Anti-Inflammatory Turmeric Chicken Soup
A nourishing and flavorful soup packed with vitamins, featuring chicken, vibrant vegetables, and warming spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Paleo
Ingredients
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup peas (fresh or frozen)
- 1 pound chicken breast or thighs, diced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 teaspoons ground turmeric
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the leeks and onions, sautéing until softened, about 5 minutes.
- Add vegetables: Stir in the diced carrots and celery. Cook for another 5 minutes, allowing the vegetables to soften and release their flavors.
- Cook chicken: Add the diced chicken to the pot, stirring frequently until the chicken is no longer pink, about 5-7 minutes.
- Combine broth and spices: Pour in the chicken broth and coconut milk. Add the turmeric, ginger, salt, and pepper. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes. This allows the flavors to meld beautifully.
- Add peas: Stir in the peas during the last 5 minutes of cooking, allowing them to heat through without losing their bright color and crispness.
- Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy it warm!
Notes
Great for meal prep; this soup keeps well in the fridge and freezes nicely.