Anti Inflammatory Turmeric Chicken Soup is the cozy, healing bowl your body craves when you’ve had “one of those days.” You know the ones—when you’re running on fumes, the kids are picky about dinner, and takeout is starting to look too easy. But here’s the thing: this golden, sunshine-hued soup comes together in one pot, fills your kitchen with a warm, comforting aroma, and genuinely feels like self-care. The turmeric adds that earthy spice and natural anti-inflammatory magic, while coconut milk brings a creamy finish that makes each spoonful downright dreamy. Whether you’re fighting off a cold, looking for a gentle detox, or just craving something hearty and good for your soul, this turmeric chicken soup has your back.
Table of Contents
What is Anti Inflammatory Turmeric Chicken Soup?
At its heart, Anti Inflammatory Turmeric Chicken Soup is your wellness hug in a bowl. Made with tender chicken, veggies like carrots, celery, and leeks, and that golden spice turmeric (hello, natural healer!), this soup packs nutrients and anti-inflammatory benefits into every bite. The addition of coconut milk adds a soft, creamy texture that’s dairy-free and delicious, making it suitable for many diets—paleo, gluten-free, and even adaptable for vegetarians. What makes it stand out from regular chicken soup is that subtle turmeric flavor and vibrant color—it’s both beautiful and beneficial. Think of it as a bowl of comfort that loves your joints, your gut, and your immune system just as much as your taste buds.
Reasons to Try Anti Inflammatory Turmeric Chicken Soup
First off, this Anti Inflammatory Turmeric Chicken Soup is the definition of easy comfort food. Everything happens in one pot—minimal mess, maximum flavor. Secondly, it’s a powerhouse of wellness: turmeric helps calm inflammation, garlic boosts immunity, and coconut milk keeps things luxuriously smooth without any dairy heaviness. But maybe the best part? The leftovers taste even better the next day, making it perfect for meal prep or busy weeknights. If you’re tired of the same chicken noodle routine, this golden twist adds the nutrition your body deserves with the cozy flavor your heart craves. And hey, if you love this, check out my Ginger Garlic Chicken Soup—it’s another delicious, healing favorite.
Ingredients Needed to Make Anti Inflammatory Turmeric Chicken Soup
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white/light green parts only), 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 chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions to Make Anti Inflammatory Turmeric Chicken Soup
Let’s dive into this step by step guide to making your Anti Inflammatory Turmeric Chicken Soup. This isn’t just a recipe—it’s a little kitchen ritual that turns simple, wholesome ingredients into a golden bowl of comfort. Whether you’re cooking for your family or meal-prepping for the week, each step below will walk you through the process clearly and confidently.
Step 1: Start with a Flavorful Base
Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the diced onions, thinly sliced leeks, carrots, and celery. Sprinkle in a teaspoon of kosher salt to draw out their natural moisture and help them soften beautifully. Stir occasionally and let the veggies cook for about 14–16 minutes. You’ll know it’s right when the leeks begin to caramelize slightly and your kitchen smells warm and earthy.
This step by step sautéing process builds the foundation of flavor, so don’t rush it. If you’ve ever made my Beef Barley Soup, you’ll recognize this trick—it’s all about coaxing out the sweetness in the vegetables to create a richer broth later.
Pro Tip: If your veggies start to stick, splash in a tablespoon of chicken broth instead of extra oil. It lifts the flavor-packed bits off the bottom of the pan (a little chef secret!).
Step 2: Add Aromatics and Spices
Once the vegetables are tender and fragrant, toss in the chopped garlic, turmeric, and poultry seasoning. Stir continuously for 2–3 minutes so the spices bloom in the heat and coat the veggies evenly.
Turmeric’s golden hue will tint the mixture a gorgeous sunshine-yellow, giving a sneak peek of the soup’s final glow. This step by step layering of aromatics ensures your broth develops depth and warmth without overpowering bitterness.
For even more aromatic inspiration, check out my Turkish Lentil Soup—another beautifully spiced dish that transforms simple ingredients into a hearty, healing meal.
Step 3: Build the Broth and Simmer Gently
Next, pour in the chicken broth and creamy coconut milk. Stir well to combine and scrape up any bits from the bottom of the pot. Add your raw chicken (thighs or breasts—your choice) and make sure it’s completely submerged in the golden liquid.
Bring the soup to a gentle simmer over low heat. Avoid boiling—this is key. A rolling boil can cause the coconut milk to separate, which might dull that silky texture we’re aiming for. Let the soup simmer partially covered for 15–20 minutes, or until the chicken is tender and cooked through.
This step by step simmering technique gives the flavors time to mingle and deepen, creating a balanced, nourishing broth. It’s the same patient simmer that makes my Slow Cooker Chicken Pot Pie Soup such a fan favorite—slow and steady always wins the flavor race.
Step 4: Shred and Return the Chicken
Once the chicken is fully cooked, use tongs to remove it from the pot and transfer it to a cutting board. Let it cool slightly so you can handle it comfortably. Then, using two forks, shred the chicken into bite-sized pieces or chop it into small chunks—whatever you prefer.
Return the chicken to the pot along with frozen peas (if using) and freshly chopped parsley. Simmer the soup for another 5 minutes to allow the peas to soften and the flavors to come together.
This step by step return of the chicken ensures every bite is juicy, flavorful, and well-coated in the golden broth.
Optional: Want a vegetarian twist? Replace the chicken with chickpeas and swap in vegetable broth. You can find more plant-based inspiration in my Crock Pot Vegetable Soup.
