This Nourishing Anti Inflammatory Turmeric Chicken Soup Recipe Feels Like Self-Care in a Bowl

I made this Anti Inflammatory Turmeric Chicken Soup Recipe on a day when I really needed something warm and nourishing. As it simmered on my stove, the golden color from the turmeric made it look so comforting.

You can also enjoy similar flavors with Blueberry Brie Jalapeno Poppers Recipe for a fun appetizer alongside your meal. When I tasted it, I loved how the creamy broth, tender chicken, and soft vegetables blended perfectly. It felt wholesome but still rich and satisfying.

For a savory snack to accompany your soup, Pickled Eggs, Sausage and Onions Recipe works beautifully. Now, whenever I want something cozy that also feels healthy, this soup is my first choice.

Ingredients

Here’s everything you need to make this nourishing turmeric chicken soup, along with helpful tips to get the best flavor and texture.

• 1/4 cup olive oil — Helps sauté vegetables and allows spices like turmeric to bloom properly.
• 1 medium onion, diced — Adds natural sweetness and builds a strong flavor base.
• 1 large leek (white and light green parts only), thinly sliced — Gives mild onion-like flavor; avoid the tough dark green parts.
• 3 large carrots, thinly sliced — Adds color, texture, and gentle sweetness.
• 3 celery stalks, thinly sliced — Brings classic soup depth and balance.
• 1 teaspoon kosher salt — Enhances the vegetables while they sauté.
• 3 cloves garlic, chopped — Fresh garlic gives stronger, richer flavor than pre-minced versions.
• 1 teaspoon turmeric powder — The key anti-inflammatory spice that gives warmth and golden color.
• 1 teaspoon poultry seasoning — Adds savory herb notes that complement chicken beautifully.
• 6 cups chicken broth (low sodium preferred) — Forms the base of the soup while allowing seasoning control.
• 1 can (13.5 oz) full-fat coconut milk — Adds creamy texture without dairy; shake well before opening.
• 1 1/4 pounds boneless skinless chicken thighs or breasts — Thighs stay juicier, breasts are leaner; both work well.
• 1 (10 oz) bag frozen peas — Adds sweetness and texture at the end; no need to thaw.
• 1/4 cup fresh parsley, chopped — Brightens the soup before serving.
• 1/2 teaspoon black pepper — Adds mild warmth and balances flavors.
• Extra salt to taste — Adjust at the end for perfect seasoning.

Note: This recipe makes approximately 6–7 generous servings.

Variations

This soup is flexible and easy to adapt.

• Dairy-free — Already dairy-free thanks to coconut milk.
• Gluten-free — Naturally gluten-free; just double-check your broth label.
• Add greens — Stir in fresh spinach or kale during the last few minutes of cooking.
• Extra protein — Add white beans for more heartiness.
• Spice boost — Add a pinch of cayenne or grated fresh ginger for extra warmth.

Cooking Time

Here’s how long this comforting soup takes to prepare:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Equipment You Need

• Large soup pot — For even cooking and enough space for ingredients.
• Sharp chef’s knife — For slicing vegetables evenly.
• Cutting board — Keeps prep organized and safe.
• Wooden spoon — For sautéing and stirring gently.
• Measuring cups and spoons — For accurate spice balance.
• Ladle — For serving soup neatly into bowls.

How to Make Anti Inflammatory Turmeric Chicken Soup

This soup comes together in simple stages. Follow each step carefully for the best results.

Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, celery, and salt. Cook for about 14–16 minutes, stirring occasionally, until the vegetables soften and the leeks begin to lightly caramelize.

Add Garlic and Spices

Stir in chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes, stirring frequently so the spices bloom in the oil. This step releases their full aroma and deepens the flavor of the broth.

Add Broth, Coconut Milk, and Chicken

Pour in chicken broth and coconut milk, stirring gently to combine. Add the raw chicken pieces directly into the liquid. Bring to a gentle simmer, partially cover, and cook for 15–20 minutes until the chicken is fully cooked and tender.

Shred the Chicken

Remove the chicken from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup and stir well.

Add Peas and Finish

Add frozen peas and let them cook for about 5 minutes until tender and bright green. Stir in fresh parsley and black pepper. Taste and adjust salt as needed before serving.

Additional Tips for Making this Recipe Better

After making this recipe multiple times, here are some personal tips that really improve it:

• I let the vegetables cook slowly at the beginning — this builds a much deeper flavor.
• I prefer chicken thighs because they stay moist and tender.
• I always bloom the turmeric in oil instead of adding it directly to liquid.
• If I want thicker broth, I mash a few carrots directly in the pot.
• I let the soup rest for 5–10 minutes before serving so the flavors settle beautifully.

