This anti inflammatory turmeric chicken soup is the kind of recipe you turn to when you want something deeply nourishing and comforting. Made with chicken, leeks, carrots, celery, coconut milk, and turmeric, it delivers rich flavor while staying gentle and soothing. Everything cooks together in one pot, making it perfect for meal prep, family dinners, or anytime you need a warm, healing bowl of soup.
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | ¼ cup |
| Onion, diced | 1 medium |
| Leek, sliced | 1 large |
| Carrots, sliced | 3 large |
| Celery stalks, sliced | 3 |
| Kosher salt | 1 teaspoon |
| Garlic, chopped | 3 cloves |
| Ground turmeric | 1 teaspoon |
| Poultry seasoning | 1 teaspoon |
| Chicken broth | 6 cups |
| Coconut milk | 1 (13.5 oz) can |
| Boneless skinless chicken thighs or breasts | 1¼ lb |
| Frozen peas | 10 oz (optional) |
| Fresh parsley, chopped | ¼ cup |
| Additional salt | To taste |
| Black pepper | ½ teaspoon |
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Anti inflammatory turmeric chicken soup made with coconut milk, vegetables, and warming spices. Nourishing and comforting.
Ingredients
1/4 cup olive oil
1 onion
1 leek
3 carrots
3 celery stalks
1 tsp salt
3 garlic cloves
1 tsp turmeric
1 tsp poultry seasoning
6 cups chicken broth
1 can coconut milk
1 1/4 lb chicken
10 oz peas (optional)
1/4 cup parsley
Salt and pepper
Instructions
1. Cook vegetables in olive oil.
2. Add garlic and spices.
3. Add broth, coconut milk, and chicken.
4. Simmer gently until chicken is cooked.
5. Shred chicken, return to pot, and season.
Notes
Avoid boiling to prevent coconut milk from separating.
Great for meal prep.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Step-by-Step Instructions and Helpful Tips
Step 1
Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, carrots, celery, and 1 teaspoon of kosher salt. Cook for 14 to 16 minutes, stirring occasionally, until the vegetables are soft and lightly caramelized.
Helpful tip: Slow cooking the vegetables builds deep flavor without needing extra seasoning.
Step 2
Add the garlic, turmeric, and poultry seasoning. Cook for 2 to 3 minutes, stirring frequently, until fragrant.
Helpful tip: Keep the heat moderate so the garlic doesn’t burn.
Step 3
Pour in the chicken broth and coconut milk, then add the raw chicken. Bring the soup to a gentle simmer, making sure the chicken is submerged. Partially cover and simmer on low for 15 to 20 minutes until the chicken is cooked through and vegetables are tender.
Helpful tip: Avoid boiling to keep the coconut milk smooth.
Step 4
Remove the chicken and shred or cut into bite-sized pieces. Return the chicken to the pot along with frozen peas and fresh parsley. Simmer gently for 5 minutes until peas are bright green and heated through.
Helpful tip: Add peas at the end so they stay vibrant.
Step 5
Season with additional salt and black pepper to taste. Serve hot, garnished with extra parsley if desired.
Conclusion
This Anti Inflammatory Turmeric Chicken Soup is soothing, flavorful, and easy to make in one pot. Packed with vegetables, protein, and warming spices, it’s a comforting recipe you’ll want to keep on hand whenever you need a nourishing meal.
Frequently Asked Questions
Is this soup dairy-free?
Yes, it’s made with coconut milk instead of cream.
Can I use chicken breasts instead of thighs?
Yes, just cut them into smaller pieces for even cooking.
Does this soup freeze well?
Yes, it freezes beautifully for up to 3 months.
Can I make it without peas?
Absolutely, the soup is delicious with or without them.