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Turmeric Chicken Soup

A comforting and healing soup made with warm spices, chicken, and creamy coconut milk, perfect for chilly days or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
Spices and Protein
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 pound chicken breast, cooked and shredded
Liquids
  • 6 cups chicken broth
  • 1 cup coconut milk
Seasoning and Garnish
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, carrots, and celery; cook until softened, about 5 minutes.
  3. Stir in the garlic, turmeric, and ginger; cook for 1 minute more.
  4. Add the shredded chicken and chicken broth; bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Stir in the coconut milk and season with salt and pepper.
  7. Garnish with fresh parsley before serving.

Notes

Serve the soup hot, garnished with fresh parsley. It pairs nicely with crusty bread or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.