If you’re looking for a soul-soothing bowl of health and flavor, our Turmeric Chicken Healing Soup is a must-try. This recipe is packed with nutrient-dense ingredients, like anti-inflammatory turmeric and wholesome veggies. Whether you’re feeling under the weather or simply want a delicious and nourishing meal, this aromatic soup is a perfect choice.
Ingredients:
- Olive Oil: ¼ cup
- Onion: 1 medium, diced
- Leek: 1 large, white and light green parts only, halved lengthwise and thinly sliced
- Carrots: 3 large, thinly sliced
- Celery: 3 stalks, thinly sliced
- Kosher Salt: 1 tsp (plus additional to taste)
- Garlic: 3 cloves, chopped
- Turmeric: 1 tsp
- Poultry Seasoning: 1 tsp
- Chicken Broth: 6 cups
- Coconut Milk: 1 (13.5 oz) can
- Chicken Thighs or Breasts: 1 ¼ lbs, boneless, skinless
- Frozen Peas: 1 (10 oz) bag (optional)
- Parsley: ¼ cup, chopped fresh
- Black Pepper: ½ tsp
Directions:
- Sauté Vegetables:
Begin by heating olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and 1 tsp kosher salt. Sauté the vegetables for about 14-16 minutes, stirring occasionally, until the leeks soften and start to caramelize. - Add Aromatics:
Stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for an additional 2-3 minutes until the mixture is aromatic and the garlic has softened. - Simmer with Chicken:
Pour in the chicken broth and add the raw chicken. Scrape the bottom of the pot to loosen any bits stuck there, then bring everything to a gentle simmer. Partially cover the pot and let it simmer on low for about 15-20 minutes, until the chicken is thoroughly cooked and the vegetables are tender. - Final Touches:
Carefully remove the chicken and place it on a cutting board to cool slightly before shredding it with two forks. Return the shredded chicken to the pot and add the frozen peas (if using) and the fresh parsley. Simmer until the chicken is heated through and the peas are tender. - Season and Serve:
Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve it hot, garnished with extra parsley if desired.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 6
Whether you’re craving a restorative meal or just a warming, fragrant bowl of comfort, this Turmeric Chicken Healing Soup will hit the spot. With the balance of spices and hearty ingredients, it’s sure to become a new favorite. Enjoy!
Turmeric Chicken Healing Soup
- Total Time: 50 minutes
- Yield: 6 1x
Description
Warm up with a bowl of Turmeric Chicken Healing Soup, an aromatic delight that not only fills your stomach but also enriches your health. Infused with the golden goodness of turmeric and a hearty mix of vegetables and tender chicken, this soup is a soothing remedy for any day. Whether you’re feeling a bit down or simply craving a touch of warmth, this soup promises comfort and nourishment with every spoonful.Discover the soothing powers of our Golden Elixir Turmeric Chicken Soup, designed to combat inflammation and boost your immune system. Rich in flavor and filled with healing spices like turmeric and garlic, this soup is your go-to for a healthful, comforting meal. Enjoy it on a chilly evening, or serve it up to loved ones for a satisfying, health-boosting dinner.
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