Turmeric Chicken Soup
This Turmeric Chicken Soup is a comforting embrace on a chilly day. Packed with wholesome ingredients and the healing powers of turmeric, it’s a bowl of goodness that will leave you feeling nourished and satisfied.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 cloves Garlic (chopped)
- 1 tsp Turmeric
- 1/4 cup Olive oil
- 10 oz Frozen peas (optional)
- 1 tsp Poultry seasoning
- 1 medium Onion (diced)
- 1 large Leek (sliced, white and light green parts)
- 3 stalks Celery (sliced)
- 3 large Carrots (sliced)
- 6 cups Chicken broth
- 13.5 oz can Coconut milk
- 1 1/4 pounds Chicken (boneless, skinless)
- 1/4 cup Fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, leeks, carrots, celery, and a pinch of salt until softened.
- Stir in chopped garlic, turmeric, and poultry seasoning. Cook until fragrant, about 1-2 minutes.
- Pour in chicken broth and add boneless, skinless chicken to the pot. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in coconut milk and frozen peas (if using). Heat the soup until warmed through.
- Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Nutrition
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg