Anti Inflammatory Turmeric Chicken Soup Recipe

This bright, golden Anti Inflammatory Turmeric Chicken Soup is pure comfort in a bowl—richly spiced, velvety from coconut milk, and brimming with tender chicken and fresh vegetables. With every spoonful, you’ll soak up warming flavors and nourishing ingredients that support well-being from the inside out!

Why You’ll Love This Recipe

  • Naturally Healing: Packed with anti-inflammatory turmeric and fresh veggies, this soup makes you feel good with every bite.
  • Comforting and Creamy: Coconut milk gives the broth a velvety texture and mild sweetness that balances the warm spices beautifully.
  • Easy One-Pot Meal: Minimal chopping and simple steps make this nourishing soup achievable on busy weeknights.
  • Flexible for All Diets: It’s naturally dairy-free and gluten-free, with plenty of ways to swap veggies or proteins to fit your cravings.
Anti Inflammatory Turmeric Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Anti Inflammatory Turmeric Chicken Soup is thoughtfully chosen—nothing fancy, just kitchen staples working together to bring body, color, and flavor. From the earthy turmeric and sweet leeks to coconut milk’s luscious creaminess, every component has a job to do!

  • Olive oil: Helps soften those veggies while adding subtle richness and depth.
  • Onion & leek: These hardworking aromatics create a sweet, savory background for the soup.
  • Carrots & celery: They bring gentle sweetness and a classic comforting soup texture.
  • Garlic: A trio of cloves grounds everything with irresistible fragrance and flavor.
  • Turmeric: The star anti-inflammatory golden spice—warming, vibrant, and so good for you.
  • Poultry seasoning: Adds herby, cozy notes that make this soup instantly satisfying.
  • Chicken broth: The foundation—a good broth means lots of flavor in every bite.
  • Coconut milk: Makes the broth creamy, mellow, and just a little bit sweet.
  • Boneless skinless chicken thighs or breasts: Choose your favorite—thighs for juiciness, breasts for lightness!
  • Frozen peas (optional): Toss in for extra tender pops of green and gentle sweetness.
  • Fresh parsley: Brightens everything up at the end, both visually and in flavor.
  • Kosher salt & black pepper: For seasoning—layer as you go for a soup that truly sings.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to take this Anti Inflammatory Turmeric Chicken Soup and make it your own! It’s so easy to tweak for your favorite flavors, dietary requirements, or what you have waiting in the fridge.

  • Go vegetarian: Simply replace chicken with chickpeas or white beans, and use veggie broth for a hearty plant-based bowl.
  • Boost the heat: Stir in a pinch of cayenne pepper or fresh grated ginger for extra warming spice.
  • Add grains: Toss in cooked rice, quinoa, or small pasta shapes for a thicker, heartier soup.
  • Switch greens: Drop in handfuls of spinach or baby kale at the end for extra nutrients and color.

How to Make Anti Inflammatory Turmeric Chicken Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a big soup pot over medium heat. Toss in the diced onion, sliced leek, carrots, celery, and that first teaspoon of kosher salt. Stir, breathe in the aroma, and let everything soften and slowly caramelize—aim for 14–16 minutes, stirring occasionally, until the leeks are meltingly tender and just starting to turn gold around the edges.

Step 2: Add Garlic and Spices

Now for flavor fireworks! Add the chopped garlic, turmeric, and poultry seasoning right into the softened veggies. Sauté 2–3 minutes, stirring often, until the kitchen smells fragrant and the spices bloom. You want that turmeric to gently toast for maximum flavor and anti-inflammatory power.

Step 3: Simmer with Broth, Coconut Milk & Chicken

Pour in the chicken broth and coconut milk, scraping up any bits from the bottom of the pot. Nestle the raw chicken in, making sure it’s covered by the broth. Bring the pot to barely a simmer (not a rolling boil!) and cover partially. Let everything gently cook for 15–20 minutes, until your chicken is perfectly done and veggies are tender but bright.

Step 4: Shred the Chicken & Add Finishing Touches

Lift the chicken out with tongs and set on a cutting board to cool slightly. Either shred it with two forks or chop into bite-sized pieces—your call! Return shredded chicken to the pot along with the frozen peas (if using) and fresh parsley. Simmer just until peas are brightly green and heated through, about 5 minutes.

Step 5: Taste and Serve

Finish by tasting and seasoning your soup with more salt and black pepper, as you like. Ladle into bowls, sprinkle with extra parsley, and serve piping hot. That’s all it takes for a big, healing bowl of Anti Inflammatory Turmeric Chicken Soup magic!

