Description
This vibrant and comforting Turmeric Chicken Soup is packed with flavor and wholesome ingredients. Shredded chicken, carrots, celery, scallions, and peas simmer in a creamy coconut milk broth infused with turmeric, cumin, garlic, and ginger.
Ingredients
Scale
- 1 1/4 pounds cooked chicken, shredded (rotisserie chicken or leftovers work well)
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, thinly sliced
- 3 scallions (green onions), chopped
- 1 celery stalk, thinly sliced
- 3 cloves garlic, grated or minced
- 1 small knob fresh ginger, peeled and grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat unsweetened coconut milk
- 1 cup green peas (frozen or fresh)
- 1/4 cup chopped fresh parsley, plus more for garnish (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, chopped scallions, sliced celery, and green peas. Season with 1 teaspoon kosher salt. Sauté, stirring occasionally, for 10-15 minutes, or until the vegetables begin to soften.
- Add Aromatics and Spices: Add the grated garlic, grated ginger, ground turmeric, and ground cumin to the pot. Cook for 2 minutes, stirring frequently, until the spices and garlic are fragrant.
- Add Liquids and Chicken: Pour in the chicken broth and coconut milk. Add the shredded cooked chicken and chopped fresh parsley. Stir well, scraping up any bits from the bottom of the pot.
- Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot partially (leaving a small opening for steam to escape), and simmer until the vegetables are fully tender, about 10-15 minutes. Simmer gently to prevent the coconut milk from separating.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with extra fresh parsley, if desired. Serve hot.
Notes
- Chicken: This recipe is perfect for using leftover cooked chicken or a store-bought rotisserie chicken.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture and flavor. Shake the can well before opening. Avoid boiling the soup rapidly after adding coconut milk to prevent separation.
- Turmeric: Turmeric provides vibrant color and earthy flavor. Be mindful that it can stain surfaces.
- Vegetables: Feel free to add other vegetables like diced potatoes or sweet potatoes (add them earlier with the carrots and onions) or chopped kale (add with the chicken).
- Green Peas: Adding peas earlier (as per instructions) results in very soft peas. If you prefer brighter, firmer peas, add them during the last 5 minutes of simmering.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.