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Anti-Inflammatory Turmeric Chicken Soup Recipe

ByCaroline
Jump to Recipe· 4.5 from 13 reviews

If you’re on the lookout for a cozy, nourishing bowl that’s as healing as it is delicious, you’ve got to try my Anti-Inflammatory Turmeric Chicken Soup Recipe. Trust me, this isn’t your average soup—it’s packed with vibrant veggies, soothing turmeric, and creamy coconut milk that come together to comfort your body and soul. If you need a recipe that’s easy enough for weeknights but special enough to share, keep reading—this fan-freaking-tastic soup is about to become your new go-to!

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Why This Recipe Works

  • Balanced Ingredients: Combining turmeric, garlic, and poultry seasoning layers anti-inflammatory power with rich, comforting flavors.
  • Creamy, No Dairy: Coconut milk adds a luscious creaminess without heaviness or dairy, making it gentle on digestion.
  • Simple, Yet Flavorful:** Easy sautéing and slow simmering let the veggies and spices develop depth without fuss.
  • Customizable & Family Friendly: You can tweak veggies or proteins as you like and freeze leftovers for a busy day.
Anti-Inflammatory Turmeric Chicken Soup, healthy turmeric chicken soup, nourishing chicken and turmeric soup, easy anti-inflammatory soup recipes, soothing turmeric chicken broth - A close-up view of a white pot filled with a yellowish-green chicken soup with visible small pieces of shredded chicken, orange carrot slices, green peas, and diced onion. The soup has a slightly oily surface with chopped green herbs sprinkled on top, especially concentrated along one side. A wooden spoon is partially submerged on the right side, stirring the soup. The pot sits on a white marbled surface visible in the background photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Anti-Inflammatory Turmeric Chicken Soup Recipe is built from wholesome, anti-inflammatory, and nourishing ingredients that blend beautifully. Each component brings something special—whether boosting nutrition, flavor, or texture. When you shop, aim for fresh produce and quality broth; it really makes a difference here!

Anti-Inflammatory Turmeric Chicken Soup, healthy turmeric chicken soup, nourishing chicken and turmeric soup, easy anti-inflammatory soup recipes, soothing turmeric chicken broth - Flat lay of a small white ceramic bowl of golden olive oil, a whole medium onion with papery skin, a large leek cut lengthwise showing white and light green layers, three vibrant orange carrots sliced into rounds, three bright green celery stalks sliced thin, three whole garlic cloves peeled, a small white bowl of bright yellow turmeric powder, a small white bowl with mixed poultry seasoning, a simple white ceramic bowl filled with rich golden chicken broth, a small white bowl of creamy white coconut milk, two raw boneless skinless chicken thighs, a small white bowl of fresh bright green parsley leaves, a small white bowl of coarse kosher salt crystals, and a small white bowl of cracked black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: A heart-healthy fat that’s perfect for gently sautéing veggies and unlocking their flavors.
  • Onion: Adds natural sweetness and depth to the broth; caramelizing it slowly is key.
  • Leek: Offers a milder, elegant onion-like flavor that softens and sweetens when cooked.
  • Carrots: Bring subtle earthiness and a slight sweetness that balance the spices.
  • Celery: Provides an aromatic backbone and a little crunch that softens pleasantly by the end.
  • Kosher salt: Enhances all flavors without overpowering.
  • Garlic: Packs a punch of immune-boosting goodness and a fragrant warmth.
  • Turmeric: The star anti-inflammatory spice that gives the soup its golden glow and subtle earthiness.
  • Poultry seasoning: Herbs that tie the chicken and veggies together with savory, herbal notes.
  • Chicken broth: The nourishing base that’s both comforting and savory—pick a good-quality one for best results.
  • Coconut milk: Brings creamy texture and mild sweetness, making the soup silky without dairy.
  • Boneless skinless chicken thighs or breasts: Thighs add extra juiciness but breasts work just fine too.
  • Frozen peas (optional): A burst of color and subtle sweetness to brighten the soup.
  • Fresh parsley: Adds fresh vibrancy and herbaceous brightness as a finishing touch.
  • Black pepper: Balances the warmth of turmeric and pulls flavors together.
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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.

