Description
This creamy turmeric chicken soup combines tender chicken, carrots, celery, leeks, garlic, and warming spices in a rich coconut milk broth. It’s a comforting, gluten-free soup with adaptable ingredients for Whole30 and Paleo cooking.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 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 (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, sliced leek, carrots, celery, and the first teaspoon of kosher salt. Cook, stirring occasionally, until the vegetables begin to soften.
- Add the chopped garlic, turmeric, and poultry seasoning. Stir and cook briefly until fragrant.
- Pour in the chicken broth and stir to combine. Add the boneless, skinless chicken breasts or thighs.
- Bring the soup to a gentle simmer and cook until the vegetables are tender and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the pot. Add the coconut milk and stir gently until the broth is creamy.
- If using the frozen peas, stir them into the soup and cook until heated through and tender.
- Stir in the chopped fresh parsley, black pepper, and remaining kosher salt to taste. Serve warm.
Notes
- Use boneless, skinless chicken breasts for a leaner soup or thighs for a richer flavor.
- The frozen peas are optional and can be omitted.
- Check the chicken broth and poultry seasoning labels if preparing the soup for Whole30 or Paleo compliance. Use unsweetened coconut milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of the finished recipe
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: anti-inflammatory turmeric chicken soup, turmeric chicken soup, creamy chicken soup, coconut milk chicken soup, gluten-free chicken soup, Paleo chicken soup, Whole30 chicken soup