Anti Inflammatory Turmeric Chicken Soup Recipe

Introduction

This Ultimate Anti-Inflammatory Turmeric Chicken Soup Recipe is a warm, comforting bowl of wellness. Packed with healing spices and nourishing ingredients, it’s perfect for boosting your immune system or soothing a cold. For another simple turmeric chicken dish, try this Simple Meal Prep Turmeric Chicken With Broccoli And Carrots Recipe. Let’s make a pot of this golden, restorative soup.

Ingredients

This Anti Inflammatory Turmeric Chicken Soup comes together with aromatic vegetables, warming spices, and creamy coconut milk for a deeply comforting and nourishing bowl.

• 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 dried powdered turmeric
• 1 teaspoon poultry or all-purpose seasoning
• 6 cups chicken broth
• 1 13.5 ounce can coconut milk
• 1 1/4 pounds boneless skinless thighs or breasts (if using boneless skinless breasts, I suggest cutting each breast into 3 or 4 equal-sized pieces so that they cook more quickly, and at an even rate)
• 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

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Anti Inflammatory Turmeric Chicken Soup is ready in about 25% less time than many traditional chicken soup recipes, thanks to its streamlined ingredient list and simple simmering method.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion, 3 minced garlic cloves, and 2 tablespoons of grated fresh ginger. Sauté for 5-7 minutes until the onion is soft and translucent, stirring frequently to prevent burning.

Step 2 — Bloom the Spices

Add 2 tablespoons of ground turmeric, 1 teaspoon of ground black pepper (to boost turmeric absorption), and 1 teaspoon of ground cumin to the pot. Stir constantly for 1-2 minutes until the spices are fragrant. This step, called “blooming,” unlocks their full flavor and anti-inflammatory properties.

Tip: If you like a bit of heat, add ½ teaspoon of cayenne pepper or red pepper flakes with the other spices.

Step 3 — Add Broth and Vegetables

Pour in 8 cups of low-sodium chicken broth. Add 3 chopped carrots and 3 chopped celery stalks. For a richer flavor, you can use a combination of broth and water. Bring the mixture to a boil over high heat.

Step 4 — Cook the Chicken

Once boiling, reduce the heat to a gentle simmer. Add 1.5 pounds of boneless, skinless chicken breasts or thighs to the pot. Ensure the chicken is fully submerged. Simmer uncovered for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 5 — Shred the Chicken

Remove the cooked chicken with tongs and place it on a cutting board. Let it rest for 5 minutes, then use two forks to shred it into bite-sized pieces. Return all the shredded chicken to the soup pot.

Step 6 — Add Greens and Final Seasoning

Stir in 4 cups of chopped leafy greens like kale or spinach. Simmer for another 3-5 minutes until the greens are wilted and tender. Season the Anti Inflammatory Turmeric Chicken Soup with salt to taste, starting with 1 teaspoon and adjusting as needed.

Step 7 — Finish and Serve

Turn off the heat and stir in the juice of one fresh lemon. This brightens all the flavors. Ladle the hot soup into bowls. For added healthy fats and creaminess, garnish with avocado slices or a drizzle of extra virgin olive oil before serving.

Nutritional Information

Calories	~320 kcal
Protein	~28 g
Carbohydrates	~22 g
Fat	~12 g
Fiber	~4 g
Sodium	~850 mg

Note: Nutritional values for this Anti Inflammatory Turmeric Chicken Soup are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

This versatile Anti Inflammatory Turmeric Chicken Soup is easy to customize for different dietary needs. Here are practical swaps that maintain its healing flavor profile.

• Protein Swap (Plant-Based) — Replace chicken with chickpeas or lentils for a hearty, fiber-rich version. The earthy flavor complements the turmeric and ginger beautifully.
• Lower-Carb Option — Substitute potatoes and carrots with cauliflower florets and diced turnips. They provide a similar texture with fewer net carbs.
• Dairy-Free Creaminess — For a creamy finish without dairy, blend in a portion of the soup with canned coconut milk or raw cashews for a rich, silky texture.
• Gluten-Free Adaptation — This soup is naturally gluten-free if you use a certified gluten-free broth. Always check labels to be sure.
• Low-Sodium Version — Use homemade bone broth or a no-salt-added stock, and boost flavor with extra garlic, a squeeze of lemon, and fresh herbs at the end.
• Extra Anti-Inflammatory Boost — Add a handful of fresh spinach or kale in the last few minutes of cooking for added nutrients and a vibrant color.
• Spice Level Adjustment — Control the heat by reducing or omitting black pepper and chili, or add a pinch of cayenne for those who prefer a spicier anti-inflammatory soup.

