When you’re feeling under the weather or simply need a comforting, nutrient-packed meal, Healing Turmeric Chicken Soup is the perfect remedy. This golden, flavorful soup is loaded with anti-inflammatory ingredients, immune-boosting spices, and wholesome vegetables to nourish your body from the inside out.
Turmeric, the star of this recipe, is known for its powerful healing properties. Combined with garlic, coconut milk, and tender chicken, this soup is not only delicious but also incredibly soothing and restorative. Whether you’re fighting off a cold or looking for a warm, hearty meal, this dish will leave you feeling rejuvenated.
Why You’ll Love This Healing Turmeric Chicken Soup
✔️ Anti-Inflammatory & Immune-Boosting – Packed with turmeric, garlic, and fresh herbs, this soup naturally supports your immune system.
✔️ Comforting & Delicious – The rich, creamy coconut broth paired with tender chicken and fresh vegetables makes this soup irresistibly satisfying.
✔️ Easy One-Pot Meal – Quick to prepare and perfect for busy days.
✔️ Gluten-Free & Dairy-Free – A great option for those with dietary restrictions.
✔️ Meal-Prep Friendly – Make a large batch and enjoy throughout the week!
Ingredients for Healing Turmeric Chicken Soup
Here’s everything you need to make this nutritious and flavorful soup:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1/4 cup |
| Medium onion (diced) | 1 |
| Large leek (white and light green parts, sliced thinly) | 1 |
| Large carrots (thinly sliced) | 3 |
| Celery stalks (thinly sliced) | 3 |
| Kosher salt | 1 teaspoon |
| Garlic (chopped) | 3 cloves |
| Turmeric | 1 teaspoon |
| Poultry seasoning | 1 teaspoon |
| Chicken broth | 6 cups |
| Coconut milk (13.5-ounce can) | 1 |
| Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces) | 1 1/4 lbs |
| Frozen peas (optional) | 10 ounces |
| Fresh parsley (chopped) | 1/4 cup |
| Kosher salt (to taste) | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
How to Make Healing Turmeric Chicken Soup
1. Prepare the Ingredients
- Dice the onion.
- Slice the leek, carrots, and celery thinly.
- Chop the garlic.
- Cut the chicken into bite-sized pieces.
2. Sauté the Vegetables
- Heat 1/4 cup of olive oil in a large pot over medium heat.
- Add the onion and leek, sautéing for about 5 minutes until softened.
- Stir in the carrots and celery, seasoning with 1 teaspoon of kosher salt. Continue cooking for 5-7 minutes until vegetables begin to soften.
3. Add Garlic and Spices
- Stir in the chopped garlic, turmeric, and poultry seasoning.
- Cook for 1-2 minutes, allowing the spices to become fragrant.
4. Add Broth and Chicken
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the chicken pieces to the pot.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is fully cooked and the vegetables are tender.
5. Add Peas and Seasonings
- If using, add the frozen peas and cook for another 5 minutes.
- Stir in chopped fresh parsley.
- Season with additional kosher salt and black pepper to taste.
6. Serve and Enjoy
- Pour the hot soup into bowls and serve immediately.
- Garnish with extra parsley or a squeeze of lemon juice for added freshness.
The Healing Benefits of Turmeric Chicken Soup
1. Anti-Inflammatory Properties
Turmeric contains curcumin, a powerful compound that helps reduce inflammation and joint pain.
2. Immune System Support
Garlic and parsley contain antioxidants and vitamins that help strengthen your immune defenses.
3. Gut-Healthy Ingredients
Coconut milk is rich in healthy fats, which aid digestion and promote gut health.
4. Protein-Packed for Energy
Chicken provides lean protein, keeping you full and energized throughout the day.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 14g |
| Fiber | 4g |
| Fat | 18g |
| Sodium | 750mg |
Serving Suggestions
This Healing Turmeric Chicken Soup pairs well with:
- Warm crusty bread – Perfect for soaking up the delicious broth.
- Steamed rice or quinoa – Adds a hearty, grain-based component.
- Side salad – A fresh green salad complements the soup’s warmth.
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: This soup freezes well! Store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stove over medium heat or microwave in 30-second intervals until heated through.
FAQ: Everything You Need to Know About This Soup
1. Can I use chicken breasts instead of thighs?
Yes! Both chicken thighs and breasts work well. Thighs add more flavor, but breasts are leaner.
2. Is this soup spicy?
No, this soup is mild and soothing. If you want a kick, add a pinch of red pepper flakes or cayenne.
3. Can I make this soup vegan?
Yes! Simply replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
4. What can I use instead of coconut milk?
You can substitute with almond milk, oat milk, or heavy cream for a different texture.
5. Can I add other vegetables?
Absolutely! Kale, spinach, zucchini, or bell peppers all make great additions.
6. How can I enhance the flavor even more?
Try adding a squeeze of lemon juice or a dash of ginger for extra depth.
Final Thoughts: Try This Healing Turmeric Chicken Soup Today!
This Healing Turmeric Chicken Soup is the ultimate comfort food with a health boost. Whether you’re fighting a cold, looking for a nutrient-rich meal, or just craving a warm and cozy dish, this soup is perfect.
So why wait? Gather your ingredients and make a pot today!
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Healing Turmeric Chicken Soup: A Nourishing, Immune-Boosting Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Healing Turmeric Chicken Soup is a nourishing, immune-boosting meal packed with anti-inflammatory ingredients, protein-rich chicken, and wholesome vegetables. The golden turmeric, creamy coconut milk, and aromatic spices make this dish both flavorful and soothing. Whether you need a comforting meal on a cold day or a restorative dish when feeling under the weather, this soup is the perfect choice!
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), sliced thinly
- 3 large carrots, thinly sliced
- 3 celery stalks, 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-ounce) can coconut milk
- 1 1/4 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 (10-ounce) bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon black pepper
Instructions
- Prepare the Ingredients: Dice the onion. Slice the leek, carrots, and celery thinly. Chop the garlic. Cut the chicken into bite-sized pieces.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and leek, sautéing for 5 minutes until softened. Add the carrots and celery, season with kosher salt, and cook for another 5-7 minutes until slightly tender.
- Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors.
- Add Broth and Chicken: Pour in the chicken broth and coconut milk, stirring to combine. Add the chicken pieces. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked and the vegetables are tender.
- Add Peas and Final Seasoning: If using, stir in the frozen peas and cook for another 5 minutes. Add the fresh parsley, then season with additional salt and black pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. Garnish with extra parsley or a squeeze of lemon juice for added freshness.
Notes
- For a richer flavor, let the soup simmer for an additional 10 minutes.
- To make it heartier, serve with steamed rice or quinoa.
- For a spicier kick, add red pepper flakes or a dash of cayenne pepper.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- For a vegan version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy