Anti-Inflammatory Turmeric Chicken Soup Recipe
This Anti-Inflammatory Turmeric Chicken Soup is a comforting, nutrient-rich meal featuring tender chicken simmered in a fragrant broth enhanced with turmeric, garlic, and seasonal vegetables. The addition of coconut milk adds creaminess without dairy, making it soothing and perfect for reducing inflammation while delivering bold flavors and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
Spices and Seasonings
- 1 teaspoon kosher salt (plus 1 teaspoon and extra to taste)
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 1/2 teaspoon black pepper
Liquids and Oils
- 1/4 cup olive oil
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut into 3–4 equal pieces)
Instructions
- Cook onions, leeks, carrots, and celery: 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 leeks are soft and starting to caramelize, approximately 14-16 minutes.
- Add aromatics: Stir in the chopped garlic, turmeric powder, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic become fragrant.
- Add broth, coconut milk, and chicken: Pour in the chicken broth and coconut milk, scraping the pot to loosen any bits stuck to the bottom. Add the raw chicken pieces, ensuring they are submerged beneath the broth. Partially cover the pot and bring to a bare simmer. Cook gently on low heat until the chicken is cooked through and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent splitting the coconut milk.
- Shred chicken and add remaining ingredients: Remove the lid, take the chicken out onto a cutting board to cool slightly. Shred or chop the chicken into bite-sized pieces using two forks. Return the chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes, until peas are bright green and tender.
- Season and serve: Taste and adjust seasoning with additional salt and black pepper as needed. Serve warm, optionally garnished with extra fresh parsley. Enjoy your comforting anti-inflammatory turmeric chicken soup!
Notes
- Using chicken thighs provides more flavor and tenderness but breasts can be used as well; just cut into smaller pieces for even cooking.
- Maintaining a gentle simmer is crucial to prevent coconut milk separation and preserve creamy texture.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For added anti-inflammatory benefits, fresh turmeric root can be minced and used instead of powdered turmeric.
- This soup is great for meal prep and keeps well refrigerated for up to 4 days or frozen for up to 2 months.
Keywords: turmeric chicken soup, anti-inflammatory soup, healthy chicken soup, coconut milk soup, gluten free soup, easy chicken soup, comforting soup
