This Anti Inflammatory Turmeric Chicken Soup is the perfect recipe for anyone looking to boost their immunity, enjoy a cozy meal, and feel comforted with every spoonful. Made with anti-inflammatory ingredients like turmeric and packed with nourishing vegetables, this soup is both delicious and healthy. Ideal for meal prep or a family dinner, it is dairy-free, paleo, gluten-free, and can even be made vegetarian. Whether you’re recovering from an illness or simply want a warm, wholesome dish, this anti-inflammatory turmeric chicken soup will hit the spot.
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Why You’ll Love This Anti Inflammatory Turmeric Chicken Soup
What makes this soup truly special is its rich, vibrant flavors and incredible health benefits. It combines the goodness of turmeric, which is known for its powerful anti-inflammatory properties, with a variety of fresh vegetables, lean chicken, and coconut milk for a creamy texture. Not only is it nourishing, but it is also quick and easy to make. Perfect for busy days, this soup is filling yet light, making it an excellent choice for a satisfying lunch or dinner.
Key Benefits of This Soup:
- Packed with anti-inflammatory ingredients like turmeric and garlic
- Full of nourishing vegetables such as carrots, celery, and peas
- Easy to make with one pot and minimal prep
- Dairy-free, gluten-free, and paleo-friendly, with a vegetarian option available
Ingredients
For this Anti Inflammatory Turmeric Chicken Soup, you’ll need the following ingredients, each carefully chosen to enhance both the flavor and the health benefits of the soup:
- Olive oil: Adds healthy fats and is perfect for sautéing the vegetables.
- Onion: Provides a savory base for the soup and offers mild anti-inflammatory benefits.
- Leeks: Adds a sweet, aromatic depth to the soup. Leeks can be omitted if unavailable.
- Carrots: A staple in chicken soup, offering natural sweetness and nutrients.
- Celery: Adds aromatic flavor and is known for its anti-inflammatory properties.
- Boneless skinless chicken thighs or breasts: Offers lean protein, and can be shredded easily for the soup.
- Turmeric: The star ingredient, known for its anti-inflammatory and antioxidant properties.
- Poultry seasoning: Enhances the flavor of the soup with herbs that complement the chicken and vegetables.
- Chicken broth: Provides a rich, comforting base for the soup.
- Coconut milk: Adds creaminess and beneficial fats while keeping the soup dairy-free.
- Frozen peas: Brightens the soup with sweetness and a pop of color.
- Fresh parsley: Garnishes the soup and adds freshness right before serving.
Alternative Ingredient Suggestions
- Vegetable broth: If you prefer a vegetarian option, substitute the chicken broth with vegetable broth.
- Chicken alternatives: For a vegetarian version, replace chicken with white beans or quinoa for added protein.
- Spinach or kale: Instead of peas, you can add dark leafy greens like spinach or kale for extra nutrients.
Step-by-Step Instructions
Follow these easy steps to make your own Anti Inflammatory Turmeric Chicken Soup:
- Sauté the Vegetables: Heat olive oil over medium heat in a large soup pot. Add diced onion, sliced leeks, carrots, and celery. Sauté for 14-16 minutes until the leeks soften and caramelize.
- Add Aromatics and Spices: Stir in chopped garlic, turmeric, and poultry seasoning. Cook for another 2-3 minutes until the garlic becomes fragrant and the spices release their aroma.
- Add Broth and Chicken: Pour in the chicken broth and coconut milk. Add the raw chicken (either thighs or breasts), ensuring that the chicken is submerged. Bring to a simmer, partially covering the pot. Cook for 15-20 minutes until the chicken is fully cooked, and the vegetables are tender.
- Shred the Chicken and Add Peas: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, and add frozen peas and fresh parsley. Let the soup simmer for another 5 minutes until the peas are tender and bright green.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Garnish with extra parsley if desired before serving.

Tips & Tricks
- Don’t overcook the chicken: Overcooking can make chicken dry, so remove it once it’s fully cooked and shred it quickly.
- Control the spice level: If you’re sensitive to the earthy flavor of turmeric, adjust the amount you use according to your taste.
- Texture adjustments: To make the soup even heartier, consider adding potatoes or cooked rice to the soup.
- Storage: This soup stores well. Store leftovers in an airtight container for up to 5-6 days in the fridge, or freeze for up to 4 months.
Pairing Ideas and Variations
This Anti Inflammatory Turmeric Chicken Soup can easily be customized to fit your preferences. Consider these ideas:
- Side dishes: Serve the soup alongside a hearty salad or some toasted gluten-free bread for a complete meal.
- Add rice or pasta: For a more filling dish, cook some rice or pasta separately and add it to your soup just before serving to prevent it from absorbing too much broth.
