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–+ servings
Melany

Turmeric Chicken Soup with Vegetables: A Comforting and Nourishing Meal

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Fusion
Ingredients Method

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

Method
 

Sauté the Vegetables:
  1. Heat olive oil in a large pot over medium heat.
  2. 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:
  1. Stir in garlic, turmeric, and poultry seasoning. Cook for 1–2 minutes to release the spices’ aroma.
Simmer the Soup:
  1. Pour in chicken broth and coconut milk, stirring to combine.
  2. Add the chicken breasts or thighs.
  3. Bring to a gentle simmer and cook for about 20 minutes, or until the chicken is fully cooked.
Shred the Chicken:
  1. Remove the chicken from the pot and shred into bite-sized pieces using two forks.
  2. Return the shredded chicken to the soup.
Add Final Ingredients:
  1. Stir in frozen peas (if using) and chopped parsley.
  2. Heat through for an additional 5 minutes.
Season and Serve:
  1. Taste and adjust with sea salt and pepper as needed.
  2. Garnish with extra parsley if desired, and serve hot.

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