I recently cooked this Anti‑Inflammatory Turmeric Chicken Soup and I fell in love with how nourishing and comforting it is. It’s a vibrant, veggie‑packed one‑pot meal infused with turmeric, coconut milk, and tender chicken. Perfect for cozy dinners or meal prep.
Why You’ll Love This Recipe
I love how rich and flavorful this soup is, even though it’s dairy‑free, paleo, and gluten‑free. It’s packed with vegetables, gently spiced with turmeric and poultry seasoning, and enriched with creamy coconut milk. I find it hearty and soothing, ideal when I want something warm with anti‑inflammatory benefits.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¼ cup olive oil
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1 medium onion, diced
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1 large leek (white and light green parts), halved and thinly sliced
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3 large carrots, thinly sliced
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3 stalks celery, thinly sliced
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1 teaspoon kosher salt
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3 cloves garlic, chopped
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1 teaspoon turmeric
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1 teaspoon poultry seasoning
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6 cups chicken broth
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13.5 oz can coconut milk
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1¼ pounds boneless skinless chicken (breasts or thighs)
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10 oz bag frozen peas (optional)
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¼ cup fresh parsley, chopped
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Additional salt and ½ teaspoon black pepper, to taste
directions
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I heat the olive oil in a large soup pot over medium heat. I then sauté the onion, leek, carrots, and celery with 1 teaspoon salt for about 14‑16 minutes until the leeks are soft and beginning to caramelize.
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I stir in the chopped garlic, turmeric, and poultry seasoning, cooking another 2‑3 minutes until fragrant.
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Then I pour in the chicken broth, coconut milk, and raw chicken. I bring it to a bare simmer (not a vigorous boil) and partially cover, simmering on low for 15‑20 minutes until the chicken is cooked and vegetables are tender.
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I remove the chicken to a cutting board, let it cool slightly, then shred or dice with two forks. I return it to the pot with frozen peas (if using) and fresh parsley, simmering another 5 minutes until peas are bright green and chicken is warmed through.
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I taste and add more salt or pepper as needed, garnish with extra parsley, and serve while warm.
Servings and timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Variations
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I sometimes add spinach or kale instead of peas, or use broccoli florets for extra greens.
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Potatoes, quinoa, rice, or noodles can be cooked separately and added just before serving to keep the broth from getting soggy.
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I use boneless thighs for richer flavor, or breasts for leaner protein.
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To make it vegetarian, I leave out the chicken and use white beans or chickpeas with vegetable broth.
storage/reheating
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I let the soup cool fully before storing it in an airtight container in the fridge. It keeps well for up to 5‑6 days.
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I freeze leftovers in freezer‑safe containers for up to 4 months. When ready to eat, I thaw overnight and warm it gently on the stove or in the microwave until heated through.
FAQs
What kind of chicken should I use?
I’ve used both boneless skinless thighs and breasts—thighs give richer flavor and moisture, while breasts are leaner. Either works well.
Can I omit the coconut milk?
Yes—I’ve skipped it before for a lighter version. The broth still tastes rich from all the veggies and spices.
How can I make the soup vegetarian?
I swap out chicken for white beans or chickpeas, and use vegetable broth. The turmeric, garlic, and veggies still deliver plenty of flavor.
Why is turmeric and black pepper important?
Turmeric has anti‑inflammatory curcumin, and black pepper helps the body absorb it better. I always include both for maximum benefit.
Can I add grains or noodles?
Yes, but I cook them separately and add them just before serving so they don’t soak up too much liquid or get overly soft.
Conclusion
I absolutely love this turmeric chicken soup—it’s flavorful, nourishing, and simple to make in one pot. It’s a great way to include anti‑inflammatory ingredients in my meals without sacrificing comfort or taste. I make it often and always feel better afterward.
