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This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with nutrients, and perfect for meal prep or family dinner. The best way to warm up with when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
The best anti inflammatory chicken soup
I don’t know about you, but chicken soup is my ultimate comfort food when the weather turns cold or someone in the house is sick.
All the immune boosting ingredients plus the warmth of a delicious bowl of soup hit the spot every time.
Traditional chicken soup is always a great option, but sometimes it’s nice to switch it up for something a little more unique (with the added bonus of turmeric for anti inflammatory points!).
And if you’re looking for an immune boosting anti inflammatory soup without the meat be sure to check out this recipe for Anti Inflammatory Vegetable Soup with Turmeric!
Why you’ll love this chicken soup
It is:
- Rich and flavorful
- Packed with nutrient rich vegetables, healthy fats, and protein
- Nourishing
- Immune boosting
- Warming and cozy
- Hearty
- Comforting
- So delicious!
Ingredients & substitutions
You can find the full list of ingredients along with measurements in the recipe card below. These are my ingredient notes and recommendations for easy swaps.
- Olive oil – For sautéing the veggies. You could easily substitute it with another cooking fat like ghee, coconut oil, or avocado oil.
- Onion, leeks, & garlic – Alliums not only help create a flavorful base for this soup, but also add some potential anti inflammatory benefits. Leeks can be left our if you don’t have them, but I love the soft aromatic sweetness they add.
- Carrots and celery – Carrots and celery are a staple in chicken soup, and add a ton of flavor!
- Chicken – Boneless skinless chicken thighs and boneless skinless chicken breast both work well in this recipe.
- Spices – Turmeric and poultry seasoning help bolster the flavor and nutritional properties.
- Chicken broth – The innate richness of chicken broth lends itself perfectly to this soup, but vegetable broth could be used in it’s place.
- Coconut milk – For a bit of added flavor, beneficial fat, and richness. Feel free to omit if you prefer not to use it.
- Peas – Sweet peas lend a welcome pop of bright green sweet flavor. Can easily be substituted with broccoli florets, baby spinach, or kale instead!
- Parsley – Added just before serving, fresh parsley adds a lovely herbaceous note. Other fresh herbs liked dill or cilantro would also be delicious.
Can I add noodles or rice?
Yes! This recipe easily modified to make other additions like rice and pasta if that’s what you’re craving.
I would recommend cooking the rice and/or noodles separately and adding them to your bowl just before serving. This will help prevent the noodles or grains from soaking up too much of the broth and becoming overly soft.
Potatoes would also be a delicious addition! They could be added with the spices, just before adding the broth and simmered until tender.
Does celery add flavor to soup?
Celery adds a ton of sweet, aromatic flavor to soups and braises.
If you’re not a fan of the texture, I would recommend cutting it lengthwise into thin strips and then cutting it crosswise into small diced pieces.This video is a great visual demonstration of how to cut celery like this.That way you get all the sweet flavor but the fibers in the celery stalk are cut really small so you won’t get caught up over the texture.
Finely diced fennel would be a great substitute for celery.
Is chicken stock or vegetable stock better for this soup?
It really depends on your preference – but truthfully either works!
I always recommend finding the best tasting broth you can get your hands on, whether it’s chicken broth or vegetable broth.
What type of chicken is best?
Typically I use boneless skinless chicken breast or boneless skinless chicken thighs for chicken soup.
Chicken breast has a reputation for being dry and flavorless, but I find that as long as you’re careful not to overcook it, it will remain tender through the cooking process.
Chicken thighs tend to yield a more rich, juicy flavor.
What does turmeric taste like?
Turmeric has a mild earthy, almost bitter flavor with slight peppery notes. The amount used in this soup doesn’t impart a very strong flavor, and is well balanced with the other ingredients.
How to make Anti Inflammatory Turmeric Chicken Soup
This soup comes together quickly in just one pot! All you need to make it is acutting board,knife, and a largesoup pot.
If you’re ready to start cooking you can find the whole recipe in the recipe card below.
Here’s the step-by-step
- Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot and sauté onions, leeks, carrots, celery until leeks are soft and starting to caramelize.
- Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to cook until spices and garlic are fragrant.
- Add broth, coconut milk, and chicken. Add broth and raw chicken to the pot and bring to a simmer. Simmer on low until the chicken is cooked through and veggies are tender.
- Shred chicken and add remaining soup ingredients. 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 to the pot along with frozen peas and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – just until bright green and soft.
- Season and serve. Season to taste with salt and pepper and serve garnished with some extra parsley if desired.
Can you put raw chicken in soup to cook?
Yes, you can put raw chicken in soup to cook.
This is actually one of my favorite ways to make chicken soup, since it’s easy and you don’t have to handle the raw chicken much outside of lowering it into the hot broth.
You could dice the raw chicken before adding it, but I prefer to add the whole piece of meat (either breast or thigh), and allow it to cook almost completely before removing it to cut into bite sized pieces or shred using two forks.
It can then be returned to thesoup potto finish cooking if necessary, and warmed through.
Can this soup be made vegetarian?
This soup can easily be modified to be vegetarian!
To make a completely veg friendly version you should:
- Leave out the chicken, and/or swap it out for white beans or a protein rich grain like quinoa.
- Use vegetable broth instead of chicken broth.
I also have a recipe for Anti Inflammatory Vegetable Soup that’s very similar and would make a great vegan / vegetarian option!
Serving suggestions
This soup is delicious on it’s own as a light lunch or dinner, but can also be bulked up by adding beans, rice, or pasta.
It would also be great served alongside a hearty salad or toast.
Storage and reheating
To reheat:This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator:To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 5-6 days.
To freeze:To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.
Love this healthy chicken soup? Try these other yummy soup recipes!
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Chicken Soup with Spring Vegetables
- Anti-inflammatory Vegetable Soup
- Whole30 Chicken Pot Pie Soup
- Nourishing Chicken and Cauliflower Rice Soup
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Shepherds Pie Soup
- Creamy Dairy Free Chicken and Vegetable Soup
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below!It’s also super helpful for other readers if you share any modifications you made to the recipe.Thank you for sharing your kitchen with NK! We’re so grateful you’re here.
Anti Inflammatory Turmeric Chicken Soup
- Author: Nyssa Tanner
- Total Time: 1 hour
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with nutrients, and perfect for meal prep or family dinner. The best way to warm up with when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.
Ingredients
Scale
- 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 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
- Cook onions, leeks, carrots, and celery. 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.
- Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
- Add broth, coconut milk, and chicken. Add broth and raw chicken to the pot, scraping up any stuck-on bits, and bring to a 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.
- Shred chicken and add remaining soup ingredients. 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 – just until bright green and soft.
- Season and serve. Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!
Notes
To reheat:This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator:To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 5-6 days.
To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Healthy
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