Anti-Inflammatory Turmeric Chicken Soup

Anti-Inflammatory Turmeric Chicken Soup

Ingredients

¼ cup extra virgin olive oil

1 medium yellow onion, finely diced

1 large leek (white and light green parts only), halved lengthwise and thinly sliced

3 large carrots, thinly sliced into rounds

3 stalks celery, thinly sliced

3 cloves garlic, minced or finely chopped

1 teaspoon ground turmeric

1 teaspoon poultry seasoning blend

6 cups low-sodium chicken broth

1 (13.5-ounce) can full-fat coconut milk

1¼ pounds boneless, skinless chicken thighs or breasts

1 (10-ounce) bag frozen green peas (optional)

¼ cup freshly chopped flat-leaf parsley

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper

Instructions:

Sauté the Aromatics:

In a large soup pot, heat the olive oil over medium heat. Add the diced onion, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Cook, stirring occasionally, for 14–16 minutes, or until the leeks are tender and translucent.

Add the Spices:

Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for an additional 2–3 minutes, allowing the spices to bloom and become fragrant.

Simmer the Soup Base:

Pour in the chicken broth and coconut milk. Add the raw chicken thighs or breasts, making sure they are fully submerged in the liquid. Partially cover the pot and bring to a gentle simmer. Cook for 15–20 minutes, or until the chicken is fully cooked through.

Shred and Return the Chicken:

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup along with the peas (if using) and chopped parsley. Let it simmer for a few more minutes, just until the peas are bright green and tender.

Season and Serve:

Taste and adjust seasoning with more salt and black pepper as needed. Ladle into bowls, garnish with extra parsley if desired, and serve hot.