There’s something deeply comforting about a steaming bowl of homemade soup on a crisp day, and this Anti-Inflammatory Turmeric Chicken Soup is built to soothe — body and soul. Bright, golden turmeric joins silky coconut milk and tender chicken for a bowl that feels both nourishing and indulgent. If you love seasonal, from-scratch cooking that leans into whole ingredients and anti-inflammatory flavors, this recipe is worth trying. It’s an especially nice way to use up late-fall produce and cozy into winter evenings while gently supporting wellness. For a different but equally warming spin, try it alongside an aromatic ginger-garlic chicken noodle soup for family-style variety.

Ingredients & Equipment

Ingredients

• 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 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

Notes on ingredients

• Turmeric: Ground turmeric gives color and anti-inflammatory compounds. If you have fresh turmeric root, finely grate about 1 tablespoon and use it in place of the dried teaspoon. Fresh turmeric has a brighter, slightly more peppery profile.
• Coconut milk: Full-fat coconut milk adds richness and calms the turmeric’s earthiness; light coconut milk will thin the soup. If you prefer dairy, a splash of heavy cream or plain yogurt (added off heat) can be an alternative—see substitutions in the FAQ.
• Chicken: Thighs stay juicier; breasts are leaner. Both work.
• Peas are optional but add color, sweetness, and a quick vegetable boost.

Equipment

• Large, heavy-bottomed soup pot or Dutch oven
• Chef’s knife and cutting board
• Wooden spoon or heatproof spatula
• Ladle and soup bowls
• Two forks (for shredding) or a sharp knife
• Measuring cups and spoons
• Optional: Immersion blender or countertop blender (for a creamier soup), baking tray (for roasted chicken variation), instant-read thermometer (helps avoid overcooking chicken)

For a creamier, blended finish you’ll want a blender or an immersion blender on hand. If roasting the chicken, a baking tray and tongs are handy.

Step-by-Step Instructions (with tips)

1. Heat olive oil over medium heat in a large soup pot. Once warm, add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14–16 minutes. Tip: Lower heat if the vegetables start to brown too quickly; slow caramelization deepens flavor.

2. Add the chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2–3 minutes, stirring frequently, until the spices and garlic are fragrant. Tip: Toasting spices briefly in oil blooms their flavor — you’ll notice a warm, aromatic smell when they’re ready.

3. Add the chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits from the bottom. Make sure the chicken is submerged beneath the broth and partially cover the pot. Bring to a bare simmer. Simmer on low until the chicken is cooked through and the vegetables are tender — about 15–20 minutes. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting. Tip: A gentle simmer keeps the coconut milk silky; if it starts to separate, lower the heat immediately.

4. Take the lid off the pot and remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken to the pot along with the frozen peas (if using) and the 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.

5. Season to taste with the remaining 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper. Stir, taste, and adjust salt and pepper as needed. Serve garnished with extra parsley if desired. Enjoy!

Variations & Tips

• Roasted Chicken vs. Poached Chicken: For deeper flavor, roast the chicken first. Rub thighs or breasts with olive oil, salt, and a touch of turmeric, roast at 425°F for 20–25 minutes until 165°F internal temp, then chop and add to the soup at the end. Roasted chicken adds caramelized notes; poaching in the broth keeps the soup lighter and integrates chicken juices into the stock.
• Blended vs. Chunky Texture: If you prefer a thicker, silkier base, remove about 2 cups of the soup (or portion the veggies) and blend until smooth, then stir back into the pot. An immersion blender makes this quick and low-mess.
• Add Ginger: For extra anti-inflammatory power and warmth, grate 1 tablespoon fresh ginger with the garlic in step 2.
• Spice it Up: Add 1/4–1/2 teaspoon cayenne or a dash of crushed red pepper for heat.
• Make it Vegetarian: Substitute vegetable broth, replace chicken with cubed extra-firm tofu or chickpeas, and add more root vegetables (sweet potato, parsnip) for heartiness.

Storage, Freezing & Make-Ahead Tips

Storing Leftovers

• Refrigerator: Cool soup completely (no more than 2 hours at room temperature) and store in airtight containers for up to 4 days. Stir well before reheating. Note: Coconut milk can thicken once chilled; whisk or reheat gently to reincorporate.
• Portioning: Divide into single-serving containers for easy grab-and-go lunches. This also helps with even reheating and reduces waste.

Freezing

• Freezing is possible, though coconut milk can change texture when thawed. To freeze, cool soup fully, then transfer to freezer-safe containers leaving about 1 inch headspace, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, whisking or blending briefly if separation occurs. Tip: Freeze chicken and vegetables together but consider freezing some coconut milk separately in a small container to stir in after reheating for a fresher texture.

Make-Ahead

• Make-ahead base: Prepare the sautéed vegetables and broth ahead of time and refrigerate for up to 48 hours. Add coconut milk and cook chicken when you’re ready to serve for peak flavor.
• Slow cooker adaptation: Brown the vegetables briefly on the stovetop, then transfer to a slow cooker with broth, spices, and raw chicken. Cook on low for 3–4 hours or until chicken is cooked through; add coconut milk and peas during the last 20–30 minutes. For a crockpot version inspiration, you might enjoy the comforting approach in a crockpot chicken and wild rice soup recipe for ideas on slow-cooked timing and textures.

