Description
A comforting and flavorful Turmeric Chicken Soup recipe that is creamy, aromatic, and packed with wholesome ingredients. Perfect for chilly days or when you need a nourishing meal.
Ingredients
Scale
For the Turmeric-Coconut Milk:
- 1 1/2 tbsp fresh turmeric root (sliced)
- 1 tsp cumin
- 1 tsp coriander
- 1 14.5-ounce can full-fat coconut milk
For the Soup:
- 2 tbsp coconut oil
- 1 medium Vidalia onion (diced)
- 4 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (including the tender green leaves, diced)
- 2 cups chicken bone broth or stock
- 2 cups roasted chicken
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- Pinch of red pepper flakes
- Fresh cilantro (chopped)
- Naan bread (for serving, optional)
Instructions
- Prepare the Turmeric-Coconut Milk: Peel and slice turmeric. In a food processor, blend the turmeric root with the cumin, coriander, and coconut milk until smooth.
- Sauté Aromatics: Heat a Dutch oven over medium-high heat. Add coconut oil, onion, and garlic. Sauté until translucent and fragrant.
- Deglaze and Add Ingredients: Deglaze the pan with a portion of the spiced turmeric-coconut milk. Add remaining milk, carrots, celery, broth, roasted chicken, salt, pepper, and red pepper flakes.
- Simmer Soup: Bring to a boil, then simmer until vegetables are tender and stew slightly thickened, about 20-25 minutes.
- Serve: Ladle into bowls, top with cilantro, and serve with naan bread.
Notes
- You can adjust the spice levels by adding more or less red pepper flakes.
- Feel free to customize with additional vegetables like spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Turmeric Chicken Soup, Turmeric Soup Recipe, Chicken and Turmeric Stew
