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–+ servings
Turmeric Chicken Soup

Healing Turmeric Chicken Soup for Cozy Days

This Turmeric Chicken Soup is a comforting and nutritious meal perfect for chilly evenings, featuring anti-inflammatory ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Leeks Aromatic base for flavor; substitute with finely chopped onions if unavailable.
  • 1 cup Onions Adds sweetness and depth; can be omitted or replaced with leeks.
  • 2 medium Carrots Provides natural sweetness and color; fresh is best.
  • 2 stalks Celery Contributes a unique crunch and flavor; substitute with diced fennel if preferred.
  • 1 cup Peas Adds color and sweetness; fresh or frozen works well.
  • 1 lb Chicken Main protein source; use bone-in or boneless based on preference.
  • 4 cups Chicken Broth Base for the soup; homemade or store-bought works well.
  • 1 can Coconut Milk Adds creaminess; substitute with cashew cream for a nutty twist.
  • 1 tbsp Turmeric Celebrated for its anti-inflammatory properties; fresh grated offers vibrant flavor.
  • 3 cloves Garlic Enhances overall flavor; fresh provides a stronger taste.
  • to taste Spices (Salt, Pepper, etc.) Essential for seasoning; always adjust to taste.
Optional Additions
  • 1 can Chickpeas or Beans For a vegetarian version, replace chicken with any variety.
  • 1 cup Rice or Pasta Add for a heartier meal; cook separately and add before serving.
  • 1 cup Potatoes or Quinoa Incorporate for added nutrients; offers a delightful contrast in texture.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Begin by prepping your vegetables for the nourishing Turmeric Chicken Soup. Chop leeks, onions, carrots, and celery into bite-sized pieces, and mince fresh garlic.
  2. In a large soup pot, heat a splash of olive oil over medium heat. Add the chopped leeks, onions, garlic, carrots, and celery, stirring frequently. Sauté the mixture until the vegetables are softened and aromatic, about 5 to 7 minutes.
  3. Once the vegetables are tender, introduce the chicken to the pot, along with your chosen chicken broth and the golden turmeric. Season with salt and pepper to taste.
  4. Once boiling, reduce the heat to a gentle simmer, allowing the soup to cook slowly. Cover the pot and let it simmer for approximately 20 to 30 minutes, or until the chicken is fully cooked and tender.
  5. After simmering, remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, returning it to the soup.
  6. Stir in the creamy coconut milk and add in the peas to the pot. Allow the mixture to simmer for an additional 5 minutes.
  7. Before serving, taste and adjust the seasoning to your liking. Once satisfied, ladle the soup into bowls, and enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 850IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 5-6 days. For long-term storage, freeze in freezer-safe containers for up to 4 months.

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