Anti-Inflammatory Turmeric Chicken Soup Recipe

This Turmeric Chicken Soup is not only comforting and flavorful but also packed with ingredients known for their anti-inflammatory properties. The combination of turmeric, coconut milk, and a hearty mix of vegetables makes this soup a perfect choice for a nourishing meal that can help soothe inflammation.


  • 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


  1. Sauté Vegetables:
    • Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, and celery. Sprinkle with 1 teaspoon of kosher salt to help release the moisture from the vegetables. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add Garlic and Spices:
    • Add the chopped garlic, turmeric, and poultry seasoning to the pot. Stir and cook for another minute until the garlic is fragrant and the spices are well incorporated.
  3. Pour in Liquids:
    • Add the chicken broth and can of coconut milk to the pot. Stir to combine all the ingredients thoroughly.
  4. Add the Chicken:
    • Place the chicken thighs or breasts into the soup. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let simmer for about 20 minutes, or until the chicken is cooked through and tender.
  5. Final Touches:
    • Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
    • If using, add the frozen peas to the soup and let them warm through for about 5 minutes.
    • Season the soup with an additional teaspoon of kosher salt (or to taste) and black pepper. Stir in the chopped fresh parsley.
  6. Serve:
    • Taste and adjust the seasoning if necessary. Serve the soup hot, with extra parsley for garnish if desired.


  • Turmeric Tip: Turmeric is known for its health benefits but is best absorbed with black pepper, so don’t skip the pepper!
  • Variations: Feel free to add other vegetables like spinach or kale towards the end of cooking for added nutrition.
  • Storage: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Perfect for meal prep!


This Turmeric Chicken Soup is a delicious way to incorporate anti-inflammatory foods into your diet. It’s rich in flavor, packed with nutrients, and perfect for those chilly days or when you need a comforting meal. Enjoy the soothing benefits and delightful taste of this wholesome soup.