Print

Anti Inflammatory Turmeric Chicken Soup

Anti Inflammatory Turmeric Chicken Soup in bowl with vegetables and herbs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This anti inflammatory turmeric chicken soup is a wholesome, one-pot wonder made with leeks, onions, carrots, celery, peas, chicken, broth, and coconut milk. It’s rich, cozy, dairy-free, and packed with veggies — perfect for meal prep or a comforting dinner.

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 (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

1. Heat olive oil over medium heat in a large soup pot. Add onion, leek, carrots, celery, and 1 tsp kosher salt. Sauté, stirring occasionally, for 14–16 minutes until leeks are soft and starting to caramelize.

2. Add garlic, turmeric, and poultry seasoning. Continue to sauté for another 2–3 minutes until fragrant.

3. Add chicken broth, coconut milk, and raw chicken to the pot. Scrape up any bits stuck to the bottom and bring to a bare simmer. Partially cover and simmer for 15–20 minutes until chicken is cooked through and veggies are tender.

4. Remove chicken from pot and place on a cutting board. Let cool slightly, then cut into bite-sized pieces or shred using two forks.

5. Return chicken to pot along with frozen peas and chopped parsley. Simmer for about 5 minutes until peas are bright green and soft.

6. Season to taste with additional salt and black pepper. Serve hot, garnished with extra parsley if desired.

Notes

This soup stores well in the refrigerator for up to 5–6 days or can be frozen for up to 4 months. Reheat gently on the stovetop or in the microwave. To make vegetarian, substitute chicken with white beans or quinoa and use vegetable broth. Optional additions include cooked rice, pasta, or potatoes.

Nutrition

Find it online: https://paulakitchen.com/anti-inflammatory-turmeric-chicken-soup/