Anti Inflammatory Turmeric Chicken Soup

This Anti Inflammatory Turmeric Chicken Soup is a nourishing one-pot meal packed with leeks, carrots, celery, and protein-rich chicken. It is the perfect cozy dinner for cold weather or when you need a boost of homemade wellness. This dairy-free and gluten-free soup combines the healing properties of turmeric with a creamy coconut milk base for ultimate comfort.

Why You Will Love This Recipe

There are so many reasons to keep this recipe in your regular rotation. Here is why you will love it:

• It is incredibly rich and flavorful thanks to the combination of leeks and turmeric.
• The soup is packed with nutrient-dense vegetables like carrots, celery, and peas.
• It is a wholesome, hearty meal that feels both warming and cozy.
• The recipe is naturally dairy-free, paleo-friendly, and gluten-free.
• It is a versatile one-pot meal that is perfect for meal prep or a busy family dinner.

Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large leek (white and light green parts only)
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt (plus more to taste)
• 3 cloves garlic, chopped
• 1 teaspoon dried powdered turmeric
• 1 teaspoon poultry or all-purpose seasoning
• 6 cups chicken broth
• 1 can (13.5 ounces) coconut milk
• 1 1/4 pounds boneless skinless chicken thighs or breasts
• 10 ounces frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Cook the vegetables: Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and one teaspoon of kosher salt. Sauté the mixture, stirring occasionally, for about 14-16 minutes until the leeks are soft and starting to caramelize.
2. Add aromatics: Stir in the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the spices and garlic become fragrant.
3. Simmer the soup: Pour in the chicken broth and coconut milk, then add the raw chicken to the pot. Scrape up any flavorful bits stuck to the bottom of the pot. Bring the liquid to a bare simmer, ensuring the chicken is submerged. Partially cover the pot and simmer on low for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
4. Shred the chicken: Remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Use two forks to shred the meat or cut it into bite-sized pieces. Return the chicken to the pot along with the frozen peas and fresh parsley.
5. Finish and serve: Bring the soup back to a slow simmer for about 5 minutes, just until the peas are bright green and soft. Season the soup with additional salt and pepper to taste. Serve hot, garnished with extra parsley if desired.

Expert Tips / Pro Tips

To get the best results with your Anti Inflammatory Turmeric Chicken Soup, keep these tips in mind:

First, be careful not to boil the soup too vigorously once the coconut milk has been added. A high boil can cause the coconut milk to split or curdle, so maintain a gentle, bare simmer.

If you are using chicken breasts, I recommend cutting them into 3 or 4 equal-sized pieces before adding them to the pot. This ensures they cook at an even rate and stay tender. For the juiciest results, chicken thighs are highly recommended as they stand up well to simmering.

If you find the texture of celery off-putting, try dicing it very finely. This allows you to keep the aromatic sweetness and flavor benefits without having large, stringy pieces in your bowl.

This soup is very flexible and can be adapted to suit your dietary needs or what you have in your pantry:

• Vegetarian Option: Swap the chicken broth for vegetable broth and replace the chicken with white beans or a gluten-free grain like quinoa.
• Add Grains: If you want a heartier soup, you can add cooked rice or gluten-free noodles to your bowl just before serving. Adding them directly to the pot for storage may cause them to soak up too much broth.
• Potato Addition: Diced potatoes make a wonderful addition. Add them at the same time as the spices and simmer until tender.
• Greens: Instead of peas, try adding baby spinach, kale, or broccoli florets during the final five minutes of cooking.
• Oil Swaps: You can substitute olive oil with ghee, avocado oil, or coconut oil.

Serving Suggestions

This soup is a complete meal on its own, but it also pairs beautifully with other dishes. Serve it alongside a crisp green salad or a slice of toasted gluten-free sourdough bread for dipping. For an extra boost of flavor, add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes to your bowl right before eating.

To Store: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 5-6 days.

To Freeze: This soup freezes beautifully. Place cooled soup in freezer-safe containers and store for up to 4 months. Thaw the soup in the refrigerator overnight before reheating.

To Reheat: You can reheat the soup in the microwave or in a small saucepan over low heat on the stovetop until warmed through.

Nutrition Information

FAQ

Can I put raw chicken directly into the soup to cook?

Yes, you can! Cooking raw chicken directly in the broth is one of the best ways to ensure the meat stays tender and flavorful. It also saves you from having to use an extra pan to pre-cook the meat.

What does turmeric taste like in this soup?

Turmeric has a mild, earthy, and slightly peppery flavor. In this recipe, the amount used provides a beautiful golden color and health benefits without being overpowering. It balances perfectly with the creamy coconut milk and savory poultry seasoning.

Can I make this soup without coconut milk?

Absolutely. If you prefer a clear, brothy soup, you can simply omit the coconut milk. The soup will still be delicious and packed with flavor from the vegetables and spices.

Is chicken stock or vegetable stock better?

Both work well! Chicken broth provides a deeper, meatier flavor that complements the chicken thighs, while vegetable broth offers a lighter, cleaner taste. Use whichever you have on hand or prefer.

Anti Inflammatory Turmeric Chicken Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr

Servings: 1

Ingredients Method

Ingredients

  

Ingredients

• 1/4 cup olive oil
• 1 medium onion
• 1 large leek
• 3 large carrots
• 3 stalks celery
• 1 teaspoon kosher salt
• 3 cloves garlic
• 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
• 1/4 cup fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method

 

Instructions

1. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
2. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
3. Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.
4. Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks.
5. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.
6. Season to taste with salt and pepper and serve garnished with some extra parsley if desired.