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Anti-Inflammatory Turmeric Chicken Soup

This warm and comforting soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger, making it perfect for cozy evenings and a nourishing meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 leeks, sliced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup peas (fresh or frozen)
Protein and liquids
  • 2 breasts chicken, diced
  • 4 cups chicken broth
  • 1 can coconut milk (13.5 oz)
Spices and seasoning
  • 2 teaspoons turmeric powder
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and leeks. Sauté until softened, about 5 minutes.
  2. Stir in the diced carrots and celery. Cook for another 5 minutes, allowing the vegetables to soften.
  3. Add the diced chicken, turmeric powder, grated ginger, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Once boiling, reduce the heat and stir in the coconut milk and peas. Let the soup simmer for 10-15 minutes.
  6. Taste the soup and adjust the seasoning as necessary. Serve hot, garnished with fresh parsley.

Notes

This soup is best served hot. It can be stored for 3-4 days in an airtight container. Leftovers can be reheated on the stovetop. Consider adding fresh herbs or a squeeze of lemon for extra flavor.