with extra parsley if desired.
Notes
For deeper flavor, roast the chicken first instead of poaching. If you prefer a thicker soup, blend a portion of it until smooth.