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–+ servings
Anti Inflammatory Turmeric Chicken Soup

Healing Anti-Inflammatory Turmeric Chicken Soup to Soothe You

This Anti Inflammatory Turmeric Chicken Soup is a comforting blend of tender chicken, vibrant leeks, and earthy spices for a nourishing meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Leeks Can be substituted with green onions
  • 1 medium Onion Omit if sensitive
  • 2 medium Carrots
  • 2 stalks Celery Substitute with fennel if desired
  • 1 cup Peas Can be omitted
  • 1 lb Chicken Boneless thighs recommended
  • 4 cups Chicken Broth Vegetable broth for vegetarian option
  • 1 can Coconut Milk Or cream alternative for richness
  • 2 teaspoons Turmeric
  • to taste Spices Adjust based on preference

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by chopping the leeks, onions, carrots, celery, and peas.
  2. In a large pot, heat a drizzle of oil over medium heat and sauté the chopped vegetables for 5-7 minutes.
  3. Once vegetables are softened, sprinkle in the turmeric and cook for another minute.
  4. Pour in the chicken broth and coconut milk, bringing to a gentle simmer.
  5. If using raw chicken, add it into the pot and cook for about 20 minutes.
  6. Remove the cooked chicken, shred it, and return it to the pot along with the peas.
  7. Taste and adjust seasoning before serving warm in bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Customize with additional vegetables and store leftovers in airtight containers for up to 6 days in the fridge or 4 months in the freezer.

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