This one-pot wonder is a nourishing powerhouse! Packed with leeks, onions, carrots, celery, peas, chicken, coconut milk, and a flavorful blend of spices, this soup is designed to warm you up and boost your immune system. It’s perfect for meal prep, cozy family dinners, or whenever you need a little homemade comfort. Plus, it’s dairy-free, gluten-free, paleo, and even has a vegetarian option!
Why You’ll Love It
- Rich, hearty, and flavorful
- Loaded with nutrient-dense veggies, protein, and healthy fats
- Immune-boosting and anti-inflammatory ingredients
- Cozy and comforting for chilly days or when you’re feeling under the weather
Key Ingredients
- Chicken: Use boneless, skinless chicken thighs or breasts for tender, juicy bites.
- Veggies: A classic combo of carrots, celery, leeks, and sweet peas for flavor and nutrition.
- Turmeric: Earthy, mildly peppery, and packed with anti-inflammatory benefits.
- Coconut Milk: Adds richness and healthy fats for a creamy texture.
- Chicken Broth: A flavorful base that can be swapped with vegetable broth if needed.
Easy Add-Ons
- Noodles or Rice: Cook separately and add just before serving to avoid soggy textures.
- Potatoes: Simmer with the broth for added heartiness.
- Greens: Baby spinach, kale, or broccoli florets make excellent substitutions for peas.
What Makes It Special
This isn’t just chicken soup—it’s a nutrient-packed bowl of comfort! With anti-inflammatory turmeric and a rich mix of ingredients, it’s as good for your health as it is for your taste buds.
Whether you’re fighting off a cold, meal prepping for the week, or just craving a cozy dinner, this soup is here to save the day!
Tip: Serve with fresh parsley or your favorite herbs for a bright finishing touch. Want more inspiration? Check out my Anti-Inflammatory Vegetable Soup for another turmeric-packed favorite!
Anti Inflammatory Turmeric Chicken Soup
6
servings30
minutes40
minutes300
kcalThis one-pot soup combines leeks, onions, carrots, celery, peas, chicken, chicken broth, and coconut milk with a delicious mix of spices for a nutrient-packed, anti-inflammatory meal. Perfect for meal prep or family dinner, this cozy dish is dairy-free, gluten-free, and paleo, with a vegetarian option available.
Ingredients
1/4 cup olive oil
1 medium onion, diced
1 large leek (white and light green parts), halved lengthwise and thinly sliced
3 large carrots, thinly sliced
3 celery stalks, thinly sliced
1 teaspoon kosher salt
3 cloves garlic, chopped
1 teaspoon turmeric
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 (10-ounce) bag frozen peas (optional)
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper
Additional salt to taste
Directions
- Sauté the Vegetables
- Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks soften and caramelize slightly, about 14–16 minutes.
- Add Garlic and Spices
- Stir in garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes, stirring frequently, until the garlic and spices become fragrant.
- Add Broth, Coconut Milk, and Chicken
- Pour in the chicken broth and coconut milk. Add the chicken, ensuring it is fully submerged. Bring the soup to a gentle simmer, scraping up any bits from the bottom of the pot. Partially cover and simmer on low heat for 15–20 minutes, until the chicken is fully cooked and the vegetables are tender. Avoid vigorous boiling to prevent the coconut milk from curdling.
- Shred the Chicken and Add Final Ingredients
- Remove the chicken and let it cool slightly on a cutting board. Shred or chop it into bite-sized pieces and return it to the pot. Stir in the frozen peas (if using) and fresh parsley. Simmer gently for 5 minutes, until the peas are bright green and tender.
- Season and Serve
- Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot, garnished with extra parsley if desired.