- Vegetarian option: As mentioned earlier, swapping out the chicken for beans or quinoa makes this soup a perfect vegetarian meal.
- Spicy version: If you enjoy a little heat, add a dash of cayenne pepper or red pepper flakes for a spicy kick.
Why This Soup is Perfect for You
This Anti Inflammatory Turmeric Chicken Soup not only nourishes the body but also supports a healthy, balanced lifestyle. The combination of turmeric, garlic, and other anti-inflammatory ingredients works wonders for reducing inflammation and boosting your immune system. Whether you’re fighting off a cold, looking for a comforting meal, or simply craving a healthy, delicious soup, this recipe is the answer.
Storing and Reheating
- Refrigeration: After cooking, allow the soup to cool and store it in an airtight container. It will keep in the fridge for up to 5-6 days.
- Freezing: For longer storage, freeze the soup in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
This anti-inflammatory turmeric chicken soup is more than just a meal—it’s a bowl of wellness in every spoonful.
Conclusion
This Anti Inflammatory Turmeric Chicken Soup is not only a comforting, flavorful meal but also an excellent way to support your body’s health with natural anti-inflammatory ingredients. Packed with nourishing vegetables, tender chicken, and a rich broth, it’s a perfect balance of taste and wellness. Whether you’re in need of a cozy dinner on a chilly day or looking for a meal that boosts your immunity, this soup delivers on all fronts. Its versatility allows for adjustments based on dietary preferences, making it a great addition to any meal plan.
Give this recipe a try and enjoy the comforting warmth of a homemade soup that not only tastes amazing but also nourishes your body from the inside out. Don’t forget to store your leftovers for an easy, healthy meal later in the week!
FAQs
1. Can I make this soup vegetarian?
Yes, you can easily make this Anti Inflammatory Turmeric Chicken Soup vegetarian by swapping out the chicken for white beans or quinoa. Additionally, use vegetable broth instead of chicken broth for a completely plant-based option.
2. How can I store and reheat this soup?
To store this soup, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5-6 days. To reheat, simply warm it over low heat on the stove or in the microwave until heated through. You can also freeze this soup for up to 4 months. Just be sure to cool it completely before freezing.
3. Can I add pasta or rice to this soup?
Absolutely! You can add cooked rice or pasta to the soup to make it even heartier. We recommend cooking them separately and adding them just before serving to avoid them soaking up too much broth and becoming mushy.
4. How do I know if the chicken is cooked properly?
To check if the chicken is fully cooked, make sure it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. You can also cut into the chicken to ensure it is no longer pink and the juices run clear.
More Relevant Recipes
- Slow Cooker Coconut Curry Beef Stew: This hearty stew features a rich coconut milk base, paired with tender beef and aromatic curry spices, creating a dish with similar warming flavors and comforting qualities as the Anti Inflammatory Turmeric Chicken Soup.
- Butternut Squash and Sweet Potato Soup: A creamy, velvety soup made with roasted butternut squash and sweet potatoes, offering a rich, earthy flavor profile that pairs well with the turmeric in the original recipe, making it another great anti-inflammatory option.
- Slow Cooker Chicken Stew: This comforting chicken stew is full of vegetables and tender chicken, simmered to perfection in a savory broth, reminiscent of the healthy, hearty qualities of the Anti Inflammatory Turmeric Chicken Soup.

Anti Inflammatory Turmeric Chicken Soup
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This Anti Inflammatory Turmeric Chicken Soup is made with turmeric, chicken, and a variety of vegetables, creating a flavorful, nourishing, and anti-inflammatory dish. It’s perfect for a cozy meal and offers numerous health benefits.
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 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
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onion, leek, carrots, celery, and 1 teaspoon kosher salt. Sauté for 14-16 minutes until leeks are soft and beginning to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes until fragrant.
- Pour in the chicken broth and coconut milk, and add the raw chicken. Ensure the chicken is submerged and bring the soup to a simmer. Partially cover the pot and cook for 15-20 minutes until the chicken is cooked through and vegetables are tender.
- Remove the chicken from the pot and shred it using two forks. Return the chicken to the pot, then add the frozen peas and fresh parsley. Simmer for 5 minutes until peas are tender and bright green.
- Season to taste with salt and pepper. Serve with extra parsley if desired.
Notes
- Store leftovers in an airtight container in the fridge for 5-6 days.
- Freeze for up to 4 months. Thaw overnight in the fridge before reheating.
- You can add cooked rice or pasta to the soup for extra heartiness.
- For a vegetarian version, swap chicken with white beans or quinoa and use vegetable broth.
- If you want more spice, consider adding red pepper flakes or cayenne pepper to the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg