This nourishing soup is a perfect blend of wholesome ingredients and healing spices. Packed with turmeric, vegetables, and tender chicken, it’s designed to reduce inflammation, boost immunity, and warm you from the inside out. Creamy coconut milk gives it a comforting richness, making it both satisfying and nutritious.

Why You’ll Love This Recipe

• Anti-inflammatory and immune-boosting: Turmeric, garlic, and fresh vegetables provide powerful health benefits.
• Comforting and flavorful: A creamy broth filled with tender chicken and aromatic herbs.
• Perfect for meal prep: Stores and reheats beautifully for quick lunches or dinners.
• Naturally dairy-free and gluten-free: Suitable for various dietary preferences.
• Simple and wholesome: Uses everyday ingredients for a nourishing homemade soup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, sliced leeks, carrots, celery, and a pinch of salt. Sauté for about 5–7 minutes, until softened and fragrant.
3. Stir in the garlic, turmeric, and poultry seasoning. Cook for another minute until the spices bloom.
4. Pour in the chicken broth and add the chicken pieces. Bring to a boil, then reduce heat to low and simmer for about 20–25 minutes, until the chicken is fully cooked.
5. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
6. Stir in the coconut milk and frozen peas (if using). Simmer for an additional 5 minutes.
7. Add fresh parsley, season with sea salt and black pepper, and stir well.
8. Serve hot, garnished with extra parsley if desired.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Vegetarian option: Replace chicken with chickpeas or lentils and use vegetable broth.
• Spicy twist: Add a pinch of cayenne pepper or a diced chili for heat.
• Extra greens: Stir in a few handfuls of spinach or kale just before serving.
• Low-fat version: Use light coconut milk or reduce the amount of oil.
• Grain boost: Add cooked quinoa, brown rice, or barley for a heartier meal.

Storage/Reheating

Allow the soup to cool completely before storing. Keep it in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until hot, or microwave in short intervals, stirring occasionally. The soup can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work beautifully and add extra richness to the broth.

2. How do I make this soup spicier?

Add cayenne pepper, red chili flakes, or a dash of hot sauce while simmering.

3. Can I use fresh turmeric instead of powder?

Absolutely. Use about 1 tablespoon of freshly grated turmeric root for a vibrant flavor.

4. What type of broth works best?

Low-sodium chicken broth is ideal so you can adjust seasoning to taste.

5. Can I skip the coconut milk?

Yes. Substitute with more broth or use a plant-based milk for a lighter texture.

6. Is this soup suitable for freezing?

Yes, it freezes well. Just avoid overcooking the vegetables before freezing.

7. Can I add noodles or rice?

Definitely. Add cooked noodles or rice toward the end for a heartier meal.

8. How can I make this soup more protein-rich?

Add extra chicken or toss in chickpeas or lentils for additional protein.

9. What can I serve with this soup?

It pairs perfectly with whole-grain bread, salad, or roasted vegetables.

10. Can I make this in a slow cooker?

Yes. Combine all ingredients (except peas and parsley) and cook on low for 6–7 hours. Stir in peas and parsley before serving.

Conclusion

Anti-Inflammatory Turmeric Chicken Soup is a nourishing, comforting, and flavorful meal that supports overall wellness. With its vibrant color, creamy texture, and immune-boosting ingredients, it’s a dish you’ll want to make again and again—especially during cold weather or whenever you need a healthy reset.

Print