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Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup

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If you’re in search of a soul-warming dish that nourishes both body and spirit, this Anti Inflammatory Turmeric Chicken Soup is the answer. This vibrant soup combines tender chicken, fresh vegetables, and aromatic spices, creating a comforting bowl perfect for chilly evenings or busy weeknights. With its rich flavors and health-boosting ingredients—especially turmeric known for its anti-inflammatory properties—this recipe becomes an instant family favorite. Plus, it’s easy to make in just one pot, ensuring minimal cleanup! Whether you’re serving it for a cozy dinner or meal prepping for the week ahead, this soup is sure to delight everyone at the table.

Ingredients

Scale
  • 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 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add diced onion, sliced leek, carrots, celery, and salt. Sauté until softened (about 14-16 minutes).
  2. Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes.
  3. Add chicken broth and coconut milk to the pot along with raw chicken. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.
  4. Remove chicken to shred into bite-sized pieces, then return it to the pot along with frozen peas and parsley; simmer for an additional 5 minutes.
  5. Season with salt and pepper before serving hot.

Nutrition