I first discovered this recipe during a family trip to the Pacific Northwest. We were staying in a charming little cabin nestled in the woods, far away from the hustle and bustle of city life. One chilly evening, after a long hike, we craved something warm and nourishing. I rummaged through the cabin’s pantry and found the basic ingredients for a chicken soup. With a few tweaks, inspired by a local farmer’s market where I had picked up fresh turmeric and leeks, this delightful soup was born.
The beauty of this recipe lies in its simplicity and adaptability. The leeks and onions create a fragrant base, while the carrots and celery add a satisfying crunch. Turmeric, the star of the show, infuses the soup with its anti-inflammatory properties and a beautiful golden hue. A splash of coconut milk adds a subtle creaminess without overpowering the delicate flavors of the vegetables and chicken.
Cooking this soup always takes me back to that cozy cabin. It’s amazing how food can transport you to a different time and place. Whether you’re making this soup to fight off a cold, to warm up on a chilly day, or simply to enjoy a wholesome meal, it’s bound to become a favorite in your home too.
Feel free to adjust the recipe to your liking – perhaps add some ginger for an extra kick, or a handful of spinach for added greens. The possibilities are endless, and that’s what makes this soup so delightful. Enjoy making and sharing this nourishing bowl of goodness with your loved ones!
How to Prepare The Turmeric Chicken Soup
You will need:
- 1/4 cup olive oil
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 1 medium onion, diced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon turmeric
- 3 cloves garlic, chopped
- 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
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 10 ounce bag frozen peas (optional)
Recipe Steps:
Heat olive oil over medium heat in a large soup pot. 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.
Pour in the chicken broth and add the raw chicken to the pot. Scrape up any bits stuck to the bottom and bring to a simmer. Ensure the chicken is submerged beneath the broth, then partially cover the pot. Simmer on low until the chicken is cooked through and the veggies are tender, about 15-20 minutes.
Remove the chicken from the pot and let it cool slightly on a cutting board. Cut the chicken into bite-sized pieces or shred it using two forks. Return the chicken to the pot along with the frozen peas (if using) and fresh parsley. Bring the soup back to a slow simmer, allowing the chicken to warm through and the peas to cook just until they’re bright green and soft.
Season to taste with salt and pepper. Serve the soup garnished with some extra parsley if desired. Enjoy!
FAQs:
What are the health benefits of turmeric in chicken soup?
Turmeric is known for its anti-inflammatory properties, which can help reduce inflammation in the body. Additionally, it contains antioxidants that may support overall health and boost the immune system. Including turmeric in chicken soup not only enhances the flavor but also provides these health benefits.
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can use either chicken breasts or thighs for this recipe. While chicken thighs tend to be juicier and more flavorful, chicken breasts are leaner and will work just as well. Make sure to adjust the cooking time accordingly to ensure the chicken is fully cooked.
How can I make this soup dairy-free?
This soup is already dairy-free, as it uses coconut milk instead of dairy milk. Coconut milk adds a creamy texture and rich flavor without any dairy. If you have other dietary preferences or restrictions, you can further customize the ingredients to suit your needs.
What can I serve with anti-inflammatory turmeric chicken soup?
This soup pairs well with a variety of sides, such as a fresh green salad, crusty bread, or a bowl of quinoa. Additionally, you can garnish the soup with extra parsley or a squeeze of lemon juice to enhance the flavors.
Can I freeze this turmeric chicken soup for later?
Yes, you can freeze this soup for later use. Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months. To reheat, thaw the soup in the refrigerator overnight and then warm it on the stove over medium heat until heated through.
Anti Inflammatory Turmeric Chicken Soup
Ingredients
- 1/4 cup olive oil
- 1 medium onion diced
- 3 large carrots thinly sliced
- 1 large leek white and light green parts only, halved lengthwise, and thinly sliced
- 3 stalks celery thinly sliced
- 3 cloves garlic chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 13.5 ounce can coconut milk
- 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. Toss in the onion, leek, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring now and then, until the leeks are soft and start to caramelize, around 14-16 minutes.
- Add the garlic, turmeric, and poultry seasoning, and cook for another 2-3 minutes, stirring often, until the spices are fragrant.
- Pour in the chicken broth and add the raw chicken. Scrape up any bits stuck to the pot and bring to a simmer. Make sure the chicken is under the broth, partially cover the pot, and simmer on low until the chicken is cooked and the veggies are tender, about 15-20 minutes.
- Remove the lid, take the chicken out and let it cool slightly on a cutting board. Cut or shred the chicken into bite-sized pieces. Put the chicken back into the pot with the frozen peas (if using) and parsley. Bring it back to a slow simmer until the chicken is warm and the peas are bright green and tender.
- Season the soup to taste with salt and pepper. Garnish with extra parsley if desired. Enjoy!