Serving Suggestions

• Pair this Anti Inflammatory Turmeric Chicken Soup with a simple side salad of mixed greens dressed with lemon and olive oil for a light, complete meal.
• Serve it over a scoop of cooked quinoa or brown rice to make it more hearty and filling, perfect for a satisfying lunch.
• Enjoy it as a warming starter before a main course of grilled fish or roasted vegetables for a health-focused dinner occasion.
• For a cozy weeknight dinner, serve this soup with a slice of crusty whole-grain bread or gluten-free crackers for dipping.
• Brighten the bowl with a final garnish of fresh cilantro, a squeeze of lime juice, and a dollop of coconut milk for extra creaminess and flavor contrast.
• Portion it into a thermos for a nourishing, on-the-go lunch that supports wellness throughout a busy day.

This versatile Anti Inflammatory Turmeric Chicken Soup is excellent for meal prep. Let it cool completely before storing, and the flavors will deepen beautifully by the next day.

Common Mistakes to Avoid

• Mistake: Using old, ground turmeric that has lost its potency. Fix: Use fresh turmeric root or a high-quality, recently purchased powder for maximum anti-inflammatory benefits.
• Mistake: Adding turmeric at the very end of cooking. Fix: Sauté the turmeric with onions and garlic in oil at the start to “bloom” it, unlocking its full flavor and curcumin absorption.
• Mistake: Skipping black pepper. Fix: Always include a generous pinch of black pepper; its piperine boosts curcumin absorption by up to 2000%.
• Mistake: Overloading with raw, bitter greens at the finish. Fix: Add hearty greens like kale or chard midway through simmering to mellow their flavor and integrate them into the soup.
• Mistake: Using a weak, watery broth as the base. Fix: Start with a rich, homemade bone broth or a high-quality store-bought version to build a deeply flavorful and nourishing foundation.
• Mistake: Not balancing the earthy turmeric with bright, acidic notes. Fix: Finish the soup with a squeeze of fresh lemon juice or a dash of apple cider vinegar to lift all the flavors.
• Mistake: Cooking the chicken breast too long, making it dry and stringy. Fix: Add shredded cooked chicken or diced raw breast in the last 10-15 minutes of simmering just to heat through or cook gently.
• Mistake: Forgetting the fat. Fix: Use a good fat like coconut oil or olive oil to sauté your aromatics, as curcumin is fat-soluble and needs it for your body to utilize it.
• Mistake: Underseasoning out of fear of the spices. Fix: Taste and adjust salt and pepper at the end; proper seasoning makes the anti-inflammatory turmeric chicken soup harmonious, not harsh.

Storing Tips

• Fridge: Cool your Anti Inflammatory Turmeric Chicken Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the soup in portion-sized airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C). You can also reheat individual portions in the microwave, stirring every 30 seconds until piping hot.

For the best flavor and texture, add fresh herbs like cilantro or parsley just before serving your reheated soup.

Conclusion

This Anti Inflammatory Turmeric Chicken Soup is a delicious way to nourish your body and soothe your senses. We hope you love this comforting recipe! Give it a try and let us know how it turned out in the comments. For more hearty meals, check out our Homestyle Pot Roast with Baby Potatoes and Cheesy Toast Recipe.

Print

Anti Inflammatory Turmeric Chicken Soup

Print Recipe

• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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 dried powdered turmeric
• 1 teaspoon poultry or all-purpose seasoning
• 6 cups chicken broth
• 1 13.5 ounce can coconut milk
• 1 1/4 pounds boneless skinless thighs or breasts (if using boneless skinless breasts, I suggest cutting each breast into 3 or 4 equal-sized pieces so that they cook more quickly, and at an even rate)
• 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

1. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
2. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
3. Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
4. Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.
5. Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!

FAQs

Can I make this Anti Inflammatory Turmeric Chicken Soup in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Simply add all ingredients except the spinach to the pot and cook on low for 6-8 hours. Shred the chicken and stir in the spinach just before serving to preserve its nutrients and color.

How can I increase the anti-inflammatory benefits of this soup?

To boost the anti-inflammatory properties, ensure you use black pepper with the turmeric, as it significantly increases curcumin absorption. You can also add extra ginger or a pinch of cayenne pepper. This Anti Inflammatory Turmeric Chicken Soup is designed as a foundational recipe you can customize.

How should I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. If the soup thickens upon standing, add a splash of broth or water when reheating to reach your desired consistency.