Anti Inflammatory Turmeric Chicken Soup

Let’s talk about comfort food that actually does something for you. This anti inflammatory turmeric chicken soup is the cozy, feel-good bowl that your body’s been craving—especially when you’re under the weather, feeling rundown, or just plain chilly.

It’s not just any chicken soup. This one’s loaded with bright, golden turmeric (hello, natural anti-inflammatory), fresh veggies, and tender, juicy chicken—all simmered in a flavorful broth that warms you right down to your bones.

And here’s the kicker: it’s one pot, gluten-free, dairy-free, paleo-friendly, and super easy to make. You can even make it vegetarian with just a couple of swaps. It works for sick days, meal prep Sundays, or just those nights when you want something clean and nourishing on the table—without messing up your whole kitchen.

Honestly, this soup has healing vibes written all over it. Whether you’re battling a cold or just want a wholesome dinner with serious flavor, this bowl‘s got you covered.

Why You’ll Love This Soup

Here’s the deal—this soup is:

• One-pot magic (less cleanup = more chill time)
• Packed with colorful, fresh vegetables
• Full of protein and anti-inflammatory ingredients
• Creamy without the dairy (thanks, coconut milk!)
• Cozy and comforting like a blanket in a bowl
• Great for batch cooking and freezing
• Totally customizable: add rice, beans, or pasta if you like

It’s like your grandma’s chicken soup got a superfood upgrade.

Ingredients & Substitutions

Let’s break it down. Here’s everything you’ll need to make this turmeric chicken soup recipe, plus some ideas to tweak it based on what’s in your kitchen.

Aromatics (aka flavor base)

• Olive oil — or go wild with ghee, coconut oil, or avocado oil
• Onions & leeks — this combo gives a mild sweetness and is loaded with antioxidants
• Garlic — don’t hold back here; it’s one of the best natural immune boosters

Veggie Crew

• Carrots & celery — the classic soup base, perfect for flavor and texture
  (Try swapping celery with fennel if you’re feeling fancy.)
• Peas — toss them in at the end so they stay sweet and poppy
  (Spinach or kale works too if you want leafy greens.)

Chicken

• Boneless, skinless breasts or thighs
  • Thighs: juicier, richer flavor
  • Breasts: leaner and shreds beautifully
    Want a meatless version? Sub in white beans or quinoa!

Liquids

• Chicken broth — store-bought or homemade both work.
  Vegetarian? Use veggie broth.
• Coconut milk (optional) — adds creamy texture without dairy. Plus, healthy fats!

Seasoning & Spices

• Ground turmeric — the golden anti-inflammatory superstar
• Poultry seasoning — adds savory depth
• Salt & black pepper — season as you go
• Fresh parsley — stirred in at the end for brightness
  Other options: dill, cilantro, or even a sprinkle of thyme

FAQs & Tips

How to Make Anti Inflammatory Turmeric Chicken Soup (Step-by-Step)

Alright, let’s get this pot simmering.

Step 1: Sauté the aromatics

In a large pot or Dutch oven, heat your oil over medium heat. Toss in the chopped onions, leeks, and garlic. Let them cook for 5–7 minutes until soft and fragrant.

Smells like magic already.

Step 2: Add the veggies and spices

Stir in the carrots and celery, and let everything get cozy for another 5 minutes. Then, sprinkle in your turmeric, poultry seasoning, a big pinch of salt, and a few cracks of pepper.

Step 3: Add the chicken and liquids

Pour in the chicken broth (and coconut milk, if using). Nestle the raw chicken breasts or thighs into the pot. Bring to a gentle simmer.

Cover and let it cook for about 30 minutes, or until the chicken is cooked through.

Step 4: Shred the chicken

Pull out the chicken with tongs, let it cool slightly, then shred it with two forks. Toss it back into the pot.

Step 5: Finish and season

Stir in the peas and chopped parsley. Taste and adjust seasoning. Want a little zing? Add a squeeze of lemon juice.

And you’re done. Easy, right?

Recipe Card

Anti Inflammatory Turmeric Chicken Soup

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• Author: Jake
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Description

Wholesome, cozy, and made for healing. This anti-inflammatory turmeric chicken soup is the comfort food your body craves—especially when you’re feeling under the weather, run down, or just want something warm and nourishing.

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Ingredients

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• 2 tbsp olive oil (or ghee/coconut oil)
• 1 large onion, diced
• 1 leek, sliced
• 6 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 1 lb boneless skinless chicken breasts or thighs
• 6 cups chicken broth (or veggie broth)
• 1 cup coconut milk (optional)
• 1 tsp ground turmeric
• 1 tsp poultry seasoning
• 1 cup peas (frozen or fresh)
• ¼ cup chopped parsley
• Salt and pepper to taste
• Lemon wedges (for serving)

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Instructions

1. Heat oil in a large pot over medium heat. Add onions, leeks, and garlic. Sauté 5–7 mins.
2. Add carrots and celery. Cook another 5 mins. Stir in turmeric, poultry seasoning, salt, and pepper.
3. Pour in broth and coconut milk. Add chicken. Bring to a boil, reduce to simmer. Cover and cook 30 mins.
4. Remove chicken, shred, and return to pot.
5. Stir in peas and parsley. Adjust seasoning.
6. Serve hot with lemon wedges.

Notes

Store in the fridge for up to 5–6 days or freeze up to 4 months. Reheat gently with a splash of broth or water. Great over rice, pasta, or with crusty bread.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort/Healthy

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Serving Suggestions

This soup is perfect on its own—but let’s say you wanna bulk it up?

• Serve over rice or with a scoop of quinoa
• Ladle over zucchini noodles or cooked pasta
• Pair with a crisp green salad
• Toast up some sourdough or gluten-free bread
• Add white beans or chickpeas for extra protein

And if you’ve got leftover chicken? Here’s a great way to reuse it: how to use leftover chicken in healthy recipes

Storage & Reheating

This soup loves a good second act.

In the Fridge:

• Keeps for 5–6 days in an airtight container
• Flavors actually deepen over time (bonus!)

In the Freezer:

• Lasts up to 4 months
• Freeze flat in zip-top bags for easy stacking
• Thaw overnight in fridge before reheating

To Reheat:

• Stovetop: Simmer gently, stir often
• Microwave: Heat in 1-minute bursts, stirring in between
• Add a splash of water or broth to thin if it thickens

Related Recipes You’ll Love

Feeling inspired? Try more of our warm, feel-good bowls:

• Hearty traditional chicken soup alternatives
• Delicious keto soup options for inflammation
• Authentic and comforting potato soup ideas
• Nourishing chicken-based soups and stews
• Bright and healthy orange vegetables to add to soups
• Easy and protein-packed ground chicken recipes
• Simple and flavorful chicken breast meals
• Benefits of ginger tea for inflammation and immunity

Final Spoonful

This anti inflammatory turmeric chicken soup isn’t just soup—it’s nourishment in a bowl. It’s the kind of meal that hugs you from the inside out. Whether you’re looking for immune support, a clean-eating dinner, or just a way to use up some chicken and veggies, this recipe is a keeper.

Let this be your go-to on the days you need something warm, healing, and just plain delicious.

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