Make It Your Way

I love that this Anti-Inflammatory Turmeric Chicken Soup Recipe lends itself well to customization. I often switch up the veggies depending on what’s fresh in my fridge or add a little heat with crushed red pepper flakes if I’m craving a kick. You should totally make it your own—no rules here!

  • Variation: Once, I swapped chicken thighs for turkey breast leftovers, which gave the soup a slightly different but equally delicious flavor.
  • Dietary modification: To make it dairy-free and paleo-friendly, stick to broth and coconut milk and skip any optional additives like cheese or cream.
  • Seasonal twist: Toss in seasonal greens like spinach or kale at the end for a nutrient boost.

Step-by-Step: How I Make Anti-Inflammatory Turmeric Chicken Soup Recipe

Step 1: Sauté Veggies Low and Slow

Start by warming olive oil over medium heat in a large pot, then add diced onion, thinly sliced leek, carrots, celery, and a teaspoon of kosher salt. Stir occasionally and let these cook for about 14-16 minutes until the leeks soften and start to develop a beautiful caramelized edge. Slow cooking here is key—it brings out the natural sweetness and depth of the veggies, which forms a flavorful base for your soup.

Step 2: Build the Aromatics

Once the veggies are luscious and softened, add the chopped garlic, turmeric, and poultry seasoning. Stir them around for 2-3 minutes until the kitchen smells incredible and you can almost taste the warmth in the air. Stir frequently to avoid burning the garlic and ensure the spices wake up properly to release their anti-inflammatory benefits.

Step 3: Simmer with Broth, Coconut Milk, and Chicken

Pour in your chicken broth and coconut milk, then nestle in the raw chicken pieces. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—the flavor goldmine! Bring everything to a bare simmer; I keep the heat low because a gentle simmer prevents the coconut milk from splitting, which can happen if it gets too hot or boils too vigorously. Partially cover the pot and let it cook for about 15-20 minutes until the chicken is cooked through and veggies are tender.

Step 4: Shred Chicken and Add Final Touches

Take the chicken out onto a cutting board and let it cool just enough to handle. Then shred it with two forks or chop into bite-size pieces—whichever you prefer. Return the chicken to the pot along with frozen peas if you’re using them, and sprinkle in fresh parsley. Bring the soup back to a slow simmer for about 5 minutes until the peas are tender and bright green, and the chicken is heated through.

Step 5: Season and Serve

Give your Anti-Inflammatory Turmeric Chicken Soup Recipe a final taste and season with salt and freshly cracked black pepper to suit your mood. If you want, finish with a sprinkle of fresh parsley for a pop of color and brightness. Ladle it into bowls and dig in—comfort in a spoonful!

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Tips from My Kitchen

  • Don’t Rush the Veggies: Low and slow sautéing brings out the best flavor; rushing this step can lead to bitter or bland soup.
  • Keep it Simmering, Not Boiling: Boiling coconut milk can make it separate—keep your heat gentle for silky texture.
  • Shred While Warm: The chicken shreds easier when warm, and returning it quickly to the soup keeps it juicy and tender.
  • Season at the End: Salt and pepper can be adjusted last because the lovely broth reduces slightly as it simmers and flavors intensify.

How to Serve Anti-Inflammatory Turmeric Chicken Soup Recipe

Anti-Inflammatory Turmeric Chicken Soup, healthy turmeric chicken soup, nourishing chicken and turmeric soup, easy anti-inflammatory soup recipes, soothing turmeric chicken broth - The image shows a white bowl filled with a colorful chicken soup. The soup has a yellowish broth with small pieces of shredded chicken scattered throughout. Bright orange carrot slices and vibrant green peas float on the surface along with translucent chunks of celery. Small green herb bits are sprinkled all over, adding texture and color. A silver spoon with detailing on the handle is partially submerged in the soup, held by a woman's hand, scooping some of the ingredients. The bowl sits on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowls with extra chopped fresh parsley for that herbaceous pop, but sometimes I toss in a sprinkle of toasted pumpkin seeds for crunch or a squeeze of lemon juice to brighten the flavors. If you like a little heat, a drizzle of chili oil or sprinkle of crushed red pepper flakes works wonders here.

