Chicken Healing Soup
There’s something incredibly comforting about a warm bowl of homemade soup, especially when it’s packed with nutritious ingredients designed to boost your health and spirit. My Chicken Healing Soup is perfect for those days when you need a little extra comfort and nourishment. This recipe combines the richness of chicken, the health benefits of turmeric, and the creaminess of coconut milk to create a healing, hearty meal. Let’s dive into the details!
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- Additional kosher salt, to taste
- 1/2 teaspoon black pepper
Directions
1. Sauté Vegetables
In a large soup pot, heat the olive oil over medium heat. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for 14-16 minutes, stirring occasionally, until the leeks are soft and beginning to caramelize. This step ensures that the vegetables release their flavors and add a rich base to the soup.
2. Add Aromatics
Next, incorporate the chopped garlic, turmeric, and poultry seasoning into the pot. Continue to sauté for another 2-3 minutes until the mixture becomes fragrant. Turmeric not only adds a beautiful color to the soup but also brings anti-inflammatory properties.
3. Simmer with Chicken
Pour in the chicken broth and add the raw chicken. Make sure to scrape up any bits stuck to the pot to enhance the flavor. Bring the mixture to a simmer and ensure the chicken is fully submerged. Partially cover the pot and let it simmer on low for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
4. Final Touches
Remove the chicken from the pot and transfer it to a cutting board. Let it cool slightly before shredding it into bite-sized pieces. Return the shredded chicken to the pot along with the frozen peas (if using) and fresh parsley. Simmer until the chicken is heated through and the peas are cooked.
5. Season and Serve
Finally, adjust the seasoning with additional salt and pepper to taste. Serve the soup hot, garnished with extra parsley if desired. This soup is not only delicious but also incredibly soothing, making it the perfect dish for when you need a comforting meal.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 6 servings
Enjoy this Chicken Healing Soup whenever you need a hearty, nutritious meal that warms you from the inside out. Whether you’re feeling under the weather or just craving something wholesome, this soup is sure to become a staple in your kitchen. Happy cooking!
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Chicken Healing Soup
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
1 teaspoon kosher salt
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts
1 10 ounce bag frozen peas (optional)
1/4 cup chopped fresh parsley
Additional kosher salt, to taste
1/2 teaspoon black pepper
Instructions
Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté for 14-16 minutes, stirring occasionally, until leeks are soft and beginning to caramelize.
Add Aromatics: Incorporate chopped garlic, turmeric, and poultry seasoning, continuing to sauté for another 2-3 minutes until fragrant.
Simmer with Chicken: Pour in chicken broth and add the raw chicken. Scrape up any bits stuck to the pot, bring to a simmer, and ensure chicken is submerged. Partially cover and simmer on low for 15-20 minutes, until chicken is cooked and vegetables are tender.
Final Touches: Remove chicken to a cutting board, cool slightly, then shred. Return shredded chicken to the pot with frozen peas (if using) and fresh parsley. Simmer until chicken is heated through and peas are cooked.
Season and Serve: Adjust salt and pepper to taste and serve, garnished with extra parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 Kcal