Anti Inflammatory Turmeric Chicken Soup
Discover the healing power of turmeric in this heartwarming Anti-Inflammatory Turmeric Chicken Soup recipe. Perfect for a cozy night in!
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!