This Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish, combining tender chicken with a medley of vegetables and aromatic spices. The addition of turmeric not only imparts a vibrant golden hue but also offers anti-inflammatory benefits, making this soup both comforting and health-promoting. Whether you’re looking for a meal to boost your immune system or simply want a delicious and wholesome dish, this soup is the perfect choice.
Why You’ll Love This Recipe
- Anti-inflammatory benefits – Turmeric is known for its powerful anti-inflammatory and antioxidant properties.
- Nutrient-packed – Loaded with vegetables, lean protein, and healthy fats for a well-balanced meal.
- Comforting and flavorful – The combination of coconut milk, poultry seasoning, and fresh herbs creates a rich and satisfying broth.
- Dairy-free and gluten-free – A great option for those with dietary restrictions.
- Perfect for meal prep – Stores well in the fridge and freezer, making it easy to enjoy throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Medium onion, diced
- Large leek, halved lengthwise and thinly sliced
- Large carrots, thinly sliced
- Celery stalks, thinly sliced
- Kosher salt
- Garlic cloves, chopped
- Ground turmeric
- Poultry seasoning
- Chicken broth
- Boneless, skinless chicken thighs or breasts
- Coconut milk
- Frozen peas (optional)
- Fresh parsley, chopped
- Salt and black pepper to taste
Directions
Sauté the Vegetables
- In a large soup pot, heat the olive oil over medium heat.
- Add the diced onion, sliced leek, carrots, and celery. Sprinkle with kosher salt and sauté until the leeks soften and start to caramelize, about 10 minutes.
Add Garlic and Spices
- Stir in the chopped garlic, ground turmeric, and poultry seasoning.
- Cook for 1-2 minutes, stirring frequently, until the spices become fragrant.
Simmer with Chicken
- Pour in the chicken broth and add the boneless, skinless chicken thighs or breasts to the pot.
- Bring to a simmer over medium-high heat.
- Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Shred the Chicken
- Remove the cooked chicken from the pot and transfer it to a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
Finish the Soup
- Return the shredded chicken to the pot.
- Stir in the coconut milk and frozen peas (if using).
- Allow the soup to simmer for an additional 5 minutes to heat through.
- Stir in the chopped fresh parsley.
- Taste and adjust seasoning with salt and black pepper as needed.
Serve
- Ladle the hot soup into bowls and serve immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: Approximately 320 kcal per serving
Variations
- Vegetarian Option – Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- Spicier Version – Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Extra Greens – Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients.
- Low-Carb Option – Skip the peas and serve with cauliflower rice instead.
- Lemon-Ginger Boost – Add fresh lemon juice and grated ginger for extra immune-boosting benefits.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
FAQs
What are the health benefits of turmeric?
Turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant properties, which may help reduce inflammation and support immune health.
Can I use bone-in chicken?
Yes! Bone-in chicken thighs will add even more flavor to the broth. Just remove the bones before shredding the chicken.
What can I use instead of coconut milk?
If you prefer a non-coconut option, try heavy cream, cashew cream, or almond milk for a different texture.
Can I make this soup in a slow cooker?
Yes! Add all ingredients except the coconut milk and peas to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk and peas during the last 15 minutes.
Can I make this in an Instant Pot?
Absolutely! Sauté the vegetables using the Sauté function, then add the remaining ingredients (except coconut milk and peas). Cook on High Pressure for 15 minutes, then do a quick release. Stir in the coconut milk and peas before serving.
Can I use rotisserie chicken?
Yes! Simply skip the simmering step and stir in shredded rotisserie chicken along with the coconut milk.
What can I serve with this soup?
This soup pairs well with crusty bread, a fresh side salad, or quinoa for a complete meal.
How can I thicken the soup?
For a thicker consistency, mash some of the vegetables or add a slurry of cornstarch and water.
Can I use fresh peas instead of frozen?
Yes, fresh peas work just as well! Add them in the last few minutes of cooking.
Is this soup Whole30 compliant?
Yes, as long as you use unsweetened coconut milk and a compliant poultry seasoning.
Conclusion
Anti-Inflammatory Turmeric Chicken Soup is a flavorful, nourishing dish that’s perfect for boosting your immune system and keeping you warm. With its vibrant golden color, rich spices, and creamy coconut broth, this soup is a must-try for anyone looking for a wholesome, easy-to-make meal. Whether you enjoy it fresh, make it ahead for meal prep, or freeze it for later, this soup is sure to become a favorite in your kitchen!
Print
Anti-Inflammatory Turmeric Chicken Soup
This Anti-Inflammatory Turmeric Chicken Soup is packed with nourishing ingredients like turmeric, chicken, and fresh vegetables, making it a comforting and immune-boosting meal. With a rich, creamy coconut milk broth and warming spices, this dairy-free, gluten-free soup is perfect for meal prep or a cozy, wholesome dinner.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- ½ tsp kosher salt
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup coconut milk
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, and celery. Sprinkle with salt and sauté for about 10 minutes until softened.
- Add Garlic and Spices: Stir in garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes until fragrant.
- Simmer with Chicken: Pour in chicken broth and add chicken thighs or breasts. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
- Shred the Chicken: Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Finish the Soup: Stir in coconut milk and frozen peas (if using). Simmer for another 5 minutes.
- Season & Serve: Stir in fresh parsley and adjust seasoning with salt and black pepper. Serve hot.
Notes
- Vegetarian option: Replace chicken with chickpeas or tofu and use vegetable broth.
- Spicy variation: Add cayenne pepper or red pepper flakes for extra heat.
- Extra greens: Stir in fresh spinach or kale in the last few minutes of cooking.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Courses, Soups
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory
- Diet: Gluten Free
