Introduction

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish perfect for soothing your body and soul. Packed with fresh vegetables, warming spices, and creamy coconut milk, it delivers both flavor and health benefits in every spoonful.

A white bowl filled with a colorful chicken soup. The soup has a yellow broth with some oil droplets on the surface. Inside, there are shredded pieces of light brown chicken, bright orange carrot slices, and fresh green peas scattered around. Small bits of green herbs float on top, adding texture and color. A silver spoon is partly dipped into the soup, scooping some of the ingredients, held by a woman’s hand with light-colored nails. The bowl sits on a white marbled surface. 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 beginning to caramelize, about 14–16 minutes.
Step 2: Add chopped garlic, powdered turmeric, and poultry seasoning. Continue to sauté for 2–3 minutes, stirring frequently, until the garlic and spices are fragrant.
Step 3: Pour in chicken broth and coconut milk. Add the raw chicken pieces, making sure they are submerged beneath the broth. Scrape up any browned bits from the pot. Partially cover and bring to a bare simmer over low heat. Cook gently until the chicken is cooked through and vegetables are tender, about 15–20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.
Step 4: Remove the lid and transfer the chicken to a cutting board. Let it cool slightly, then shred or chop into bite-sized pieces with forks or a knife. Return the chicken to the pot along with the frozen peas if using, and chopped fresh parsley. Bring back to a gentle simmer and cook for about 5 minutes, until peas are tender and bright green.
Step 5: Taste and adjust seasoning with additional salt and pepper as needed. Serve warm, garnished with extra parsley if desired. Enjoy!

Tips & Variations

For quicker cooking, use boneless skinless chicken breasts cut into smaller pieces to ensure even cooking.
You can swap frozen peas with fresh green beans or spinach for some variety.
Adding a squeeze of fresh lemon juice just before serving brightens the flavors.
If you prefer a thicker soup, blend a portion of the soup and stir it back in before adding the chicken.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This soup also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with chicken soup, showing three main layers: a clear yellow broth as the base with small oil droplets and herbs, shredded white chicken pieces scattered across, bright orange carrot slices evenly placed, and green peas dotting the surface. Small bits of celery and chopped greens add texture and color. A silver spoon with a detailed handle rests inside the bowl on the right side. The bowl sits on a white marbled surface with parsley leaves nearby for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this soup?

Yes, you can use either boneless skinless thighs or breasts. Thighs offer more flavor and remain tender, while breasts cook faster. Just adjust cooking time accordingly and cut larger pieces smaller for even cooking.

Is turmeric safe to consume every day?

Turmeric is generally safe for most people when consumed in typical food amounts and offers anti-inflammatory benefits. However, if you have specific health conditions or take medications, consult your doctor before using turmeric supplements or large quantities regularly.