Description
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with veggies, and perfect for meal prep or family dinner. The best way to warm up when you need some homemade nourishment! Dairy free, paleo, gluten free, with a vegetarian option.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil over medium heat in a large soup pot.
- Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, 14-16 minutes.
- Add chopped garlic, turmeric, and poultry seasoning and sauté, stirring frequently, until fragrant, 2-3 minutes.
- Add chicken broth, coconut milk, and raw chicken; scrape up any stuck-on bits and bring to a bare simmer.
- Submerge chicken, partially cover, and simmer on low until chicken is cooked through and veggies are tender, 15-20 minutes.
- Remove chicken to a cutting board to cool slightly, then shred or chop into bite-sized pieces.
- Return chicken to the pot with frozen peas (if using) and fresh parsley.
- Bring back to a slow simmer and cook about 5 minutes, until peas are bright green and soft.
- Season to taste with kosher salt and black pepper.
- Serve warm, garnished with extra parsley if desired.
Notes
- To reheat: Reheat in the microwave or over low heat on the stovetop.
- To store in the refrigerator: Cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
- To freeze: Cool completely, transfer to an airtight container, and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6
- Sodium: 900
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 4
- Protein: 22
- Cholesterol: 85