Healing Turmeric Chicken Soup for Cozy Nights

This Turmeric Chicken Soup is a comforting, anti-inflammatory dish perfect for chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 cups Leeks Aromatic base for flavor. Substitute with finely diced onion if needed.
1 cup Onions Adds sweetness and depth. Can be omitted for those sensitive to onions; increase leeks instead.
2 cups Carrots For natural sweetness and color. Any root vegetable like parsnips can be substituted.
2 stalks Celery Offers aromatic flavor. Replace with fennel for a different taste; finely chop to reduce texture.
1 cup Peas Adds sweetness and texture. Substitutable with green beans or corn.
1 pound Chicken Main protein source. Boneless skinless thighs preferred for juiciness; can use rotisserie chicken to save time.
6 cups Chicken Broth Base for depth and flavor. Use homemade or low-sodium store-bought broth for best results.
1 cup Coconut Milk Introduces creaminess. Can swap with cashew cream or omit for low-fat version; adjust liquid accordingly.
1 tablespoon Turmeric Imparts health benefits and color. Can increase for more anti-inflammatory benefits without overpowering flavor.
2 cloves Garlic Enhances overall flavor. Use fresh for more potency.
Spices (e.g., thyme, pepper) Enhance overall flavor. Add spices to taste; use fresh for more potency.

Equipment

large pot

Method

Step-by-Step Instructions

Prepare Veggies: Start by finely chopping leeks, onions, carrots, celery, and garlic. Make sure the pieces are small enough to cook evenly.
Sauté: In a large pot, heat 2 tablespoons of your preferred cooking oil over medium heat. Add the chopped leeks, onions, and garlic, stirring frequently, and sauté for about 5 minutes.
Add Veggies: Stir in the chopped carrots and celery along with your chosen spices. Cook for another 3-4 minutes.
Incorporate Chicken: Add the raw chicken pieces into the pot, stirring to coat them well. Cook for about 2 minutes.
Pour Broth and Coconut Milk: Pour in 6 cups of chicken broth and 1 cup of coconut milk, stirring gently to combine all ingredients.
Simmer: Reduce heat to low and let the soup cook uncovered for 20-25 minutes. Ensure the chicken is thoroughly cooked.
Shred Chicken: Remove cooked chicken from the pot and shred it with two forks before returning to the soup.
Finish with Peas: Add in the peas and let the soup cook for an additional 5 minutes. Stir occasionally and taste to adjust seasoning.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

This soup can be refrigerated for up to 5-6 days or frozen for up to 4 months. Thaw in the refrigerator before reheating.

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