Turmeric Chicken Soup
This easy Turmeric Chicken Soup is warm, comforting, and packed with chicken and vegetables in a flavorful golden broth. Coconut milk adds a little richness, while turmeric, garlic, and poultry seasoning give the soup delicious savory flavor. Everything cooks in one pot, making this a great soup for an easy family dinner or meal prep.
Servings: 5
Calories: 437kcal
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 celery stalks thinly sliced
- 1 tsp kosher salt
- 3 garlic cloves chopped
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 can coconut milk 13.5 ounces
- 1 1/4 pounds chicken breasts boneless skinless or chicken thighs
- 1 bag frozen peas 10 ounces, optional
- 1/4 cup fresh parsley chopped
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
Instructions
- Pour the olive oil into a large soup pot and heat it over medium heat.
- Add the onion, leek, carrots, celery, and 1 teaspoon of kosher salt. Cook for 14 to 16 minutes, stirring occasionally, until the vegetables soften and the leeks begin to lightly caramelize.
- Add the chopped garlic, turmeric, and poultry seasoning. Stir and cook for another 2 to 3 minutes, until fragrant.
- Pour in the chicken broth and coconut milk, then add the raw chicken. Scrape the bottom of the pot to loosen any browned bits and make sure the chicken is covered by the liquid.
- Bring the soup to a gentle simmer, partially cover the pot, and reduce the heat to low. Cook for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken and place it on a cutting board. Let it cool briefly, then shred it with two forks or cut it into bite-size pieces.
- Return the chicken to the pot and stir in the frozen peas, if using, and chopped parsley. Simmer just until the chicken is hot and the peas are tender.
- Taste and season with the remaining kosher salt and black pepper as needed. Ladle into bowls and serve hot, garnished with extra parsley if desired.
Notes
- Chicken breasts or chicken thighs both work well in this recipe.
- Store cooled leftovers in an airtight container in the refrigerator for up to 5 to 6 days.
Nutrition
Calories: 437kcal | Carbohydrates: 14g | Protein: 29g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 2157mg | Potassium: 887mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7832IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 4mg