Anti-Inflammatory Turmeric Chicken Soup

This hearty anti-inflammatory turmeric chicken soup has become my go-to remedy for cold days and whenever anyone in my household needs a nourishing boost. The golden broth, packed with vegetables and tender chicken, delivers both comfort and healing properties in every spoonful.

I first created this soup during a particularly rough flu season when my family needed something nourishing yet comforting. The turmeric's subtle earthiness paired with the creamy coconut milk has made it our household's most requested "feel better" meal throughout the years.

Ingredients

• Olive oil: Provides the base for sautéing which allows the flavors to develop properly
• Onion and leek: Create a sweet aromatic foundation for the soup
• Carrots and celery: Add texture and nutritional value to the broth
• Garlic: Boosts both flavor and immune supporting properties
• Turmeric: Delivers anti-inflammatory benefits and that gorgeous golden color
• Poultry seasoning: Adds depth without needing multiple individual herbs
• Chicken broth: Forms the savory base; use homemade for best results
• Coconut milk: Creates a luxurious creamy texture without dairy
• Boneless chicken thighs or breasts: Provide protein and substance
• Frozen peas: Add a pop of color and sweet flavor
• Fresh parsley: Brightens the entire dish with its clean herbaceous notes

Step-by-Step Instructions

Build the Vegetable Base:

Heat olive oil over medium heat in a large soup pot, then add onions, leeks, carrots, celery, and salt. Cook gently for a full 14-16 minutes until the vegetables soften and the leeks begin to caramelize. This extended cooking time develops a sweet foundation that flavors the entire soup.

Bloom the Aromatics:

Add the chopped garlic, turmeric, and poultry seasoning to the softened vegetables. Sauté for another 2-3 minutes while stirring frequently. This step is crucial as it activates the fat-soluble compounds in the turmeric and releases the essential oils in the garlic and dried herbs.

Simmer the Broth and Chicken:

Pour in the broth and coconut milk, then add the raw chicken pieces. Bring to a gentle simmer being careful not to boil vigorously. Cover partially and let cook for 15-20 minutes until the chicken is fully cooked. Keep the heat low to prevent the coconut milk from separating.

Finish with Fresh Elements:

Remove the cooked chicken and shred or dice it before returning to the pot. Add frozen peas and fresh parsley, then simmer just 5 minutes longer. The peas should turn bright green and tender while retaining their shape and vibrant color.

Final Seasoning:

Taste the soup and adjust with salt and pepper as needed. The soup should be well seasoned but not overly salty. Garnish with additional fresh parsley just before serving for an extra burst of color and flavor.

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The turmeric is truly the star of this soup. When I first started cooking with it, I was mainly drawn to its color, but I've since learned about its incredible health benefits. My grandmother actually used to make a simple turmeric tea whenever anyone felt unwell, and this soup feels like a modern evolution of her healing tradition.

Storage and Meal Prep

This soup gets even better after a day in the refrigerator as the flavors continue to meld together. Store in airtight containers for up to 5-6 days in the refrigerator, making it perfect for weekly meal prep. The soup reheats beautifully on the stovetop over medium-low heat or in the microwave. Just make sure to warm it gently to preserve the texture of the vegetables and prevent the coconut milk from separating.

Ingredient Substitutions

For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. Add a can of rinsed white beans or chickpeas for protein. For those avoiding coconut, you can substitute heavy cream if dairy is not an issue, or use a plant-based cream alternative. If fresh leeks are unavailable, simply increase the amount of onion. The poultry seasoning can be replaced with a blend of dried thyme, sage, and rosemary if needed.

Serving Suggestions

Serve this vibrant soup with a slice of crusty bread for dipping or a simple side salad dressed with lemon vinaigrette for a complete meal. For added texture, top individual bowls with homemade croutons or a sprinkle of toasted pumpkin seeds. This soup also pairs wonderfully with a cool cucumber yogurt side dish to balance the warm spices. For special occasions, I like to serve it in hollowed out small bread bowls for an impressive presentation.

Common Queries

→ Can I make this soup vegetarian?

Yes! Replace the chicken with 2 cans of drained chickpeas or white beans, and use vegetable broth instead of chicken broth. Add the beans when you would normally return the shredded chicken to the pot.

→ Why is my coconut milk splitting in the soup?

Coconut milk can split if the soup boils too vigorously. Keep it at a gentle simmer and avoid boiling. If splitting occurs, it won't affect the flavor, just the appearance.

→ What can I substitute for leeks?

If leeks aren't available, use an additional medium onion or 2-3 shallots instead. You'll still get a delicious flavor base for the soup.

→ How can I make this soup more filling?

Add cooked rice, quinoa, or small pasta like orzo during the last 5 minutes of cooking. You can also serve it with crusty bread or a side salad for a complete meal.

→ Can I use ground turmeric if I don't have fresh?

Yes, the recipe already calls for ground turmeric (1 teaspoon). If you have fresh turmeric root, you can substitute it by using 1 tablespoon of grated fresh turmeric instead.

→ What is poultry seasoning and what can I substitute?

Poultry seasoning typically contains sage, thyme, marjoram, rosemary, and sometimes nutmeg. If unavailable, use 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage as a substitute.