Introduction

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish perfect for any season. Packed with wholesome ingredients like turmeric, fresh vegetables, and tender chicken, it offers both health benefits and delicious flavors in every spoonful.

A white bowl sits on a white marbled surface, filled with a colorful chicken soup. The soup has shredded pale yellow chicken pieces, bright orange sliced carrots, and vibrant green peas all mixed in a light yellow broth with specks of chopped green herbs spread throughout. A silver spoon is dipped into the soup, held by a woman's hand with pale skin and neatly manicured nails. The soup looks warm and fresh with tiny bubbles and some black pepper flakes on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 dried powdered turmeric
1 teaspoon poultry or all-purpose seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken 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

Step 1: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and start to caramelize, about 14-16 minutes.
Step 2: Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently until the spices and garlic become fragrant.
Step 3: Pour in chicken broth and coconut milk, then add the raw chicken. Scrape the pot to loosen any browned bits. Ensure the chicken is submerged under the broth, partially cover the pot, and bring to a gentle simmer. Cook on low until the chicken is cooked through and the vegetables are tender, about 15-20 minutes, avoiding a vigorous boil to prevent coconut milk from splitting.
Step 4: Remove the soup lid and take the chicken out onto a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow the chicken to warm and peas to cook until bright green and soft, about 5 minutes.
Step 5: Season the soup with salt and black pepper to taste. Serve garnished with extra parsley if desired. Enjoy your nourishing turmeric chicken soup!

Tips & Variations

For quicker cooking, cut chicken breasts into smaller pieces before adding to the pot.
Use bone-in chicken thighs for richer flavor, cooking slightly longer if needed.
Swap frozen peas for fresh green beans or spinach for added greens.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Adjust turmeric amount to taste, but avoid too much to prevent bitterness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to preserve the coconut milk’s texture. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with vibrant yellow chicken soup with visible layers of shredded chicken pieces, bright orange carrot slices, and fresh green peas, all floating in a slightly oily, clear broth. The soup is sprinkled with finely chopped green herbs and black pepper, adding texture and color contrast. A silver spoon with an ornate handle rests partially submerged on the right side of the bowl. The bowl sits on a speckled white plate placed on a white marbled textured surface, with some parsley leaves and a partially visible second bowl of the same soup in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Cut them into smaller pieces to ensure even and quick cooking, as they tend to cook faster than thighs.

Will the coconut milk affect the soup’s flavor?

Coconut milk adds a creamy texture and mild sweetness that complements the spices and chicken. If you prefer, you can substitute with heavy cream or leave it out for a lighter soup, though the flavor will be less rich.