Anti Inflammatory Turmeric Chicken Soup
I first made this anti-inflammatory turmeric chicken soup on a rainy afternoon when I wanted something cozy that felt intentional — not just comfort food but quietly nourishing. It’s a creamy, savory broth brightened with turmeric and parsley, filled with tender chicken and soft vegetables. This soup works for healing-season meals, weeknight dinners, or when you want something gentle for a sore throat. If you like brothy chicken meals, you might also enjoy a richer slow-cooker take like this crockpot chicken and gravy for another hands-off option.
Why you’ll love this dish
This soup balances anti-inflammatory ingredients (turmeric and coconut milk) with classic, family-friendly flavors. It’s fast: from sauté to simmer it comes together in under an hour, and it’s flexible — swap thighs for breasts, add extra veggies, or make it dairy-free (it already is). The coconut milk gives silkiness without cream, and the long sauté of leeks and onions builds a deep, sweet base that makes the whole pot taste richer than the ingredient list implies.
"Warm, golden broth that tastes like it heals you — bright turmeric, soft chicken, and just enough coconut cream to feel indulgent but healthy."
If you want a lighter chicken-and-rice-style comfort, this same profile pairs well with recipes like this chicken and rice soup.
How this recipe comes together
Before you dive into the ingredients, here’s the game plan so you know what to expect:
- Sauté aromatics (onion, leeks, carrots, celery) slowly until sweet and partially caramelized — this is where most flavor develops.
- Add garlic, turmeric and seasoning and cook briefly so the spices bloom.
- Pour in chicken broth and coconut milk, add raw chicken, and gently simmer until the chicken is cooked and vegetables are tender.
- Remove, shred or dice the chicken, return it to the pot with peas and parsley, and finish with salt and pepper adjustments.
This flow keeps things simple: one pot, short active time, and a reliable finish that prevents curdling of the coconut milk.
Gather these items
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green only), halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt (for sautéing)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 (13.5 oz) can coconut milk (full-fat adds richness)
- 1 1/4 pounds boneless skinless chicken thighs or breasts (cut breasts into 3–4 pieces each for even cooking)
- 1 (10 oz) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 additional teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Ingredient notes and substitutions:
- Use bone-in chicken if you want extra depth; increase simmer time to 25–30 minutes and remove bones before shredding.
- For a lower-fat version, use light coconut milk but expect a thinner mouthfeel.
- A pinch of freshly ground black pepper helps turmeric’s curcumin absorb better — a small bioavailability tip to keep in mind.
How to prepare it
- Heat 1/4 cup olive oil over medium heat in a large soup pot.
- Add the diced onion, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks soften and start to caramelize, 14–16 minutes.
- Stir in the chopped garlic, 1 teaspoon turmeric, and 1 teaspoon poultry seasoning. Cook 2–3 minutes, stirring frequently, until fragrant.
- Pour in 6 cups chicken broth and the can of coconut milk. Scrape up any browned bits from the bottom of the pot.
- Add the raw chicken pieces, pressing them beneath the liquid so they’re mostly submerged. Partially cover and bring to a bare simmer.
- Simmer gently on low until the chicken is cooked through and the vegetables are tender, about 15–20 minutes. Avoid a rolling boil to keep the coconut milk from splitting.
- Remove the lid, transfer the chicken to a cutting board, and let it cool slightly. Cut into bite-sized pieces or shred with two forks.
- Return the chicken to the pot along with the frozen peas (if using) and 1/4 cup chopped parsley. Bring back to a slow simmer and cook about 5 minutes, until peas are bright and tender.
- Taste and season with the remaining 1 teaspoon kosher salt (or to preference) and 1/2 teaspoon black pepper. Serve garnished with extra parsley if you like.
For a different spin on timing and texture, check how other chicken soups layer their broth and additions in this chicken dumpling recipe.
Best ways to enjoy it
- Serve it in deep bowls with a scattering of extra parsley and a lemon wedge on the side for brightness.
- Pair with crusty bread, warm naan, or a simple grilled cheese to soak up the golden broth.
- For a heartier meal, ladle the soup over steamed rice or add cooked rice to bowls — the rice absorbs the turmeric-scented broth beautifully. If you want an alternate rice-forward comfort, see this chicken and rice soup for inspiration.
- Top with a drizzle of chili oil or a spoonful of plain yogurt for contrast, depending on whether you want heat or creaminess.