Side Dishes

This soup is so flavorful and filling on its own, but I often pair it with a simple side of crusty whole-grain bread or warm naan to soak up every last drop. Sometimes, a crisp simple salad or roasted sweet potatoes round out the meal beautifully.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into pretty bowls and floated fresh edible flowers or thinly sliced radishes on top to impress guests. You could also serve it in mini bread bowls or family-style in a large rustic pot to invite everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

After enjoying a big batch, I let the soup cool completely, then transfer it to airtight containers and keep it in the fridge. It stays fresh for about 5-6 days, making it perfect for easy lunches or quick dinners during the week.

Freezing

I freeze extra portions in soup-safe containers or freezer bags, letting it thaw overnight in the fridge when I’m ready to enjoy it again. The soup holds up beautifully for up to 4 months—the turmeric flavor even deepens with time!

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally until hot. This method keeps the soup creamy and prevents the coconut milk from separating. Alternatively, zapping it in the microwave in short bursts works if you’re in a hurry.

FAQs

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

    Absolutely! While thighs stay a little juicier and tender, chicken breasts work wonderfully too—just watch them closely so they don’t overcook and dry out. You’ll still get great flavor and texture either way.

  2. Is the coconut milk necessary for this soup?

    Coconut milk adds a lovely creaminess and balances the spices nicely, but if you prefer, you can substitute with a dairy-free creamer of your choice or omit it altogether for a lighter broth-based soup.

  3. Can I make this soup in a slow cooker?

    Yes! Start by sautéing the veggies and spices on the stove, then transfer everything into your slow cooker with the broth, coconut milk, and chicken. Cook on low for 4-6 hours until chicken shreds easily and flavors develop beautifully.

  4. What if I don’t have poultry seasoning?

    No worries—an easy mix of dried thyme, sage, rosemary, and marjoram substitutes perfectly. These herbs complement the turmeric wonderfully and create that cozy, comforting flavor.

Final Thoughts

This Anti-Inflammatory Turmeric Chicken Soup Recipe has been a comforting constant in my kitchen through chilly evenings and moments when I want something healing yet indulgent. It’s easy enough to whip up on busy days but flavorful enough to savor slowly. If you want a soup that feels like a warm hug packed with nutrients and tastes amazing every single time, I warmly recommend you try this out. Trust me—you’ll love having it in your recipe arsenal as much as I do!

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Anti-Inflammatory Turmeric Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 7 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with vibrant vegetables, tender chicken, and flavorful turmeric-infused broth. Perfect for warming up on a chilly day while supporting your health with anti-inflammatory ingredients.

Ingredients

Vegetables and Aromatics

  • 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
  • 3 cloves garlic, chopped

Spices and Seasonings

  • 1 teaspoon kosher salt (plus 1 teaspoon kosher salt, or to taste)
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper

Liquids

  • 1/4 cup olive oil
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk

Protein and Add-ins

  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 10 ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley

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, then sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 16 minutes.
  2. Add aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for 3 minutes, stirring frequently, until the spices and garlic become fragrant.
  3. Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, then add the raw chicken pieces to the pot. Scrape up any stuck bits from the bottom, bring the mixture to a bare simmer, partially cover, and cook on low heat until the chicken is cooked through and the vegetables are tender, about 20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
  4. Shred chicken and add remaining soup ingredients: Remove the lid, take out the chicken onto a cutting board, and let it cool slightly. Shred or cut into bite-sized pieces, then return the chicken to the pot. Add frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer and cook for 5 minutes, until peas are bright green and tender.
  5. Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve garnished with extra parsley if desired and enjoy warm.

Notes

  • To reheat: Warm the soup gently in the microwave or on the stovetop over low heat to prevent curdling of the coconut milk.
  • To store in the refrigerator: Cool the soup completely and transfer to an airtight container. It will keep for up to 5-6 days.
  • To freeze: After cooling, place soup in an airtight container and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
  • Use chicken thighs for juicier, more flavorful soup, or breasts for a leaner option.
  • Substitute poultry seasoning with a mix of thyme, sage, marjoram, and rosemary if unavailable.
  • Fresh parsley can be swapped with cilantro for a different herby note.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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