Anti Inflammatory Turmeric Chicken Soup {Whole30 + Paleo + GF}
This nourishing soup combines anti-inflammatory turmeric with tender chicken and fresh vegetables for a wholesome, gut-friendly meal.
Ingredients
Oil
- 1/4 cup olive oil
Vegetables
- 1 medium onion, diced
- 1 large leek, halved and sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1 teaspoon kosher salt
Aromatics
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
Liquids
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 1/4 pounds boneless skinless chicken breasts or thighs
- 1 10 oz frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot and sauté onions, leeks, carrots, celery, and salt until soft, about 14-16 minutes.
- Add garlic, turmeric, and poultry seasoning; sauté 2-3 minutes until fragrant.
- Add broth and chicken; simmer 15-20 minutes until chicken is cooked and vegetables are tender. Remove chicken, shred, and return to the pot with peas and parsley. Simmer briefly to warm through.
- Season with salt and pepper, garnish with extra parsley if desired, and serve.
Notes
This soup is perfect for a nourishing, anti-inflammatory meal that fits Whole30, Paleo, and gluten-free diets.