Anti-Inflammatory Turmeric Chicken Soup

I first made this turmeric chicken soup on a chilly evening when I wanted something comforting, bright, and gentle on my digestion. The coconut milk gives a silky body, while turmeric lends a warm, earthy color and anti-inflammatory notes. It’s an easy, weeknight-friendly bowl that feels nourishing without being heavy — great when you want something restorative after a long day.

Why you’ll love this dish

This soup hits several marks: it’s quick to pull together, uses pantry-friendly spices, and doubles as a feel-good meal when someone’s under the weather. Turmeric and coconut milk create a golden broth that’s both soothing and satisfying. Use thighs for extra richness or breasts for a leaner finish. It’s a kitchen-friendly recipe that’s forgiving with swaps and timings, so busy home cooks can get dinner on the table without fuss.

“Light, warming, and deeply flavorful — this became my go-to when I wanted something nourishing that still felt special.” — a regular weeknight-test consumer review

Step-by-step overview

• Sweat aromatics (onion, leeks, carrots, celery) slowly to build a sweet, caramelized base.
• Bloom turmeric and poultry seasoning with garlic so those flavors deepen.
• Add broth and coconut milk for a creamy, golden soup base.
• Simmer raw chicken gently in the liquid until cooked through, then shred or dice.
• Finish with peas and parsley for color and a fresh lift; adjust seasoning and serve.

This overview helps you know the rhythm: low-and-slow sauté, brief spice bloom, gentle simmer, quick finish.

What you’ll need

• 1/4 cup olive oil (or avocado oil)
• 1 medium onion, diced
• 1 large leek, halved lengthwise and thinly sliced (white + light green only)
• 3 large carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 teaspoon kosher salt (for sautéing)
• 3 cloves garlic, chopped
• 1 teaspoon dried powdered turmeric (or 1 tablespoon fresh grated turmeric)
• 1 teaspoon poultry or all-purpose seasoning
• 6 cups chicken broth (low-sodium if preferred)
• 1 (13.5 oz) can coconut milk (full-fat adds richness; light works in a pinch)
• 1 1/4 pounds boneless skinless chicken thighs or breasts
• 1 (10 oz) bag frozen peas (optional)
• 1/4 cup chopped fresh parsley
• 1 additional teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper

Notes and substitutions:

• Swap chicken thighs for breasts if you prefer lean meat — thighs stay juicier.
• For extra anti-inflammatory punch, add 1 teaspoon grated fresh ginger with the garlic.
• If you want more body, use bone-in chicken and simmer a bit longer for extra collagen (remove bones before serving).

  

Step-by-step instructions

1. Warm 1/4 cup olive oil in a large soup pot over medium heat.
2. Add diced onion, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks soften and edges begin to caramelize, about 14–16 minutes. Lower heat if vegetables start to brown too quickly.
3. Stir in chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant — this “blooming” releases maximum flavor from the spices.
4. Pour in the chicken broth and the can of coconut milk. Use your spoon to scrape up any browned bits from the bottom of the pot; those are flavor.
5. Nestle the raw chicken pieces into the liquid so they’re mostly submerged. Partially cover the pot and bring to a bare simmer (small bubbles, not a rolling boil).
6. Simmer gently until the chicken is cooked through and the vegetables are tender, about 15–20 minutes. Cooking time will depend on piece size and whether you used thighs or breasts.
7. Remove the chicken to a cutting board and let it rest briefly. Cut into bite-sized pieces or shred with two forks.
8. Return the chicken to the pot. Stir in frozen peas (if using) and chopped parsley. Simmer 4–5 minutes until peas are heated and parsley brightens the soup.
9. Taste and adjust seasoning with the remaining kosher salt and 1/2 teaspoon black pepper. Serve hot with extra parsley or a squeeze of lemon if you like brightness.

Best ways to enjoy it

• Ladle into shallow bowls and serve with crusty bread, naan, or buttered toast for dunking.
• Garnish with extra parsley, a few thinly sliced scallions, or a drizzle of good olive oil.
• For a lighter meal, serve with a simple green salad dressed in lemon and olive oil.
• For heartier bowls, add cooked rice or quinoa into individual bowls, then ladle soup over the top.

Storage and reheating tips

• Refrigerate: Cool to room temperature, then store in airtight containers for up to 4 days. Reheat gently on the stove over low–medium heat to avoid splitting the coconut milk.
• Freeze: This soup freezes well for up to 3 months. Freeze in portion-sized containers, leaving 1 inch headspace. Thaw overnight in the fridge before reheating.
• Safety note: Reheat to at least 165°F (74°C) before serving. If using bone-in chicken, remove bones before freezing or properly label containers. Coconut milk can separate after freezing; whisk or blend briefly while reheating to re-emulsify.

