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–+ servings
Turmeric Chicken Soup

Warm Up with Healing Turmeric Chicken Soup You’ll Love

This warming Turmeric Chicken Soup is packed with nourishing ingredients and promises comfort in every bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pieces boneless skinless chicken breasts or thighs for more richness
  • 2 cups leeks diced
  • 2 cups carrots diced
  • 1 cup celery diced
  • 1 cup peas fresh or frozen
For the Liquid
  • 1 can coconut milk
  • 4 cups chicken broth or vegetable broth for a vegetarian option
For Flavor and Nourishment
  • 2 tablespoons turmeric adjust to taste
  • 1 teaspoon salt
  • 1 teaspoon black pepper or to taste
Optional Additions
  • 1 cup rice or pasta, cooked separately
  • 2 cups spinach or kale
  • 1 cup beans or lentils for vegetarian option

Equipment

  • Large pot

Method
 

Step 1: Sauté the Aromatics
  1. In a large pot, heat a splash of olive oil over medium heat. Add diced leeks, carrots, and celery, stirring occasionally for about 5–7 minutes until the vegetables are soft and fragrant.
Step 2: Add the Garlic and Spices
  1. With the veggies softened, toss in minced garlic and your chosen spices, including salt, pepper, and turmeric. Stir well for another 1–2 minutes.
Step 3: Incorporate Chicken and Liquid
  1. Add the raw chicken pieces to the pot. Pour in your chicken broth and coconut milk, stirring to combine.
Step 4: Simmer and Cook the Chicken
  1. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
Step 5: Shred Chicken and Add Peas
  1. Remove the chicken from the pot and shred it. Return it to the soup and stir in the peas.
Step 6: Taste and Adjust Seasoning
  1. Before serving, taste the soup and adjust the seasoning as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

For best results, cook grains like rice separately and add just before serving. This soup can be stored in the fridge for up to 5-6 days or frozen for up to 4 months.

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