Anti Inflammatory Turmeric Chicken Soup: The Ultimate Comfort Cure
This anti-inflammatory turmeric chicken soup is packed with nourishing ingredients like leeks, carrots, celery, coconut milk, and flavorful spices. A warm, healing one-pot meal that’s gluten-free, dairy-free, and perfect for cozy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–7 servings
- Category: Soup
- Method: Stove top
- Cuisine: Healthy
- Diet: Gluten Free
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 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 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
1. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and beginning to caramelize, about 14–16 minutes.
2. Add chopped garlic, turmeric, and poultry seasoning. Sauté for another 2–3 minutes until fragrant.
3. Add chicken broth, coconut milk, and raw chicken. Scrape any stuck-on bits from the bottom and bring to a bare simmer. Partially cover and cook on low until chicken is cooked through and vegetables are tender, about 15–20 minutes.
4. Remove chicken from the pot and shred or chop into bite-sized pieces. Return chicken to the pot along with frozen peas (if using) and chopped parsley.
5. Bring soup back to a gentle simmer and cook for about 5 more minutes, until peas are bright green and tender.
6. Season with additional salt and pepper to taste. Serve warm, garnished with extra parsley if desired.
Notes
To reheat: Reheat in the microwave or on the stovetop over low heat until warmed through.
To refrigerate: Let soup cool completely, then store in an airtight container for up to 5–6 days.
To freeze: Cool soup completely, transfer to a freezer-safe container, and freeze for up to 4 months. Thaw overnight in the fridge before reheating.
This soup is naturally gluten-free and dairy-free. For a vegetarian version, omit the chicken and use vegetable broth.