Pro Tips for Making Anti Inflammatory Turmeric Chicken Soup

  • Low and Slow Simmer: Keep the soup at a gentle simmer (not a rolling boil!) to prevent coconut milk from splitting and to keep the broth beautifully creamy.
  • Shred or Chop—Your Choice: Shredded chicken gives rustic comfort, while diced chicken gives each bite a clean, uniform texture—try both and see what you love!
  • Build Flavor in Layers: Sauté aromatics until caramelized and bloom your spices right before adding broth—these little steps add serious depth.
  • Don’t Skip the Parsley: Fresh parsley at the end brightens the soup and lifts all those warming flavors—don’t be shy with it!

How to Serve Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup Recipe - Recipe Image

Garnishes

This soup absolutely shines with a shower of fresh chopped parsley or cilantro on top, which adds color and a herby lift. For a little zest, squeeze a lemon wedge into each bowl just before serving—it instantly brightens up all the flavors.

Side Dishes

Pair your steaming Anti Inflammatory Turmeric Chicken Soup with thick slices of rustic whole grain bread, crunchy sourdough, or even a quick side of rice or quinoa. A little salad with a tangy vinaigrette perfectly balances the soup’s comforting, creamy notes.

Creative Ways to Present

For a cozy dinner party, serve this golden soup in wide soup bowls with scattered microgreens or edible flowers. Pour mini portions into mugs for an immune-boosting start to a casual brunch, or ladle it into thermoses for healthy lunches on the go.

Make Ahead and Storage

Storing Leftovers

This Anti Inflammatory Turmeric Chicken Soup stores beautifully! Cool leftovers to room temperature, transfer to airtight containers, and refrigerate. The soup stays fresh and tasty for up to 4 days—making lunch and quick dinners a breeze.

Freezing

To freeze, let the soup cool completely and portion into freezer-safe containers (leaving a little room for expansion). Freeze up to 2 months. Thaw overnight in the fridge for best texture, as coconut milk can sometimes separate when frozen.

Reheating

Gently reheat soup on the stovetop or in the microwave, stirring often. If the coconut milk looks a bit separated, just give it a whisk and it will come back together nicely. Taste again after reheating and adjust the seasoning as needed.

FAQs

  1. Can I use chicken breasts instead of thighs in Anti Inflammatory Turmeric Chicken Soup?

    Absolutely! Both chicken thighs and breasts work beautifully here. Thighs are juicier and more forgiving, while breasts offer a slightly lighter texture. Simply adjust your simmer time to avoid overcooking and drying out the breasts.

  2. Is Anti Inflammatory Turmeric Chicken Soup spicy?

    This soup is not spicy by default—the turmeric and poultry seasoning bring warmth rather than heat. If you like, add a pinch of cayenne or extra black pepper for a gentle kick.

  3. Can I make this recipe dairy-free and gluten-free?

    Yes, naturally! There’s no dairy or gluten here (coconut milk makes the broth velvety smooth). Always double-check your broth and seasonings, but this soup is designed for a variety of diets.

  4. What’s the best way to get a really golden color in my Anti Inflammatory Turmeric Chicken Soup?

    The vibrant color comes from a generous teaspoon of turmeric. Make sure you sauté the turmeric with your veggies and garlic for a minute or two—it intensifies both hue and aroma for that classic golden glow.

Final Thoughts

If you’re looking for the ultimate cozy, soothing meal that’s nourishing, beautiful, and full of flavor, this Anti Inflammatory Turmeric Chicken Soup is your new go-to. Let the gentle spices, creamy broth, and pops of color warm you up from the inside out—give it a try and share the goodness with someone you love!

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Anti Inflammatory Turmeric Chicken Soup Recipe

Anti Inflammatory Turmeric Chicken Soup Recipe
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4.8 from 89 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with immune-boosting ingredients. The warmth of turmeric combined with the richness of coconut milk creates a flavorful broth that’s perfect for any time of year.

  • Author: Lena
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6–7 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

For the Soup:

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté until leeks are soft and starting to caramelize, for 14-16 minutes.
  2. Add aromatics: Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until fragrant.
  3. Add broth, coconut milk, and chicken: Add broth, coconut milk, and raw chicken to the pot, bring to a simmer. Simmer until chicken is cooked through and veggies are tender – about 15-20 minutes.
  4. Shred chicken and add remaining soup ingredients: Remove chicken to cool slightly. Cut into pieces or shred, return to the pot with peas, and parsley. Simmer until chicken is warm and peas are cooked – about 5 minutes.
  5. Season and serve: Season with salt and pepper, garnish with parsley, and serve hot. Enjoy!

Notes

  • Feel free to customize the veggies in this soup to suit your preferences.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 80mg
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Hi, I’m Lena Hart. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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