Best Anti Inflammatory Turmeric Chicken Soup

If you ask me, turmeric chicken soup is comfort food that actually loves you back.

This warming bowl brings together tender chicken, anti-inflammatory spices, and hearty vegetables in a golden broth that tastes like a hug. The turmeric gives it that beautiful yellow color while working behind the scenes to help your body feel good.

I simmer chicken thighs with fresh ginger, garlic, and plenty of turmeric until everything gets soft and flavorful. Carrots, celery, and onions add that classic soup base we all know and love.

It’s the kind of soup that makes you feel better from the inside out, perfect for chilly days or when you need a little extra care.

What Kind of Chicken Should I Use?

For this soup, you can use either boneless skinless chicken thighs or breasts, and both will give you great results. Thighs tend to stay more tender and juicy during the cooking process, plus they’re usually more budget-friendly. Breasts work perfectly fine too, just keep an eye on them so they don’t overcook and become dry. If you’re using frozen chicken, make sure to thaw it completely before adding it to the soup. You can even use a mix of both thighs and breasts if that’s what you have on hand – the soup will taste delicious either way.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Leek: If you can’t find leeks, use an extra medium onion or 3-4 green onions (white and light green parts). The flavor will be slightly different but still delicious.
• Coconut milk: You can substitute with heavy cream or half-and-half for a different richness, though you’ll lose some of the anti-inflammatory benefits. Light coconut milk works too if you want less richness.
• Chicken thighs or breasts: Both work great, but thighs stay more tender. If using breasts, be careful not to overcook them. You could also use leftover rotisserie chicken – just add it in the last 10 minutes of cooking.
• Turmeric: This is the star ingredient for anti-inflammatory benefits, so I wouldn’t skip it. But if you only have turmeric powder instead of fresh, use 1/2 teaspoon instead.
• Poultry seasoning: Make your own blend with 1/2 teaspoon dried sage, 1/4 teaspoon each of dried thyme and rosemary, and a pinch of marjoram.
• Fresh parsley: Dried parsley works in a pinch (use 1 tablespoon), or try fresh cilantro or chives for a different flavor twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turmeric chicken soup is adding the coconut milk too early, which can cause it to curdle when it hits the hot broth – always add it toward the end of cooking and stir gently to keep it smooth and creamy.

Don’t skip properly sautéing your vegetables until they’re softened, as raw or undercooked onions and celery will give your soup a harsh bite instead of the mellow base you want.

Another common error is overcooking the chicken, especially if you’re using breasts – add them during the last 15-20 minutes of simmering so they stay tender and juicy rather than tough and stringy.

Finally, be careful with the turmeric since it can easily stain your hands, cutting board, and clothes, so consider wearing gloves and using a dedicated wooden spoon for stirring.

What to Serve With Turmeric Chicken Soup?

This warming soup is hearty enough to be a meal on its own, but I love serving it with some crusty bread or warm naan to soak up all that creamy coconut broth. A simple side of brown rice or quinoa works great too if you want to make it even more filling and add some extra protein. Since the turmeric gives this soup such a lovely golden color and earthy flavor, it pairs nicely with a light cucumber salad or some roasted vegetables like sweet potatoes or cauliflower. For an easy weeknight dinner, just add a slice of avocado toast on the side and you’re all set!

Storage Instructions

Refrigerate: This turmeric chicken soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and have it ready for easy lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just keep in mind that the coconut milk might separate a bit when thawed, but a good stir while reheating usually brings it back together nicely.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If you’re using the microwave, heat it in 1-minute intervals and stir between each one. The coconut milk can get a little funky if you heat it too fast, so low and slow is the way to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 90-110 g
• Fat: 95-110 g
• Carbohydrates: 70-85 g

Ingredients

For the soup:

• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 1 large leek (white and light green parts), sliced thinly
• 3 large carrots, sliced thin
• 3 celery stalks, sliced thin
• 1 tsp kosher salt
• 3 garlic cloves, chopped
• 1 tsp ground turmeric
• 1 tsp poultry seasoning
• 6 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 1/4 lb boneless, skinless chicken thighs or breasts

To finish:

• 1 bag (10 oz) frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt, or as needed
• 1/2 tsp black pepper

Step 1: Sauté the Vegetables

• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 1 large leek (white and light green parts), sliced thinly
• 3 large carrots, sliced thin
• 3 celery stalks, sliced thin
• 1 tsp kosher salt

Heat the 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 are soft and the vegetables begin to caramelize, about 14-16 minutes.

