Description
Warm, nourishing, and packed with vibrant flavors, this Turmeric Chicken Soup with Vegetables is your go-to recipe for comfort and health. The golden turmeric, tender chicken, and fresh vegetables make it a hearty, anti-inflammatory meal perfect for any occasion.
Ingredients
Main Ingredients:
- ¼ cup olive oil
- 1 medium onion, diced
- 1 large leek, sliced (white and light green parts only)
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 13.5 oz can coconut milk
- 1 ¼ pounds chicken breasts or thighs
- 10 oz frozen peas (optional)
- ¼ cup fresh parsley, chopped
- Sea salt and pepper to taste
Instructions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, leek, carrots, celery, and a pinch of sea salt. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add the Aromatics:
- Stir in garlic, turmeric, and poultry seasoning. Cook for 1–2 minutes to release the spices’ aroma.
- Simmer the Soup:
- Pour in chicken broth and coconut milk, stirring to combine.
- Add the chicken breasts or thighs.
- Bring to a gentle simmer and cook for about 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken:
- Remove the chicken from the pot and shred into bite-sized pieces using two forks.
- Return the shredded chicken to the soup.
- Add Final Ingredients:
- Stir in frozen peas (if using) and chopped parsley.
- Heat through for an additional 5 minutes.
- Season and Serve:
- Taste and adjust with sea salt and pepper as needed.
- Garnish with extra parsley if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion