Description
This anti-inflammatory turmeric chicken soup is a nourishing, flavorful dish, perfect for cozying up during cold days or supporting your health with its immune-boosting ingredients. Packed with leeks, onions, carrots, celery, peas, and tender chicken, it’s rich in both nutrients and comfort. The star ingredient, turmeric, not only adds a beautiful golden hue but also boasts anti-inflammatory benefits. The addition of coconut milk lends a creamy texture without dairy, making it paleo, gluten-free, and customizable to your dietary needs.
Ingredients
- Olive Oil – For sautéing the vegetables.
- Onion & Leek – Provide aromatic sweetness and depth.
- Carrots & Celery – Classic soup veggies that bring flavor and texture.
- Garlic – A savory element with immune-boosting properties.
- Turmeric – The key anti-inflammatory spice.
- Poultry Seasoning – Enhances the flavor of the chicken.
- Chicken Broth – A rich base; vegetable broth can also be used.
- Coconut Milk – For a dairy-free creaminess.
- Chicken Thighs or Breasts – Either works for tender, juicy chicken pieces.
- Peas – For a pop of color and sweetness, or substitute with greens like spinach.
- Fresh Parsley – Adds a bright herbal finish.
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium. Sauté onions, leeks, carrots, celery, and a pinch of salt until soft and caramelized.
- Add Aromatics: Stir in chopped garlic, turmeric, and poultry seasoning, cooking until fragrant.
- Simmer Chicken and Broth: Add chicken broth, coconut milk, and the chicken. Simmer gently until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken, shred it with forks, and return it to the pot.
- Add Final Ingredients: Stir in frozen peas and fresh parsley, letting the peas cook through. Adjust seasoning with salt and pepper.
- Serve: Garnish with extra parsley and enjoy!