Taking your time here helps build sweetness and depth in the soup base.

Step 2: Add Aromatics and Toast Spices

• 3 garlic cloves, chopped
• 1 tsp ground turmeric
• 1 tsp poultry seasoning

Add the chopped garlic, turmeric, and poultry seasoning to the softened vegetables.

Continue to sauté for another 2-3 minutes, stirring frequently, until the garlic and spices are very fragrant and just beginning to toast.

This helps release essential oils for deeper flavor.

Step 3: Simmer the Soup with Chicken

• 6 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 1/4 lb boneless, skinless chicken thighs or breasts

Pour in the chicken broth and coconut milk.

Add the raw chicken thighs or breasts, ensuring they are submerged in the liquid.

Scrape up any bits stuck to the bottom of the pot, partially cover, and bring to a bare simmer over low heat.

Simmer gently for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

Be sure not to let it boil vigorously to prevent the coconut milk from splitting.

Step 4: Shred Chicken and Add Peas & Parsley

• chicken from Step 3
• 1 bag (10 oz) frozen peas (optional)
• 1/4 cup chopped fresh parsley

Remove the cooked chicken from the soup and let it cool slightly on a cutting board.

Cut it into bite-sized pieces or shred it with two forks.

Return the chicken to the pot along with the frozen peas (if using) and chopped fresh parsley.

Bring the soup back to a gentle simmer and cook for about 5 more minutes until the peas are bright green and tender and the chicken is heated through.

I find that using fresh parsley here really brightens the finished soup.

Step 5: Season and Serve

• 1 tsp kosher salt, or as needed
• 1/2 tsp black pepper

Taste the soup and season with additional kosher salt and black pepper as needed.

Serve hot, optionally garnished with some extra fresh parsley.

Enjoy!

Best Anti Inflammatory Turmeric Chicken Soup

Delicious Best Anti Inflammatory Turmeric Chicken Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1650 kcal

Ingredients

  

For the soup:

• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 1 large leek (white and light green parts), sliced thinly
• 3 large carrots, sliced thin
• 3 celery stalks, sliced thin
• 1 tsp kosher salt
• 3 garlic cloves, chopped
• 1 tsp ground turmeric
• 1 tsp poultry seasoning
• 6 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 1/4 lb boneless, skinless chicken thighs or breasts

To finish:

• 1 bag (10 oz) frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt, or as needed
• 1/2 tsp black pepper

Instructions

 

• Heat the 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 are soft and the vegetables begin to caramelize, about 14-16 minutes. Taking your time here helps build sweetness and depth in the soup base.
• Add the chopped garlic, turmeric, and poultry seasoning to the softened vegetables. Continue to sauté for another 2-3 minutes, stirring frequently, until the garlic and spices are very fragrant and just beginning to toast. This helps release essential oils for deeper flavor.
• Pour in the chicken broth and coconut milk. Add the raw chicken thighs or breasts, ensuring they are submerged in the liquid. Scrape up any bits stuck to the bottom of the pot, partially cover, and bring to a bare simmer over low heat. Simmer gently for 15-20 minutes until the chicken is cooked through and the vegetables are tender. Be sure not to let it boil vigorously to prevent the coconut milk from splitting.
• Remove the cooked chicken from the soup and let it cool slightly on a cutting board. Cut it into bite-sized pieces or shred it with two forks. Return the chicken to the pot along with the frozen peas (if using) and chopped fresh parsley. Bring the soup back to a gentle simmer and cook for about 5 more minutes until the peas are bright green and tender and the chicken is heated through. I find that using fresh parsley here really brightens the finished soup.
• Taste the soup and season with additional kosher salt and black pepper as needed. Serve hot, optionally garnished with some extra fresh parsley. Enjoy!