Anti-Inflammatory Turmeric Chicken Soup

This comforting, nutrient-packed turmeric chicken soup is made with a medley of leeks, onions, carrots, celery, peas, and tender chicken simmered in a coconut milk broth. Infused with anti-inflammatory turmeric, garlic, and poultry seasoning, it’s a wholesome and flavorful meal perfect for family dinners or meal prep. Plus, it’s dairy-free, paleo, gluten-free, and can be made with a vegetarian option! A perfect bowl of nourishment to warm up your body and soul.

Ingredients:

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek, halved and thinly sliced (white and light green parts)
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 tsp kosher salt
• 3 cloves garlic, chopped
• 1 tsp turmeric
• 1 tsp poultry seasoning
• 6 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 1/4 lbs boneless skinless chicken thighs or breasts
• 1 (10 oz) bag frozen peas (optional)
• 1/4 cup fresh parsley, chopped
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper

Instructions:

1. Cook the veggies: Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 tsp salt. Sauté for 14-16 minutes, until leeks are soft and slightly caramelized.
2. Add aromatics: Stir in garlic, turmeric, and poultry seasoning, and sauté for 2-3 more minutes until fragrant.
3. Add broth and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken. Stir to release any bits stuck to the pot. Bring to a simmer. Cover partially and cook for 15-20 minutes, until chicken is cooked through and vegetables are tender.
4. Shred chicken and add final ingredients: Remove chicken from the pot and shred with two forks. Add chicken back into the pot along with peas and fresh parsley. Simmer for 5 more minutes, until peas are bright and soft.
5. Season and serve: Season to taste with salt and pepper. Garnish with extra parsley and enjoy!

Notes:

• Storage: Store in the fridge for 5-6 days in an airtight container.
• Freezing: Allow to cool completely and freeze for up to 4 months. Thaw overnight in the fridge before reheating.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Category: Soup

Cuisine: Healthy, Paleo, Gluten-Free