Turmeric Chicken Soup (Printable Version)
# What You’ll Need:
→ Vegetables
01 -
1 medium onion, diced
02 -
1 large leek, white and light green parts only, halved lengthwise, thinly sliced
03 -
3 large carrots, thinly sliced
04 -
3 stalks celery, thinly sliced
→ Seasonings & Aromatics
05 -
1 teaspoon kosher salt
06 -
3 cloves garlic, chopped
07 -
1 teaspoon turmeric
08 -
1 teaspoon poultry seasoning
09 -
1/2 teaspoon black pepper
→ Liquids
10 -
6 cups chicken broth
11 -
1 13.5 ounce can coconut milk
→ Protein
12 -
1 1/4 pounds boneless, skinless chicken thighs or breasts
→ Optional Additions
13 -
1 10 ounce bag frozen peas
→ Garnish
14 -
1/4 cup chopped fresh parsley
→ Cooking Oil
15 -
1/4 cup olive oil
# Steps to Follow:
01 -
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
02 -
Add chopped garlic, turmeric, and poultry seasoning. Sauté for 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
03 -
Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer, ensuring the chicken is submerged beneath the broth. Partially cover and simmer on low until the chicken is cooked through and vegetables are tender, about 15-20 minutes. Avoid vigorous boiling to prevent the coconut milk from splitting.
04 -
Remove the lid and transfer the cooked chicken to a cutting board to cool slightly. Shred chicken using two forks or cut it into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer slowly until peas are bright green and soft, about 5 minutes.
05 -
Season the soup with salt and pepper to taste. Serve garnished with additional parsley, if desired. Enjoy!
# Additional Notes:
01 -
To reheat, warm gently in the microwave or over low heat on the stove.
02 -
To store in the refrigerator, allow the soup to cool completely before transferring it to an airtight container. Keep refrigerated for up to 5-6 days.
03 -
To freeze, cool the soup completely and transfer to an airtight container. Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.