Storage and reheating tips
- To store: Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days.
- To freeze: Place cooled soup in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Leave some headspace for expansion.
- To reheat: Thaw overnight in the fridge, then warm gently on the stove over medium-low heat until steaming and reaching 165°F (74°C). If the broth looks separated after freezing, whisk vigorously while reheating — gentle heat and stirring will usually bring it back together.
- Food safety: Always reheat only the portion you plan to eat and avoid repeated reheating cycles.
Pro chef tips
- Sauté low and slow: Browning the leeks and onion slowly concentrates sweetness and builds a richer base than throwing everything in together.
- Prevent coconut milk splitting: Keep the simmer gentle. Once the coconut milk is added, avoid a vigorous boil.
- Boost turmeric benefits: Serve with a squeeze of lemon and a pinch more black pepper to increase curcumin absorption.
- Even cooking for breasts: Cut larger breasts into 3–4 pieces so they finish at the same time as thighs.
- Make it hands-off: Use bone-in thighs for deeper flavor; remove bones after simmering and shred the meat.
Recipe variations
- Vegetarian: Replace chicken with firm cubed tofu or canned chickpeas and swap chicken broth for vegetable broth. Add a splash of soy sauce or miso for umami.
- Spicy turmeric soup: Add 1/4–1/2 teaspoon cayenne or a diced jalapeño when sautéing the aromatics.
- Grain bowl style: Stir in cooked farro, barley, or brown rice at the end for a hearty grain-forward bowl.
- Creamier finish: Stir in a tablespoon of ghee or butter at the end for extra silk without changing flavor significantly.
- Herb-forward: Swap parsley for cilantro or add a handful of chopped dill for a fresher finish.
Your questions answered
Q: How long does this soup take from start to finish?
A: Active hands-on time is about 20–25 minutes (sautéing and assembly). Simmering the chicken and vegetables takes another 15–20 minutes, so plan roughly 40–50 minutes total.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Cut breasts into 3–4 even pieces so they cook quickly and uniformly. Breasts can dry if overcooked, so check for doneness at around 12–15 minutes of simmering.
Q: Will the coconut milk curdle when reheating or freezing?
A: It can separate if boiled vigorously or cooled and reheated repeatedly. Reheat gently and stir; a brief whisk will usually re-emulsify the broth. Use fresh coconut milk for the best texture.
Q: Is this soup gluten-free and dairy-free?
A: As written, it’s dairy-free and naturally gluten-free if you use gluten-free broth or seasoning. Check packaged seasonings for hidden gluten.
Q: Can I meal-prep this for lunches?
A: Yes — portion into single-serving airtight containers, refrigerate up to 4 days, or freeze up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Anti Inflammatory Turmeric Chicken Soup is an easy, nourishing weeknight winner that leans on slow-sautéed aromatics, turmeric’s warmth, and coconut milk’s creaminess for comfort with purpose. If you want to compare versions or learn the recipe origin, see Anti Inflammatory Turmeric Chicken Soup – Nyssa’s Kitchen and Anti-Inflammatory Turmeric Chicken Soup | Get Inspired Everyday!. Enjoy a warm bowl and tweak it to your taste.
Turmeric Chicken Soup
Ingredients
For the soup base
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green only), halved and sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt (for sautéing)
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk (full-fat) adds richness
For the chicken and finishing
- 1 1/4 pounds boneless skinless chicken thighs or breasts cut breasts into 3–4 pieces for even cooking
- 1 bag (10 oz) frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
Preparation
- Heat olive oil over medium heat in a large soup pot.
- Add the diced onion, sliced leeks, carrots, celery, and kosher salt. Sauté until the leeks soften and start to caramelize, about 14–16 minutes.
- Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant.
- Pour in the chicken broth and coconut milk, scraping up any browned bits from the pot.
- Add raw chicken pieces, pressing them beneath the liquid. Partially cover and bring to a bare simmer.
- Simmer gently until the chicken is cooked and vegetables are tender, about 15–20 minutes.
- Remove chicken from the pot, let cool, then cut into bite-sized pieces or shred.
- Return the chicken to the pot along with frozen peas and chopped parsley. Slowly simmer for about 5 minutes until peas are bright and tender.
- Taste and adjust seasoning with additional kosher salt and black pepper before serving.
