This warm and comforting anti-inflammatory turmeric chicken soup is easy to make in just one pot! Loaded with leeks, onions, carrots, celery, peas, tender chicken, chicken broth, coconut milk, and a blend of aromatic spices, it’s packed with nutrients and ideal for meal prep or family dinners. Perfect for cozying up with a bowl of homemade nourishment! Dairy-free, paleo, gluten-free, with a vegetarian option available.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), halved lengthwise, thinly sliced
- 3 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 teaspoon kosher salt
- 3 garlic cloves, 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
- Additional kosher salt and black pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, for 14-16 minutes, or until the leeks are softened and beginning to caramelize.
- Add Aromatics: Stir in the garlic, turmeric, and poultry seasoning, and cook for an additional 2-3 minutes until fragrant.
- Simmer with Broth, Coconut Milk, and Chicken: Pour in the chicken broth and coconut milk. Add the chicken, ensuring it’s submerged. Bring to a gentle simmer, partially cover, and cook for 15-20 minutes on low heat, allowing the chicken to cook through and the vegetables to become tender.
- Shred Chicken and Add Remaining Ingredients: Remove the chicken, shred or chop it into bite-sized pieces, and return to the pot. Add frozen peas (if using) and parsley, and simmer for about 5 minutes until the peas are tender.
- Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve warm, garnished with parsley if desired. Enjoy!