How to Use / Serve This Dish

Serving ideas

• Bread: A crusty baguette, warm naan, or garlic toast is perfect for soaking up the brothy goodness.
• Whole-grain sides: Serve with quinoa, brown rice, or wild rice stirred into bowls for extra substance.
• Bright finish: Add a squeeze of fresh lemon or lime for acidity to lift the flavors just before serving. A spoonful of plain yogurt or a drizzle of extra-virgin olive oil also adds richness and balance.
• Garnishes: Fresh herbs (cilantro, parsley), a sprinkle of toasted pumpkin seeds, or thinly sliced scallions add color and texture.

Pairings & Creative Variations

• Light lunch: Pair with a simple mixed-green salad dressed in lemon vinaigrette.
• Heartier meal: Stir in cooked grains or serve over roasted root vegetables to make the soup a main-course stew.
• International twist: Fold in a handful of chopped spinach and a dash of fish sauce for a Southeast-Asian flair, or add a few chopped roasted red peppers and smoked paprika for a smoky Mediterranean version.

For a cozy twist on homestyle comfort that leans into a flaky, pot-pie vibe, consider combining elements from this soup with the rich comforts found in a chicken pot pie soup — swap in a splash of cream and add some tender potatoes for a mash-up meal.

FAQ

Q: Can I make this soup without coconut milk?
A: Yes. For a dairy-free alternative, use more chicken (or vegetable) broth and stir in a tablespoon of olive oil or a splash of full-fat canned coconut milk only at the end. If you’re fine with dairy, gently whisk in 1/2 cup heavy cream off the heat to maintain silkiness without separation.

Q: How long does this soup keep in the fridge?
A: Properly stored in an airtight container, the soup lasts about 3–4 days in the refrigerator. Always reheat thoroughly and check for off smells before serving. If you’ve added dairy like cream or yogurt, aim to consume within 2–3 days.

Q: Can I use bone-in chicken or a whole chicken for richer broth?
A: Absolutely. Using bone-in pieces or a small whole chicken will deepen the broth’s flavor. Simmer until the chicken is cooked through, remove to shred, and return meat to the pot. If you use bones, you can also simmer a bit longer (30–40 minutes) for extra richness, then skim excess fat if desired.

Q: I’m worried turmeric will stain my clothes and cutting board — any tips?
A: Turmeric is strongly pigmented. Wear an apron, use a non-porous cutting board (plastic or glass), and wipe spills immediately. For stained hands, rub with a little lemon juice and salt, then rinse.

Conclusion

This Anti-Inflammatory Turmeric Chicken Soup is more than a recipe — it’s a little ritual that wraps seasonal produce, soothing spices, and tender chicken into a single bowl of comfort. Whether you’re leaning into its wellness benefits or simply craving a warm, flavorful meal, it’s easy to make, adaptable, and deeply satisfying. If you try this soup and want extra inspiration or variations, I found helpful perspectives and similar recipes that expand on turmeric-forward broths and comforting chicken soups: check out this take on Anti Inflammatory Turmeric Chicken Soup, a cozy version at Anti-Inflammatory Turmeric Chicken Soup | Get Inspired Everyday!, or a ginger-forward sibling recipe at Anti-inflammatory Turmeric Ginger Chicken Soup – rachLmansfield. I’d love to hear how your pot turns out — leave a note, tag a photo, or share this recipe with a friend who needs a warm, golden hug in a bowl.

Anti-Inflammatory Turmeric Chicken Soup

A comforting homemade soup featuring bright turmeric, tender chicken, and creamy coconut milk, perfect for cozying up on crisp days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Comfort Food

Servings 6 servings

Calories 320 kcal

Ingredients

  

For the Soup Base

• 1 cup olive oil For sautéing
• 1 medium onion, diced
• 1 large leek, white and light green parts only, halved and thinly sliced
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt For seasoning
• 3 cloves garlic, chopped
• 1 teaspoon turmeric Or 1 tablespoon fresh turmeric, grated
• 1 teaspoon poultry seasoning
• 6 cups chicken broth
• 1 13.5 ounce can coconut milk Full-fat recommended for richness
• 1.25 pounds boneless skinless chicken thighs or breasts Thighs stay juicier
• 1 10 ounce bag frozen peas (optional) Adds color and sweetness
• ¼ cup chopped fresh parsley For garnish
• 1 teaspoon kosher salt, or to taste For seasoning
• ½ teaspoon black pepper For seasoning

Instructions

 

Preparation

• Heat olive oil over medium heat in a large soup pot. Once warm, add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14–16 minutes.
• Add the chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2–3 minutes, stirring frequently, until the spices and garlic are fragrant.

Cooking

• Add the chicken broth, coconut milk, and raw chicken to the pot. Make sure the chicken is submerged beneath the broth and partially cover the pot. Bring to a bare simmer.
• Simmer on low until the chicken is cooked through and the vegetables are tender — about 15–20 minutes.
• Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return the chicken to the pot along with the frozen peas (if using) and the fresh parsley. Bring back to a slow simmer and allow it to warm through and peas to cook — about 5 minutes.
• Season to taste with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir, taste, and adjust salt and pepper as needed. Serve garnished with extra parsley if desired.

Notes

For deeper flavor, roast the chicken first instead of poaching. If you prefer a thicker soup, blend a portion of it until smooth.

Keyword Anti-Inflammatory Soup, Cozy Soup, Healthy Soup, Turmeric Chicken Soup