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Turmeric Chicken Soup

A comforting and nourishing soup made with turmeric, coconut milk, and tender chicken, perfect for chilly evenings and boosting your recovery.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1/4 cup olive oil (or avocado oil) For sautéing
  • 1 medium onion, diced For base flavor
  • 1 large leek, halved lengthwise and thinly sliced Use white and light green parts only
  • 3 large carrots, thinly sliced Adds sweetness
  • 3 stalks celery, thinly sliced For depth of flavor
  • 1 teaspoon kosher salt For sautéing
  • 3 cloves garlic, chopped Enhances the flavor
Spices
  • 1 teaspoon dried powdered turmeric Can use 1 tablespoon fresh grated turmeric
  • 1 teaspoon poultry or all-purpose seasoning For added flavor
Main Ingredients
  • 6 cups chicken broth Low-sodium if preferred
  • 1 can (13.5 oz) coconut milk Full-fat adds richness; light works
  • 1 1/4 pounds boneless skinless chicken thighs or breasts Thighs stay juicier
  • 1 bag (10 oz) frozen peas Optional for color and sweetness
  • 1/4 cup chopped fresh parsley For garnish and freshness
Final Seasoning
  • 1 teaspoon kosher salt Or to taste
  • 1/2 teaspoon black pepper To taste

Method
 

Preparation
  1. Warm 1/4 cup olive oil in a large soup pot over medium heat.
  2. Add diced onion, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks soften and edges begin to caramelize, about 14–16 minutes.
  3. Stir in chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant.
Cooking
  1. Pour in the chicken broth and the can of coconut milk. Scrape up any browned bits from the bottom of the pot.
  2. Nestle the raw chicken pieces into the liquid so they’re mostly submerged. Partially cover the pot and bring to a bare simmer.
  3. Simmer gently until the chicken is cooked through and the vegetables are tender, about 15–20 minutes.
  4. Remove the chicken to a cutting board and let it rest briefly. Cut into bite-sized pieces or shred with two forks.
Finishing Touches
  1. Return the chicken to the pot. Stir in frozen peas (if using) and chopped parsley. Simmer 4–5 minutes until peas are heated.
  2. Taste and adjust seasoning with the remaining kosher salt and black pepper. Serve hot.

Notes

For extra anti-inflammatory punch, add 1 teaspoon grated fresh ginger with the garlic. You can use bone-in chicken for more richness, just simmer longer and remove bones before serving.