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–+ servings
Turmeric Chicken Soup

Nourishing Turmeric Chicken Soup for Cozy Days

This Turmeric Chicken Soup blends comforting flavors with a healthy twist, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium leeks Adds a sweet, aromatic flavor; substitute with onions for a sharper taste.
  • 1 medium onion Provide a base flavor; can replace with leeks for a gentler profile.
  • 2 medium carrots Contributes sweetness and texture; no direct substitutes are needed.
  • 2 stalks celery Introduces a subtle sweetness and aroma; finely diced fennel can be a substitute.
  • 1 cup peas Adds color and sweetness; can be omitted or substituted with green beans.
For the Protein & Broth
  • 2 cups chicken Main protein source; easy to substitute with rotisserie chicken.
  • 4 cups chicken broth Acts as the soup base; use vegetable broth for a vegetarian option.
For Creaminess & Flavor
  • 1 cup coconut milk Creates creaminess; substitute with cashew cream for a dairy-free alternative.
  • 1 tablespoon turmeric Provides a mild earthy flavor; fresh grated turmeric can also be used.
  • 3 cloves garlic Enhances flavor; can be omitted for sensitive palates.
For Seasoning
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.

Equipment

  • Large Soup Pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat a splash of olive oil over medium heat. Add the sliced leeks, chopped onions, and minced garlic, stirring frequently for about 5-7 minutes until they become fragrant and soft.
  2. Stir in the diced carrots, celery, and a pinch of salt and pepper. Cook for an additional 5 minutes, allowing the vegetables to begin softening.
  3. Add the boneless chicken to the pot, ensuring it gets coated with the aromatic mixture. Pour in the chicken broth, bringing everything to a rolling boil over high heat.
  4. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes.
  5. Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot along with the peas and coconut milk.
  6. Taste the soup and adjust the seasoning with salt and pepper as desired, then ladle into bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Enjoy this delightful and nourishing turmeric chicken soup. Can be adapted easily for various dietary needs.

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