Description

This Anti Inflammatory Turmeric Chicken Soup is a nutrient-packed, soothing bowl of comfort featuring turmeric-spiced chicken simmered with aromatic vegetables and creamy coconut milk. Designed to help reduce inflammation while providing a rich, hearty flavor, this vibrant soup is perfect for any season and brings warmth and wellness together effortlessly.

Ingredients

Scale

Vegetables and Aromatics

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
1/4 cup chopped fresh parsley
1 10 ounce bag frozen peas (optional)

Spices and Seasonings

1 teaspoon kosher salt (plus extra to taste)
1 teaspoon dried powdered turmeric
1 teaspoon poultry or all-purpose seasoning
1/2 teaspoon black pepper

Liquids

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 or 4 pieces)

Instructions

Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add diced onion, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and just beginning to caramelize, about 14-16 minutes.
Add aromatics: Stir in chopped garlic, turmeric powder, and poultry seasoning. Continue to sauté for 2-3 minutes, stirring frequently until the garlic and spices release their fragrant aroma.
Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk, scraping up any flavorful bits stuck to the pot. Add raw chicken pieces, ensuring they are submerged. Partially cover the pot and bring to a bare simmer over low heat. Cook gently until the chicken is fully cooked and vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from separating.
Shred chicken and add remaining soup ingredients: Remove the lid and transfer chicken to a cutting board to cool slightly. Shred or cut chicken into bite-sized pieces, then return to the pot with frozen peas (if using) and fresh parsley. Simmer gently for another 5 minutes until the peas are vibrant green and tender.
Season and serve: Taste and adjust the seasoning with additional salt and black pepper as desired. Serve hot, optionally garnished with extra fresh parsley. Enjoy this comforting and healthful soup!

Notes

Using chicken thighs offers more flavor and tenderness, but chicken breasts can also be used if cut into smaller, even pieces.
Do not boil the soup vigorously after adding coconut milk to prevent curdling or separating.
Frozen peas are optional; they add color and slight sweetness but can be omitted if preferred.
For a thicker soup, slightly reduce the chicken broth or let the soup simmer uncovered for additional time.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: turmeric chicken soup, anti inflammatory soup, healthy chicken soup, coconut milk soup, turmeric recipe, immune boosting soup, gluten free soup