Pro chef tips

• Sweat, don’t brown: Low heat during the vegetable stage extracts sweetness without bitter char.
• Bloom your spices: Toasting turmeric and garlic for a couple minutes in the hot oil unlocks more aromatic depth.
• Boost turmeric absorption: A pinch of ground black pepper plus the coconut milk’s fat help your body absorb curcumin (the beneficial compound in turmeric).
• Avoid overcooking the peas: Add frozen peas only at the end so they stay bright and slightly firm.
• Finish with acid: A squeeze of lemon or lime brightens the coconut and turmeric flavors and lifts the whole bowl.

Flavor swaps

• Vegan version: Replace chicken with firm tofu or chickpeas and use vegetable broth. Simmer for a shorter time so tofu doesn’t break apart.
• Spicy twist: Add 1/4–1/2 teaspoon red pepper flakes or a diced serrano while sautéing aromatics.
• Herby Mediterranean: Swap parsley for cilantro and add a handful of chopped spinach at the end.
• Creamier texture: Stir in an extra 1/4 cup coconut milk or blend a portion of the soup for a velvety finish.
• More umami: Add 1 tablespoon fish sauce or soy sauce (for non-vegetarian) to deepen savory notes.

Common questions

Q: How long does this take from start to finish?
A: Active time is about 25–30 minutes; total time around 35–40 minutes, depending on how long you let the aromatics caramelize.

Q: Can I use bone-in chicken?
A: Yes. Bone-in adds flavor and body but will increase simmer time by 10–15 minutes. Remove bones before serving or shred and discard bones.

Q: Is turmeric safe if I take blood thinners?
A: Turmeric can have mild blood-thinning effects; if you take anticoagulant medications, check with your healthcare provider before increasing turmeric intake.

Q: Will the coconut milk make the soup taste sweet?
A: Coconut milk adds a subtle, creamy sweetness but won’t make the soup overtly sweet when balanced with broth, spices, and salt. Use light coconut milk if you prefer less richness.

Q: Can I make this in an Instant Pot or slow cooker?
A: Instant Pot: sauté aromatics on the sauté function, add liquids and chicken, then cook on high pressure 8–10 minutes and quick-release. Slow cooker: sauté veggies first for best flavor, then transfer everything to the slow cooker and cook on low 3–4 hours.

Conclusion

If you want a tested, nourishing soup with anti-inflammatory ingredients and flexible swaps, this recipe is a reliable weeknight winner. For another take and an original source-style inspiration, see Anti Inflammatory Turmeric Chicken Soup – Nyssa’s Kitchen. And for additional variations and serving ideas, check out Anti-Inflammatory Turmeric Chicken Soup | Get Inspired Everyday!.

Turmeric Chicken Soup

A comforting and nourishing soup made with turmeric, coconut milk, and tender chicken, perfect for chilly evenings and boosting your recovery.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Aromatics

• 1/4 cup olive oil (or avocado oil) For sautéing
• 1 medium onion, diced For base flavor
• 1 large leek, halved lengthwise and thinly sliced Use white and light green parts only
• 3 large carrots, thinly sliced Adds sweetness
• 3 stalks celery, thinly sliced For depth of flavor
• 1 teaspoon kosher salt For sautéing
• 3 cloves garlic, chopped Enhances the flavor

Spices

• 1 teaspoon dried powdered turmeric Can use 1 tablespoon fresh grated turmeric
• 1 teaspoon poultry or all-purpose seasoning For added flavor

Main Ingredients

• 6 cups chicken broth Low-sodium if preferred
• 1 can (13.5 oz) coconut milk Full-fat adds richness; light works
• 1 1/4 pounds boneless skinless chicken thighs or breasts Thighs stay juicier
• 1 bag (10 oz) frozen peas Optional for color and sweetness
• 1/4 cup chopped fresh parsley For garnish and freshness

Final Seasoning

• 1 teaspoon kosher salt Or to taste
• 1/2 teaspoon black pepper To taste

Method

 

Preparation

1. Warm 1/4 cup olive oil in a large soup pot over medium heat.
2. Add diced onion, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks soften and edges begin to caramelize, about 14–16 minutes.
3. Stir in chopped garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant.

Cooking

1. Pour in the chicken broth and the can of coconut milk. Scrape up any browned bits from the bottom of the pot.
2. Nestle the raw chicken pieces into the liquid so they’re mostly submerged. Partially cover the pot and bring to a bare simmer.
3. Simmer gently until the chicken is cooked through and the vegetables are tender, about 15–20 minutes.
4. Remove the chicken to a cutting board and let it rest briefly. Cut into bite-sized pieces or shred with two forks.

Finishing Touches

1. Return the chicken to the pot. Stir in frozen peas (if using) and chopped parsley. Simmer 4–5 minutes until peas are heated.
2. Taste and adjust seasoning with the remaining kosher salt and black pepper. Serve hot.

Notes

For extra anti-inflammatory punch, add 1 teaspoon grated fresh ginger with the garlic. You can use bone-in chicken for more richness, just simmer longer and remove bones before serving.