Anti Inflammatory Turmeric Chicken (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
1/4 cup olive oil
02 -
1 medium onion, diced
03 -
1 large leek, white and light green parts only, halved lengthwise and thinly sliced
04 -
3 large carrots, thinly sliced
05 -
3 stalks celery, thinly sliced
06 -
3 cloves garlic, chopped
→ Seasonings
07 -
1 teaspoon kosher salt
08 -
1 teaspoon turmeric
09 -
1 teaspoon poultry seasoning
10 -
1/2 teaspoon black pepper
→ Liquids
11 -
6 cups chicken broth
12 -
1 13.5 ounce can coconut milk
→ Protein
13 -
1 1/4 pounds boneless, skinless chicken thighs or breasts
→ Additional Ingredients
14 -
1 10 ounce bag frozen peas (optional)
15 -
1/4 cup chopped fresh parsley
# Instructions:
01 -
Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
02 -
Add chopped garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes, stirring frequently, until the spices and garlic are fragrant.
03 -
Add chicken broth, coconut milk, and chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer. Ensure the chicken is submerged, partially cover, and simmer on low heat until the chicken is cooked through and vegetables are tender, about 15-20 minutes.
04 -
Remove the chicken from the pot and let it cool slightly. Shred or cut into bite-sized pieces and return to the pot along with frozen peas (if using) and fresh parsley. Simmer until the peas are bright green and tender, about 5 minutes.
05 -
Adjust seasoning with salt and pepper to taste. Garnish with additional parsley, if desired, and serve warm.
# Notes:
01 -
Soup can be reheated in the microwave or over low heat on the stovetop.
02 -
Store in an airtight container in the refrigerator for up to 5-6 days.
03 -
To freeze, let cool completely and transfer to an airtight container. Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.