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Anti-Inflammatory Turmeric Chicken Soup

A comforting chicken soup infused with turmeric, packed with vegetables, and creamy coconut milk, perfect for chilly nights and nourishing your body.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soups
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken (boneless, skinless)
  • 1 cup onion (chopped)
  • 2 leeks (sliced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 1 cup peas (fresh or frozen)
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1 tbsp turmeric powder
  • 1 tsp ginger (grated)
  • 1 tsp garlic (minced)
  • Salt and pepper to taste
  • Olive oil (for sautéing)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onions, leeks, carrots, and celery. Sauté until softened (about 5 minutes).
  3. Toss in the garlic and ginger, cooking for another minute to fill your kitchen with scrumptious aromas.
  4. Stir in the turmeric powder and cook briefly until fragrant.
  5. Add the chicken, chicken broth, and coconut milk. Bring it all to a simmer.
  6. Cook for 20-30 minutes until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
  7. Stir in the peas and season with salt and pepper.
  8. Serve warm and enjoy the bliss!

Notes

For a creamier soup, add an extra splash of coconut milk. To thicken, stir in cornstarch dissolved in water. Swap in vegetables like broccoli or bell peppers as desired. Shred the chicken while warm for easier handling.