Coconut Turmeric Chicken Soup is a delicious twist on a traditional chicken noodle soup. It is a wonderful way to jazz up an old favorite, and the ingredients list is full of nutritional powerhouses.
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Turmeric has a reputation for protecting the body by neutralizing free radicals and shielding the cells from damage. Some say that turmeric can boost your memory, ease joint pain, and reduce inflammation.
Herbs de Provence provides significant antioxidant, anti-inflammatory, and antimicrobial health benefits. It is also rich in vitamins A and C. Herbs de Provence boosts immune function, aids digestion, and offers a low-calorie, sodium-free way to enhance flavor in cooking.
Cream of coconut is known to boost energy and support heart health. It offers essential nutrients like iron, magnesium, and potassium which helps in immune support.
Coconut Turmeric Chicken Soup has become a household favorite around here. It is especially popular on a cold day or when someone is feeling under the weather, but there isn’t a wrong time to have this soup. I like to eat a cup of soup with a cold sandwich in the summer, too. Get the recipe below.
Coconut Turmeric Chicken Soup
Ingredients
- 1/2 medium onion- diced
- 12 oz (half bag) honey gold bite size potatoes or baby red potatoes cut as desired
- 5-8 oz (half small bag) baby carrots – diced
- 2-3 celery sticks with celery leaves (I sometimes pull one of the baby sticks from the inside) – diced
- 1 (15 oz) can peas – drained
- 20 oz (1.25 lbs) diced chicken breasts or thighs
- 1/2 cup pasta of your choice
- 1 tsp Kosher salt
- 1 TBSP minced garlic
- 1 tsp turmeric
- 1 tsp Herbs de Provence
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 32 oz chicken broth
- water almost to fill line
- 13.5 oz can coconut milk
- Baby Spinach as desired (I use about 5 oz or half of a 10 oz bag)
Instructions
- Toss chopped onion, diced potatoes, diced carrots, and diced celery with lots of celery leaves into the pressure cooker.
- Add a can of drained peas.
- Add diced chicken breasts or thighs.
- Add pasta of your choice.
- Season with Kosher salt, minced garlic, turmeric, Herbs de Provence, black pepper, and cayenne pepper.
- Add chicken broth.
- Add water almost to the fill line in the pressure cooker.
- Pressure cook for about 35 minutes and allow the pressure to return on its own.
- Add the can of coconut milk and baby spinach as desired.
- Stir until the baby spinach has wilted and the coconut milk is thoroughly mixed through.
- Add salt and other seasoning to your liking.
- Serve and enjoy!
If you like this recipe, check out this recipe for Split Pea Soup.
Don’t be afraid to play around with this recipe. This is an easy recipe to play around with because it’s hard to mess up. If you like spice, add more spice. Chop your vegetables as big or small as you like. Add more celery. Add less potatoes. I make this Coconut Turmeric Chicken Soup all the time, but I highly doubt that I have ever made it exactly the same twice. Sometimes I make it saltier. Sometimes I make it spicier. Sometimes I make it carb-ier by adding more pasta and potatoes. Experiment and have fun!
