In my house, we call this Chicken Turmeric Leek soup by a few different names. My son calls it Green Soup (not sure why since it’s not really green), while my other kids call it The Cure All Soup. And for good reason!
There is so much goodness all in one pot, that this soup is my go to dinner recipe when I know we’ve been exposed to a lot of the sicknesses that are going around.
Just check out this veggie line up: leeks, peppers, mushrooms, broccoli, chia seeds, pumpkin, and celery.
It also has great spices and herbs like sage, thyme, paprika, garlic, turmeric, and pepper.
Add chicken, rice, chicken broth and a dash of red wine vinegar and you have a hearty and delicious soup that can literally boost your immune system.
I’ve started making this Chicken Turmeric Leek Soup Recipe every Thanksgiving or Christmas when we have large family get togethers. Paired with my fresh homemade bread, it really hits the spot!
Chicken Turmeric Leek Soup Recipe
Like I said, this is an extremely nourishing soup.
The chia seeds add extra protein, omega 3, antioxidants, iron, and calcium.
The various veggies pump up the vitamin, fiber, and nutrient benefits.
While, turmeric is a natural anti-inflammatory and antioxidant (See! I told you this was packed with goodness!)
So, without further ado, let’s dive into the recipe. I don’t do recipes with too many steps and complications, so though there are a few thing I don’t add until the end, you can literally throw everything into the pot and wait until it’s done. I love simple recipes, so get to chopping and enjoy!
Chicken Turmeric Leek Soup Instructions:
In a large stock pot, add oil, leeks, peppers, celery, mushrooms, chicken and garlic and saute until chicken is lightly cooked and veggies begin to brown. You can skip this step if you are in a rush. I’ve done so before and it still tastes delicious. Sauteing just adds that extra burst of flavor to the vegetables.
After the veggies are slightly browned you can go ahead and add almost everything else. Add chicken broth, pumpkin puree, rice, red wine vinegar, sage, thyme, turmeric, pepper, paprika, and salt.
I wait to add the broccoli florets only because I do not like soft broccoli. I like them to be slightly al dente. You can use fresh or frozen broccoli. Again, I’ve tried both and it turned out fine both ways. When the rice is almost cooked through, add the broccoli florets.
When the rice and broccoli are cooked to the tenderness that you prefer you are ready to eat! You can top this with pumpkin seeds, sunflower seeds, or pistachios for extra texture and crunch.
Chicken Turmeric Leek Soup
Ingredients
- 2 tablespoons coconut oil
- 3 large leeks chopped
- 1 red pepper diced
- 1 cup celery chopped
- 2 cups mushrooms button, crimini, or your favorite, finely chopped
- 2-3 cups chicken breast chopped
- 3 garlic cloves chopped
- 9 cups chicken broth
- 29 ounces or 3 1/2 cups pumpkin, pureed
- 1 cup brown rice
- 4 tablespoons chia seeds
- 2 tablespoons red wine vinegar
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon turmeric
- 1 teaspoon pepper or to taste
- ¼ teaspoon smoked paprika
- sea salt to taste
- 2 cups broccoli florets you can use frozen if needed
Instructions
- In a large stock pot, add oil, leeks, peppers, celery, mushrooms, chicken and garlic and saute until chicken is lightly cooked and veggies begin to brown.
- Add chicken broth, pumpkin puree, rice, chia seeds, red wine vinegar, sage, thyme, turmeric, pepper, paprika, and salt.
- When rice is almost cooked through, add broccoli florets. It’s ready to eat when rice and broccoli is cooked to taste.
If you have any questions, feel free to leave a comment below. I’d love to hear how you like it and if you added your own flare by changing things up at all. I always love new ideas.
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