When the winter chill sets in and your body craves warmth and nourishment, there’s no better remedy than a steaming bowl of Anti Inflammatory Turmeric Chicken Soup. This healing, golden-hued soup is loaded with immune-boosting ingredients like turmeric, garlic, and fresh herbs—making it as good for your body as it is comforting for your soul.
Inspired by American wellness traditions and the healing power of whole foods, this recipe is dairy-free, gluten-free, and paleo-friendly. It’s made with chicken, coconut milk, and tons of colorful vegetables, all gently simmered to create a cozy, vibrant broth that soothes from the inside out.
Whether you’re fighting off a cold, meal-prepping for the week, or just craving a nutrient-rich dish, this turmeric chicken soup is your go-to winter hero.
Why You’ll Love This Anti Inflammatory Turmeric Chicken Soup
- Anti-inflammatory powerhouse: Featuring turmeric, garlic, and coconut milk.
- One-pot convenience: Everything simmers in one large soup pot—minimal cleanup!
- Meal prep friendly: Stores and reheats beautifully throughout the week.
- Comfort food, redefined: Rich, creamy, and cozy without any dairy or gluten.
Ingredients (Serves 6)
- ¼ cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 1¼ pounds boneless skinless chicken thighs or breasts
- 1 (10 oz) bag frozen peas (optional)
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
How to Make Turmeric Chicken Soup
Step 1: Sauté the Veggies
Heat olive oil in a large soup pot over medium heat. Add diced onion, leeks, carrots, celery, and 1 teaspoon of salt. Sauté for 14–16 minutes, stirring occasionally, until the leeks are softened and just starting to caramelize.
Step 2: Add the Aromatics
Add chopped garlic, turmeric, and poultry seasoning to the pot. Cook for another 2–3 minutes, stirring often, until the spices are fragrant and coating the vegetables in golden goodness.
Step 3: Simmer the Soup
Pour in the chicken broth and coconut milk. Add the raw chicken, ensuring it’s submerged in the broth. Bring to a gentle simmer and partially cover the pot. Cook for 15–20 minutes, until the chicken is fully cooked and the vegetables are tender. Avoid a full boil to keep the coconut milk from splitting.
Step 4: Shred the Chicken
Remove the chicken and let it cool slightly. Shred it with two forks or cut into bite-sized pieces. Return the shredded chicken to the pot.
Step 5: Add the Peas and Finish
Stir in the frozen peas (if using) and chopped parsley. Simmer for another 5 minutes until the peas are tender and the soup is warmed through. Adjust salt and pepper to taste.
Step 6: Serve and Enjoy
Ladle into bowls and garnish with extra fresh parsley. Serve hot and feel the warmth flow through you.
Why Turmeric Is the Star of the Show
Turmeric isn’t just for color—it’s a natural anti-inflammatory with a long history in herbal medicine. Curcumin, its active compound, is known for its ability to reduce inflammation, fight infection, and support immune health. When paired with black pepper (which helps your body absorb curcumin), it becomes a supercharged health booster.
Tips for the Best Turmeric Chicken Soup
- Use boneless chicken thighs for the most flavorful and juicy meat.
- Don’t skip the leeks—they add a subtle sweetness and depth to the broth.
- Go slow with the simmering. A gentle heat keeps everything creamy and flavorful.
- Customize it: Add kale, spinach, or sweet potatoes for extra nutrients.
What to Serve with Turmeric Chicken Soup
This soup is hearty enough to enjoy on its own, but here are a few great pairings:
- Crusty gluten-free bread or seed crackers
- Simple side salad with lemon vinaigrette
- Steamed rice or quinoa added directly to the bowl
- Roasted root vegetables for a hearty winter meal
Storage and Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stove. Add a splash of broth if it thickens too much.
This soup is an excellent make-ahead dish for busy weeks, especially when you’re in need of something nourishing and easy to reheat.
From My Kitchen to Yours
This Anti Inflammatory Turmeric Chicken Soup has become a staple in my kitchen every winter. It’s the kind of recipe that feeds your body and your soul—perfect for when you’re feeling under the weather or simply want a bowl of comfort that’s good for you.
With its golden hue, velvety broth, and nourishing ingredients, it’s a recipe you’ll want to return to again and again.
Anti Inflammatory Turmeric Chicken Soup
Ingredients
- ¼ cup olive oil
- 1 medium onion diced
- 1 large leek white and light green parts only, halved and thinly sliced
- 3 large carrots thinly sliced
- 3 celery stalks thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 oz can coconut milk
- 1¼ pounds boneless skinless chicken thighs or breasts
- 1 10 oz bag frozen peas (optional)
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
Instructions
Step 1: Sauté the Veggies
- Heat olive oil in a large soup pot over medium heat. Add diced onion, leeks, carrots, celery, and 1 teaspoon of salt. Sauté for 14–16 minutes, stirring occasionally, until the leeks are softened and just starting to caramelize.
Step 2: Add the Aromatics
- Add chopped garlic, turmeric, and poultry seasoning to the pot. Cook for another 2–3 minutes, stirring often, until the spices are fragrant and coating the vegetables in golden goodness.
Step 3: Simmer the Soup
- Pour in the chicken broth and coconut milk. Add the raw chicken, ensuring it’s submerged in the broth. Bring to a gentle simmer and partially cover the pot. Cook for 15–20 minutes, until the chicken is fully cooked and the vegetables are tender. Avoid a full boil to keep the coconut milk from splitting.
Step 4: Shred the Chicken
- Remove the chicken and let it cool slightly. Shred it with two forks or cut into bite-sized pieces. Return the shredded chicken to the pot.
Step 5: Add the Peas and Finish
- Stir in the frozen peas (if using) and chopped parsley. Simmer for another 5 minutes until the peas are tender and the soup is warmed through. Adjust salt and pepper to taste.
Step 6: Serve and Enjoy
- Ladle into bowls and garnish with extra fresh parsley. Serve hot and feel the warmth flow through you.
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