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Turmeric Chicken Soup

Turmeric Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup full-fat canned coconut milk
  • Salt, to taste
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Heat oil in a large pot over medium. Cook onion 5 minutes until soft, then add garlic and ginger and cook 1 minute. Stir in turmeric, cumin, and black pepper; cook 30 seconds.
  2. Push onion mix to sides, add chicken thighs, and brown 3 minutes per side.
  3. Pour in broth, scraping the pot bottom. Add carrots and celery. Bring to a boil, then simmer covered 20 to 25 minutes until chicken is cooked and carrots are tender.
  4. Transfer chicken to a board and shred with forks. Return to pot, stir in coconut milk, and simmer 3 minutes. Season with salt.
  5. Ladle into bowls, top with cilantro, and squeeze lime over each serving.

Notes

If your coconut milk separated in the can, whisk it smooth before adding to the soup. The soup thickens as it sits because of the coconut milk, so you may want to thin leftovers with a splash of broth when reheating.