Introduction

This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing bowl packed with warming spices and wholesome ingredients. It’s perfect for soothing your body while enjoying a flavorful, hearty meal. Easy to make and full of vibrant colors, it’s a great addition to your weeknight dinner rotation.

A white bowl filled with a vibrant chicken soup featuring three main layers: the bottom layer is a clear golden broth with tiny specks of black pepper and finely chopped herbs, the middle layer contains bright orange carrot slices and green peas scattered evenly, and the top layer shows shredded pale yellow chicken pieces mixed with chopped green celery and sprinkled parsley. A shiny silver spoon with ornate handle rests inside the bowl, which sits on a white plate with brown specks, all placed on a white marbled surface. Small parsley leaves are around the bowl. 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 turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut each into 3 or 4 pieces for even cooking)
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 beginning to caramelize, about 14-16 minutes.
Step 2: Stir in chopped garlic, turmeric, and poultry seasoning. Continue sautéing for 2-3 minutes, stirring frequently, until the garlic and spices become fragrant.
Step 3: Pour in the chicken broth and coconut milk, then add the raw chicken, making sure it’s submerged. Partially cover the pot and bring the soup to a gentle simmer. Cook on low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Avoid boiling too vigorously to prevent the coconut milk from splitting.
Step 4: Remove the chicken from the pot and let it cool slightly. Shred or cut it into bite-sized pieces. Return the chicken to the soup along with frozen peas (if using) and fresh parsley. Simmer gently for another 5 minutes, until the peas are bright green and tender.
Step 5: Season the soup with additional salt and black pepper to taste. Serve hot, garnished with extra parsley if desired. Enjoy your warming, anti-inflammatory soup!

Tips & Variations

For a richer flavor, use homemade chicken broth if possible.
Substitute frozen peas with green beans or spinach for different greens.
If you prefer, use bone-in chicken pieces for extra depth; just increase cooking time slightly.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl of chicken soup, with a clear golden broth filled with vibrant layers: bright orange carrot slices, fresh green peas, light green celery pieces, and shredded pale chicken scattered throughout. The soup is lightly sprinkled with chopped green herbs and black pepper, adding texture and color. A silver spoon rests inside the white bowl, with a woman's hand holding it, slightly transferring the soup. The bowl sits on a white marbled surface, enhancing the fresh, wholesome feel of the dish. 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, boneless skinless chicken breasts work well. Cut them into smaller pieces to ensure they cook evenly and quickly without drying out.

Is this soup spicy?

No, this soup is mild and soothing. The turmeric and poultry seasoning add warmth and depth without heat, making it suitable for all tastes.