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Turmeric Chicken Soup

Turmeric Chicken Soup
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This vibrant, golden Turmeric Chicken Soup is a nourishing and comforting meal that combines aromatic spices with tender chicken and creamy coconut milk. Perfect for a chilly evening, this dairy-free and gluten-free soup is packed with anti-inflammatory benefits and rich, earthy flavors. The addition of fresh leeks and bright peas ensures each spoonful is balanced, nutritious, and deeply satisfying for the whole family.

Ingredients

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1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, cleaned and thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
2 teaspoons kosher salt, divided
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken breasts or thighs
1 10 ounce bag frozen peas
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper

Instructions

Heat olive oil in a large pot over medium heat.
Add the onion, leek, carrots, and celery to the pot and sauté until softened.
Stir in the garlic, turmeric, poultry seasoning, and 1 teaspoon of salt; cook for 1 minute until fragrant.
Pour in the chicken broth and add the chicken breasts or thighs.
Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Stir in the coconut milk and the remaining salt and pepper.
Add the frozen peas and simmer for an additional 5 minutes.
Garnish with fresh parsley before serving.

Notes

Ensure you clean the leeks thoroughly as dirt often hides between the layers. If you prefer a thicker soup, you can shred a bit of a cooked potato into the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://www.claricerecipes.com/turmeric-chicken-soup-2/