Warm Up with Healing Turmeric Chicken Soup for Comfort

This Turmeric Chicken Soup is a nourishing, quick, and comforting one-pot meal that delights your taste buds.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups leeks Adds a mild onion flavor; substitute with finely diced onions for a stronger taste.
1 medium onion Provides essential base flavor; omit if preferred, or swap with extra leeks.
2 medium carrots Offer natural sweetness and vibrant color; parsnips can be a delicious alternative.
2 stalks celery Contributes aromatic depth; can be replaced with finely diced fennel or omitted.
1 cup peas Bring sweetness and pleasing texture; frozen peas are a convenient option, but fresh work too.

For the Protein

1 pound chicken (breast or thighs) Thighs are juicier and more flavorful; for a vegetarian option, use chickpeas.

For the Broth

4 cups chicken broth Serves as the flavorful base; use homemade or store-bought, or opt for vegetable broth.

For the Creaminess

1 can coconut milk Adds a rich, creamy texture; almond milk can be a lighter alternative, or you can omit it.

For the Flavor

1 tablespoon turmeric Infuses health benefits and a warm earthy flavor; use fresh turmeric for a more pronounced taste.
to taste spices (salt, pepper, and additional spices) Essential for seasoning; adjust to your taste preferences.

Equipment

large pot

Method

Step‑by‑Step Instructions

Begin by cleaning and chopping your leeks, onions, carrots, celery, and peas. Set aside.
In a large pot, heat two tablespoons of oil over medium heat. Add the leeks and onions, stirring until they become translucent, about 4-5 minutes.
Once the onions are translucent, stir in the chopped carrots and celery. Continue to sauté for approximately 3-4 minutes.
Add the chicken pieces to the pot along with your chicken broth and any spices you’re using. Bring to a gentle boil.
Once boiling, reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes.
After cooking, remove the chicken from the pot, shred it, and return it to the pot.
Stir in the coconut milk and frozen peas, bringing the soup back to a gentle simmer for about 3-4 minutes.
Taste and adjust seasonings as needed. Serve hot, garnishing with fresh herbs or additional spices if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use fresh vegetables and spices for the best flavor. Adjust seasoning to personal preference.

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