Step 5: Season and Serve Warm
Now comes the final and most rewarding part—seasoning to perfection. Taste your soup and adjust with more salt and freshly cracked black pepper as needed. Remember, every broth varies slightly depending on your chicken stock brand, so trust your taste buds here.
Ladle the soup into bowls and garnish with extra parsley or a squeeze of lemon juice for a pop of brightness. Serve it alongside a slice of crusty bread or over a bed of rice for a heartier meal.
As you take that first spoonful, notice how the creamy coconut milk, savory chicken, and earthy turmeric all balance out in perfect harmony. That’s the magic of cooking step by step with patience and care—it always rewards you with flavor and comfort.
If you loved this recipe, you might also enjoy my Creamy Chicken Tortellini Soup. It’s another cozy one-pot wonder perfect for chilly nights.
Step by Step Recap
- Sauté vegetables until soft and caramelized.
- Add garlic and spices for aromatic depth.
- Simmer chicken, broth, and coconut milk slowly to develop rich flavor.
- Shred and return the chicken with peas and parsley for color and heartiness.
- Taste, season, and serve with your favorite sides.
Final Cooking Note
Following this step by step guide to making Anti Inflammatory Turmeric Chicken Soup not only makes the process easier—it turns cooking into a mindful moment. Each stage has a purpose, from coaxing flavor out of vegetables to layering spices in perfect harmony. By the end, you’ll have a nourishing, golden bowl that tastes like it came straight from a wellness retreat (without ever leaving your kitchen).
For more one-pot healthy comfort recipes, don’t miss my Golden Chicken Lentil Soup—a fantastic cousin to this turmeric favorite.
What to Serve with Anti Inflammatory Turmeric Chicken Soup
This soup pairs beautifully with crusty sourdough bread, a crisp green salad, or even a simple side of jasmine rice if you want to stretch it into a heartier meal. For a cozy night in, I love serving it with roasted veggies or a side of Olive Garden Vegetable Soup for variety. If you’re feeling fancy, sprinkle toasted pumpkin seeds or a swirl of extra coconut milk on top for that café-worthy finish.
Key Tips for Making Anti Inflammatory Turmeric Chicken Soup
- Go low and slow: Avoid boiling the soup too hard—gentle simmering keeps the coconut milk from splitting.
- Add a squeeze of lemon: Just before serving, a little citrus wakes up all the flavors.
- Make it vegetarian: Swap chicken for chickpeas and use veggie broth instead.
- Freeze in portions: Perfect for quick lunches or sick days when you need something soothing.
- Boost the healing power: Add a pinch of ground ginger or a sprinkle of cayenne for an extra kick.
Storage and Reheating Tips for Anti Inflammatory Turmeric Chicken Soup
This soup keeps like a champ! Store leftovers in an airtight container in the fridge for up to 5–6 days. When reheating, use low heat on the stove or the microwave—just avoid boiling to protect that creamy texture. To freeze, let it cool completely, then portion into containers or freezer bags. It freezes beautifully for up to 4 months. Thaw overnight in the fridge before gently reheating.
FAQs
Q: Can I make this in a slow cooker?
Absolutely! Just sauté the veggies first, then toss everything into your slow cooker and cook on low for 5–6 hours.
Q: Can I use chicken breasts instead of thighs?
Yes! Breasts work perfectly—just keep an eye on cooking time so they don’t dry out.
Q: Is this soup kid-friendly?
Totally! The turmeric flavor is mild and balanced by the coconut milk’s creaminess. Even picky eaters approve.
Q: Can I add noodles or rice?
Of course! Add cooked rice or noodles at the end for extra comfort.
Final Thoughts
If you’re looking for a nourishing, flavorful, and feel-good meal, Anti Inflammatory Turmeric Chicken Soup is your answer. It’s hearty without being heavy, soothing yet bright, and so easy to make on a weeknight. From busy moms to wellness lovers, this recipe delivers all the warmth your body and soul need—no takeout required. For more cozy soups, check out my Slow Cooker Chicken Fajita Soup next—it’s another reader favorite packed with flavor.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Anti Inflammatory Turmeric Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Description
This anti inflammatory turmeric chicken soup is packed with nourishing vegetables, tender chicken, coconut milk, and healing spices. Perfect for meal prep or a cozy family dinner, this one-pot soup is dairy-free, gluten-free, and deeply satisfying.
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
- 1 (10-ounce) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
1. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14–16 minutes.
2. Add garlic, turmeric, and poultry seasoning. Continue to sauté for 2–3 minutes until the spices and garlic are fragrant.
3. Add chicken broth, coconut milk, and raw chicken. Scrape up any stuck-on bits from the bottom of the pot. Bring to a bare simmer and partially cover. Simmer on low until chicken is cooked through and vegetables are tender, about 15–20 minutes.
4. Remove chicken from the pot and place on a cutting board. Shred using two forks or chop into bite-sized pieces.
5. Return chicken to the pot along with frozen peas (if using) and chopped fresh parsley. Bring back to a low simmer and cook for another 5 minutes until peas are bright green and soft.
6. Season with salt and black pepper to taste. Serve hot, garnished with extra parsley if desired.
Notes
To reheat: Warm gently over low heat on the stovetop or microwave until hot.
To refrigerate: Cool completely and store in an airtight container in the refrigerator for up to 5–6 days.
To freeze: Cool fully, transfer to an airtight container, and freeze for up to 4 months. Thaw in the refrigerator overnight before reheating.
