Comforting Turmeric Chicken Soup for Cozy Nights

A warm pot of Anti-Inflammatory Turmeric Chicken Soup for cozy nights packed with health benefits and comfort.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 cups

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups leeks Finely diced; substitute with fennel if preferred.
1 cup onion Can be omitted or replaced with more leeks.
2 medium carrots
2 stalks celery Cut into small pieces.
1 cup frozen peas
3 cloves garlic Can use fresh or powdered.

For the Protein

1 lb boneless skinless chicken Breasts or thighs are best.
6 cups chicken broth Homemade or store-bought.

For Creaminess

1 can coconut milk Can substitute with almond or cashew milk.

For the Flavor Boost

1 tbsp turmeric Provides anti-inflammatory properties.
to taste salt Essential for seasoning.
to taste black pepper Essential for seasoning.

Equipment

large pot

Method

Step-by-Step Instructions for Turmeric Chicken Soup

Heat olive oil over medium heat, add leeks, onion, garlic, and celery, sautéing for about 5 minutes until fragrant.
Stir in carrots, frozen peas, turmeric, salt, and pepper. Cook for an additional 1-2 minutes.
Add the chicken into the pot and follow with the chicken broth. Bring to a gentle boil.
Reduce heat to simmer, cover, and let cook for 20-25 minutes.
Remove chicken, shred it, and return into the pot.
Pour in coconut milk, mix well, adjust seasoning, and heat for another 5 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Consider meal prep by preparing the soup base a day ahead and adding the chicken and coconut milk when ready to serve.

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