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Anti Inflammatory Turmeric Chicken Soup Recipe
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.
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Total Time 1 hour
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.