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Anti-Inflammatory Turmeric Chicken Soup

When your body craves healing and your tastebuds demand something warm and comforting, there’s no better answer than a bowl of Anti-Inflammatory Turmeric Chicken Soup. Packed with protein-rich chicken, vibrant veggies, and powerful spices like turmeric and garlic, this soup isn’t just delicious—it’s a soothing remedy in a bowl. Whether you're battling seasonal sniffles, looking to reset your gut, or just craving a nourishing meal, this soup is designed to support your health goals while still delivering comfort food satisfaction. With ingredients like turmeric, garlic, leek, coconut milk, and fresh parsley, this dish offers anti-inflammatory properties, digestive support, and essential nutrients for overall wellness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍗 For the Chicken & Broth:
  • 1 ¼ lbs boneless skinless chicken thighs or breasts
  • 1 tsp poultry seasoning
  • 6 cups chicken broth low sodium preferred
  • 1 13.5 oz can full-fat coconut milk
🥕 Vegetables:
  • 3 large carrots sliced
  • 3 celery stalks sliced
  • 1 large leek sliced (white and light green parts only)
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 10 oz bag frozen peas
🌿 Herbs & Spices:
  • 1 tsp ground turmeric
  • 2 tsp kosher salt adjust to taste
  • ½ tsp freshly ground black pepper
  • ¼ cup chopped fresh parsley
🛢️ Oils:
  • ¼ cup olive oil

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

Method
 

🔪 Step 1: Sauté Aromatics
  1. In a large soup pot, heat olive oil over medium heat.
  2. Add diced onion, sliced leeks, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the veggies are softened and aromatic.
🧄 Step 2: Add Garlic and Spices
  1. Add minced garlic, turmeric, poultry seasoning, salt, and pepper. Stir for 1 minute until fragrant—this helps to "bloom" the spices and deepen the flavor.
🍗 Step 3: Add Chicken and Simmer
  1. Add the raw chicken (whole breasts or thighs) to the pot along with the chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes or until the chicken is cooked through and tender.
🍴 Step 4: Shred the Chicken
  1. Use tongs to remove the chicken and place it on a plate. Shred it with two forks, then return the shredded meat to the pot.
🥥 Step 5: Stir in Coconut Milk and Peas
  1. Stir in the coconut milk and frozen peas. Let the soup simmer for another 5–7 minutes to heat through and blend the flavors.
🌿 Step 6: Add Parsley & Adjust Seasoning
  1. Stir in fresh parsley and taste the soup. Adjust salt and pepper if needed.
🍽️ Step 7: Serve Hot
  1. Ladle into bowls and serve with crusty sourdough bread, cooked rice, or enjoy as-is for a low-carb option.

Notes

🧊 Storage & Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Cool completely and freeze in freezer-safe bags or containers for up to 3 months.
To Reheat:
Warm in a pot over medium-low heat or microwave in 1–2 minute intervals, stirring in between.
🥄 Variations
🧡 Vegan Option
Use chickpeas or lentils instead of chicken. Replace chicken broth with vegetable broth.
🌾 Grain Add-Ins
Stir in cooked quinoa, brown rice, or barley after simmering for added fiber.
🍋 Bright & Zesty
Add lemon juice and zest right before serving for an immune-boosting citrus twist.
🥬 Greens Boost
Toss in a handful of chopped kale or spinach with the peas for added nutrients.
🥕 Root Veggie Power
Swap or add parsnips, sweet potatoes, or turnips for more depth.
❓ 10 Frequently Asked Questions
1. Is turmeric really anti-inflammatory?
Yes! Turmeric contains curcumin, a powerful compound with scientifically proven anti-inflammatory benefits.
2. Can I use rotisserie chicken?
Absolutely. Add cooked shredded chicken after the broth simmers with veggies for 20 minutes.
3. Is coconut milk necessary?
It adds richness and creaminess, but you can use almond milk or omit for a broth-based soup.
4. Can I make this in a slow cooker?
Yes! Add all ingredients (except parsley and peas) to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in peas and parsley in the last 15 minutes.
5. Is this soup freezer-friendly?
Yes, just let it cool fully and freeze in portions.
6. Can I make this spicy?
Add red pepper flakes or a diced jalapeño during the sauté step.
7. How do I make this lower in sodium?
Use a no-salt broth and reduce added salt. You can always adjust at the end.
8. What’s the best cut of chicken?
Thighs are more flavorful and tender, but breasts work great for lean protein.
9. Can kids eat this?
Definitely. It’s mild and full of veggies—just adjust salt for little ones.
10. Can I prep this ahead?
Yes! Chop all veggies and store in containers. You can even cook the chicken ahead and store it separately until ready to assemble.
🏁 Conclusion
This Anti-Inflammatory Turmeric Chicken Soup isn’t just a comforting dish—it’s a nutritional powerhouse designed to support your body from the inside out. Whether you’re making it for immunity, digestion, or simply because it tastes amazing, this soup will easily become a weekly staple.
Perfect for rainy days, sick days, or meal prep Sundays—it’s time to nourish yourself one golden spoonful at a time.
Let me know if you’d like this soup turned into a freezer meal plan or converted for Instant Pot!