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–+ servings
Anti-Inflammatory Turmeric Chicken Soup

Nourishing Anti-Inflammatory Turmeric Chicken Soup Magic

Experience the warmth of this Anti-Inflammatory Turmeric Chicken Soup, perfect for cozy evenings and packed with nourishing ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute with coconut or avocado oil.
  • 1 cup Onions
  • 1 cup Leeks Can replace with more onions if unavailable.
  • 2 medium Carrots Parsnips can be used as a substitute.
  • 2 stalks Celery Other textured vegetables can work in its place.
  • 1 teaspoon Kosher Salt Regular salt can be used at half the amount.
  • 3 cloves Garlic Feel free to adjust the amount.
For the Soup
  • 1 tablespoon Turmeric Fresh ginger can add a spicier twist.
  • 1 teaspoon Poultry Seasoning Can substitute with thyme or oregano.
  • 4 cups Chicken Broth For a vegetarian version, use vegetable broth.
  • 1 can Coconut Milk Heavy cream is a rich alternative.
  • 1 pound Raw Chicken (breast/thighs) Thighs offer juicier meat.
  • 1 cup Frozen Peas Fresh peas can replace frozen ones.
For Garnishing
  • ¼ cup Fresh Parsley Cilantro can be a flavorful alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a generous tablespoon of olive oil over medium heat. Add diced onions, leeks, carrots, celery, and a pinch of kosher salt. Sauté for 14-16 minutes until the leeks turn soft and caramelized.
  2. Once the vegetables are softened, stir in minced garlic, turmeric, and poultry seasoning. Continue to sauté for an additional 2-3 minutes.
  3. Pour in the chicken broth and coconut milk, then immerse raw chicken pieces. Increase heat slightly to bring to a gentle simmer and let it bubble for 15-20 minutes.
  4. Once chicken is cooked, remove it from the pot, shred it, and return to the pot. Add frozen peas and chopped parsley, stirring gently to combine.
  5. Taste the soup, adjusting with more salt and pepper if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 450IUVitamin C: 10mgCalcium: 50mgIron: 2.5mg

Notes

This soup is perfect for cold evenings and can be customized with seasonal vegetables or made vegetarian.

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