This turmeric chicken soup is made in just one pot and packed with nutrients and anti-inflammatory ingredients like turmeric, garlic, and ginger. It’s the perfect soup when you need a boost! Gluten-free, dairy-free, and low-carb, you can even turn the soup vegetarian or vegan. Enjoy!
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Photo credit: © Eatwell101.com
Ingredients list for the turmeric chicken soup
- 1 1/4 pounds rotisserie chicken, shredded (or any chicken leftovers)
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced
- 2 carrots, thinly sliced
- 3 scallions, chopped
- 1 celery stalk, thinly sliced
- 3 cloves garlic, grated
- 1 small knob of ginger, peeled and grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 6 cups low-sodium chicken broth
- 1 (14-ounce) can coconut milk
- 1 cup green peas (frozen is ok)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Heat olive oil over medium heat in a large soup pot or Dutch oven. Add onions, carrots, scallion, green peas, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally for 10-15 minutes.
2. Add chopped garlic, cumin, and turmeric and continue cooking for 2 minutes, stirring frequently, until spices and garlic are fragrant.
3. Add the chicken broth, coconut milk, parlsey, and cooked chicken to the pot, scraping up any stuck-on bits, and bring to a simmer.
4. Cover with a lid partially opened and simmer on low until veggies are tender – about 10-15 minutes. Keep simmering on low to prevent the coconut milk from separating.
5. Adjust seasoning with salt and pepper if needed, and serve the turmeric chicken soup garnished with extra parsley if you like. Enjoy!
Photo credit: © Eatwell101.com
Tips for the turmeric chicken soup
- Remember that turmeric stains BADLY, so wear an apron in case of spilling (and gloves, maybe…).
- We use precooked chicken for this recipe: rotisserie chicken or leftovers will work great. If using raw chicken, add at step 3 and simmer for a bit longer.
- To make the soup vegetarian or vegan, use vegetable broth and sub one can of drained chickpeas for chicken.
How to keep the turmeric chicken soup leftovers
You can keep the leftovers in an airtight container stored in your refrigerator for up to 3 days. Reheat gently in the microwave or a saucepan, adding 1/4 cup of water.
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Photo credit: © Eatwell101.com
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