How to Serve Anti Inflammatory Turmeric Chicken Soup

Serve this soup warm in deep bowls to highlight its beautiful golden color. Sprinkle extra fresh parsley on top for brightness. A squeeze of fresh lemon juice just before eating adds a refreshing contrast. Pair it with crusty bread, gluten-free toast, or a light green salad for a complete meal.

Nutritional Information

Here’s a general overview per serving:

• Calories: Moderate and satisfying for a full meal
• Protein: High, thanks to lean chicken
• Carbohydrates: Balanced, mainly from vegetables and peas
• Fat: Healthy fats from olive oil and coconut milk

Exact values may vary depending on ingredient brands and portion sizes.

Make Ahead and Storage

This soup stores extremely well and is perfect for meal prep.

Refrigerating

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5–6 days. The flavor actually deepens over time.

Freezing

Let the soup cool fully, then divide into freezer-safe containers. Freeze for up to 4 months. Leave a little space at the top of the container for expansion.

Reheating

Reheat gently on the stovetop over medium-low heat. Stir occasionally and add a splash of broth if the soup has thickened too much during storage.

Why You’ll Love This Recipe?

Here are a few reasons this turmeric chicken soup is worth making:

• It’s packed with anti-inflammatory ingredients like turmeric and garlic.
• It’s creamy and comforting without using dairy.
• It’s a one-pot meal, making cleanup easy.
• It’s naturally gluten-free and adaptable to different diets.
• It tastes even better the next day, making it perfect for leftovers.

This Anti Inflammatory Turmeric Chicken Soup is nourishing, flavorful, and incredibly comforting. Whether you’re cooking for your family or preparing meals for the week, this recipe delivers warmth, nutrition, and satisfying flavor in every bowl.

Ben Carraoli

Anti Inflammatory Turmeric Chicken Soup Recipe

I made this Anti Inflammatory Turmeric Chicken Soup on a day when I really needed something warm and nourishing. As it simmered on my stove, the golden color from the turmeric made it look so comforting. When I tasted it, I loved how the creamy broth, tender chicken, and soft vegetables blended perfectly.

Print Recipe Pin Recipe

Total Time 1 hour hr

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1/4 cup olive oil — Helps sauté vegetables and allows spices like turmeric to bloom properly.
• 1 medium onion diced — Adds natural sweetness and builds a strong flavor base.
• 1 large leek white and light green parts only, thinly sliced — Gives mild onion-like flavor; avoid the tough dark green parts.
• 3 large carrots thinly sliced — Adds color, texture, and gentle sweetness.
• 3 celery stalks thinly sliced — Brings classic soup depth and balance.
• 1 teaspoon kosher salt — Enhances the vegetables while they sauté.
• 3 cloves garlic chopped — Fresh garlic gives stronger, richer flavor than pre-minced versions.
• 1 teaspoon turmeric powder — The key anti-inflammatory spice that gives warmth and golden color.
• 1 teaspoon poultry seasoning — Adds savory herb notes that complement chicken beautifully.
• 6 cups chicken broth low sodium preferred — Forms the base of the soup while allowing seasoning control.
• 1 can 13.5 oz full-fat coconut milk — Adds creamy texture without dairy; shake well before opening.
• 1 1/4 pounds boneless skinless chicken thighs or breasts — Thighs stay juicier breasts are leaner; both work well.
• 1 10 oz bag frozen peas — Adds sweetness and texture at the end; no need to thaw.
• 1/4 cup fresh parsley chopped — Brightens the soup before serving.
• 1/2 teaspoon black pepper — Adds mild warmth and balances flavors.
• Extra salt to taste — Adjust at the end for perfect seasoning.

Method

 

1. Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, celery, and salt. Cook for about 14–16 minutes, stirring occasionally, until the vegetables soften and the leeks begin to lightly caramelize.
2. Stir in chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes, stirring frequently so the spices bloom in the oil. This step releases their full aroma and deepens the flavor of the broth.
3. Pour in chicken broth and coconut milk, stirring gently to combine. Add the raw chicken pieces directly into the liquid. Bring to a gentle simmer, partially cover, and cook for 15–20 minutes until the chicken is fully cooked and tender.
4. Remove the chicken from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup
5. Add frozen peas and let them cook for about 5 minutes until tender and bright green. Stir in fresh parsley and black pepper. Taste and adjust salt as needed before serving.

Notes

• I let the vegetables cook slowly at the beginning — this builds a much deeper flavor.
• I prefer chicken thighs because they stay moist and tender.
• I always bloom the turmeric in oil instead of adding it directly to liquid.
• If I want thicker broth, I mash a few carrots directly in the pot.
• I let the soup rest for 5–10 minutes before serving so the flavors settle beautifully.