Hi everyone! If you’re looking for a comforting, nutrient-packed soup that also helps fight inflammation, this Anti-Inflammatory Turmeric Chicken Soup is exactly what you need. Not only does it feature tender chicken and fresh vegetables, but it’s also infused with turmeric—a powerful anti-inflammatory spice. With a base of coconut milk and chicken broth, this soup is creamy, nourishing, and perfect for those days when you need a little extra TLC.

The best part? It’s simple to make, and the ingredients work together to create a hearty, flavorful soup with health-boosting benefits. Let’s get into the recipe!

Why You’ll Love This Anti-Inflammatory Turmeric Chicken Soup :

This Anti-Inflammatory Turmeric Chicken Soup is not only delicious but also packed with immune-boosting ingredients. The turmeric brings warmth and anti-inflammatory properties, while the coconut milk adds a rich creaminess without being heavy. Plus, the combination of fresh vegetables and tender chicken makes this soup both hearty and light.

It’s the perfect recipe for when you want something nourishing and comforting, but still wholesome and health-focused. You’ll love how easy it is to prepare, and how it can be adapted with your favorite veggies or protein options.

Ingredients for Anti-Inflammatory Turmeric Chicken Soup :

Here’s what you’ll need to make this healing and delicious Anti-Inflammatory Turmeric Chicken Soup:

• 1/4 cup olive oil: For sautéing the vegetables and adding healthy fats.
• 1 medium onion, diced: Adds sweetness and depth to the soup.
• 1 large leek, white and light green parts only, halved lengthwise and thinly sliced: Leeks add a mild onion flavor and extra nutrition.
• 3 large carrots, thinly sliced: These add natural sweetness and color.
• 3 stalks celery, thinly sliced: For flavor and crunch.
• 1 teaspoon kosher salt: To season the vegetables and enhance the flavors.
• 3 cloves garlic, chopped: Garlic is known for its immune-boosting properties and adds great flavor.
• 1 teaspoon turmeric: A key anti-inflammatory ingredient with a warm, earthy flavor.
• 1 teaspoon poultry seasoning: Adds savory depth and pairs well with the chicken.
• 6 cups chicken broth: Provides the base of the soup and adds richness.
• 1 (13.5 oz) can coconut milk: For creaminess without the need for dairy.
• 1 1/4 pounds boneless, skinless chicken thighs or breasts: Thighs add more flavor, but breasts work great for a leaner option.
• 1 (10 oz) bag frozen peas (optional): Adds a pop of sweetness and color.
• 1/4 cup chopped fresh parsley: For a fresh, herbal finish.
• 1 teaspoon kosher salt, or to taste: Adjust seasoning as needed.
• 1/2 teaspoon black pepper: For a bit of heat and seasoning.

How to Make Anti-Inflammatory Turmeric Chicken Soup :

Follow these steps to create your own healing Anti-Inflammatory Turmeric Chicken Soup:

1. Sauté the Vegetables

In a large soup pot, heat 1/4 cup olive oil over medium heat. Add the diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, for 14-16 minutes, until the vegetables are soft and the leeks are starting to caramelize. This will create a flavorful base for the soup.

Tip: Don’t rush this step! Allowing the vegetables to soften and caramelize slightly will enhance the overall flavor of the soup.

2. Add Aromatics

Once the vegetables are soft and fragrant, add the chopped garlic, 1 teaspoon turmeric, and 1 teaspoon poultry seasoning. Stir constantly for another 2-3 minutes to toast the spices and release their aromas.

3. Add Broth, Coconut Milk, and Chicken

Pour in the 6 cups of chicken broth and 1 (13.5 oz) can of coconut milk. Stir to combine and scrape up any stuck-on bits from the bottom of the pot.

Next, add the boneless, skinless chicken thighs or breasts, making sure they’re submerged beneath the broth. Bring the soup to a gentle simmer, then partially cover the pot. Cook on low heat for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Tip: Be careful not to boil the soup too vigorously, as this can cause the coconut milk to split. A gentle simmer is key for a creamy broth.

4. Shred the Chicken and Add Peas

Once the chicken is cooked through, remove it from the pot and place it on a cutting board. Let it cool slightly, then shred it with two forks or chop it into bite-sized pieces. Return the shredded chicken to the pot.

If you’re using frozen peas, add them now along with the 1/4 cup chopped fresh parsley. Simmer for another 5 minutes, just until the peas are heated through and the parsley is wilted.

5. Season and Serve

Taste the soup and season with additional kosher salt and black pepper as needed. Ladle the soup into bowls and garnish with extra fresh parsley if desired. Serve hot and enjoy the comforting, anti-inflammatory benefits!

Tips for Making the Best Turmeric Chicken Soup :

• Don’t Rush the Veggies: Taking the time to properly sauté the onions, leeks, and carrots brings out their natural sweetness and deepens the flavor of the soup.
• Coconut Milk: Use full-fat coconut milk for the creamiest result. If you prefer a lighter soup, you can use lite coconut milk, but the soup won’t be as rich.
• Protein Swap: Feel free to swap the chicken thighs or breasts with turkey or even tofu for a vegetarian option.
• Turmeric Tip: For the best anti-inflammatory benefits, pair turmeric with black pepper, which helps with the absorption of curcumin, the active compound in turmeric.

What to Serve with Anti-Inflammatory Turmeric Chicken Soup :

This Anti-Inflammatory Turmeric Chicken Soup is a satisfying meal on its own, but here are a few ideas to complement it:

• Crusty Bread: A warm, crusty loaf of bread is perfect for soaking up the flavorful broth.
• Side Salad: A fresh green salad with a light vinaigrette provides a crisp contrast to the creamy soup.
• Rice or Quinoa: For a heartier meal, serve the soup over cooked rice or quinoa for extra fiber and nutrients.
• Roasted Vegetables: Roasted veggies like sweet potatoes or Brussels sprouts add an extra serving of healthy vegetables to your meal.

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Yield: 4-6 servings

Anti-Inflammatory Turmeric Chicken Soup

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This Anti-Inflammatory Turmeric Chicken Soup is a delicious and healthy way to incorporate the benefits of turmeric into your diet. Whether you're feeling under the weather or just want a nourishing bowl of soup, this recipe is a great option to warm and heal from the inside out! Enjoy!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek, halved lengthwise and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 3 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning
• 6 cups chicken broth
• 1 (13.5 oz) can coconut milk
• 1 1/4 pounds boneless, skinless chicken thighs or breasts
• 1 (10 oz) bag frozen peas (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper

Instructions

Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally, for 14-16 minutes until soft.

Add aromatics: Stir in garlic, turmeric, and poultry seasoning. Cook for another 2-3 minutes until fragrant.

Add broth, coconut milk, and chicken: Pour in broth, coconut milk, and add the chicken. Bring to a simmer, cover, and cook on low for 15-20 minutes until the chicken is cooked through.

Shred the chicken: Remove the chicken, shred or chop it, and return it to the pot. Add peas and parsley. Simmer for another 5 minutes until the peas are soft.

Season and serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley.

Notes

Nutrition Information (per serving):

• Calories: 390
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 1050mg
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 5g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients used.

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