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I created this golden pot of comfort during a particularly cold winter. The warming turmeric pairs beautifully with tender chicken coconut milk and fresh vegetables. Its become my familys go to recipe when we need something nourishing and delicious. One pot is all you need for this cozy healing soup.
Why This Recipe Works Magic
The combination of flavors in this soup is absolutely wonderful. Its perfectly hearty without being heavy and the turmeric gives it such a beautiful color. I make this whenever someone in the house is feeling under the weather or just needs a bowl of comfort. The immune boosting ingredients make it extra special.
Your Shopping List
- Olive Oil: 2 tablespoons for sautéing, or substitute with ghee, coconut oil, or avocado oil.
- Onion, Leeks, Garlic: 1 medium onion, 2 leeks (sliced), and 4 garlic cloves (minced) for a flavorful base.
- Carrots and Celery: 2 medium carrots and 2 celery stalks, diced for sweetness and aroma.
- Chicken: 500g boneless skinless chicken thighs or breasts for tender protein.
- Turmeric: 2 teaspoons for its earthy flavor and anti-inflammatory properties.
- Chicken Broth: 4 cups for a rich base, or substitute with vegetable broth.
- Coconut Milk: 1 cup for creaminess, or omit for a lighter version.
- Peas: 1 cup frozen, or swap with spinach, kale, or broccoli florets.
- Parsley: 2 tablespoons freshly chopped for garnish, or use dill or cilantro.
Making Your Soup
- Prepare the Vegetables
- Dice onions, leeks, carrots, and celery into small pieces. Mince garlic cloves. Ensure all ingredients are fresh and vibrant for the best flavor.
- Sauté Aromatics
- Heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized.
- Add Spices and Broth
- Stir in 2 teaspoons turmeric, 1 teaspoon poultry seasoning, and minced garlic. Cook for 1 minute until fragrant. Pour in 4 cups chicken broth and 1 cup coconut milk.
- Cook the Chicken
- Add whole chicken thighs or breasts to the pot. Reduce heat to low and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
- Shred and Add Remaining Ingredients
- Remove chicken, shred it with two forks, and return it to the pot. Add 1 cup frozen peas and 2 tablespoons fresh parsley. Simmer for 5 minutes until peas are bright green.
- Season and Serve
- Adjust salt and pepper to taste. Serve warm, garnished with extra parsley if desired.
Make It Your Way
My vegetarian friends love this soup with white beans or quinoa instead of chicken. Just swap in vegetable broth and youve got a wonderful meatless meal that still carries all those healing properties.
Saving Some For Later
This soup keeps beautifully in the fridge for almost a week. I often make extra to freeze for busy days. Just warm it gently when youre ready to enjoy it again. If its too thick after storing add a splash of broth to thin it out.
Serving Ideas
We love dunking crusty bread into this golden soup. Sometimes I serve it over rice for a heartier meal. A squeeze of lemon just before eating brings all the flavors to life. Add a simple green salad and dinner is done.
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Adding Extra Comfort
Some nights we crave noodles in our soup. Just cook them separately and add to each bowl before serving. This way the noodles stay perfectly tender and everyone can add as many as they like.
About The Turmeric
Dont worry if youve never cooked with turmeric before. It adds a gentle earthy flavor that works so well with the other ingredients. Plus it gives the soup this gorgeous golden color that makes it look as good as it tastes.
Not a Celery Fan
If celery isnt your thing try some fennel instead. It adds such a lovely subtle sweetness. Or just chop the celery extra tiny so you get the flavor without noticing the texture.
Getting The Best Chicken
I usually grab chicken thighs for this recipe they stay so tender and juicy. Breast meat works too if you prefer it leaner. Just keep an eye on the cooking time we want the chicken perfectly tender not tough.
Good For Body and Soul
This soup is like a warm hug in a bowl. The turmeric does more than add color it brings wonderful anti inflammatory benefits. Add in the goodness from the vegetables and coconut milk and youve got yourself a truly nourishing meal.
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Frequently Asked Questions
- → Why does this soup use coconut milk?
- Coconut milk adds creaminess without dairy and offers healthy fats. It also complements the turmeric and other spices while making the soup more filling and satisfying.
- → Can I make this vegetarian?
- Yes, you can skip the chicken and use vegetable broth instead of chicken broth. Add extra vegetables or chickpeas for protein and substance.
- → Why shouldn't the soup boil vigorously?
- Boiling can cause the coconut milk to split or separate, affecting the texture. A gentle simmer keeps the broth smooth and creamy.
- → How can I meal prep this soup?
- Make a full batch and store portions in the fridge for 5-6 days or freeze for up to 4 months. Reheat gently on stovetop or in microwave.
- → What makes this soup anti-inflammatory?
- Turmeric contains curcumin which has powerful anti-inflammatory properties. The fresh vegetables and lean protein also provide beneficial nutrients.