Growing up in the rural South, my days were filled with the comforting clucks of chickens and the gentle rustle of the wind across the fields. My father used to say that chicken soup is the balm for the soul, a potion that can mend a weary heart. As I ladle this Anti Inflammatory Turmeric Chicken Soup into bowls, I feel a connection to those simpler times, when the world seemed to revolve around the warmth of family and the bounty of the land. This recipe reminds me of my grandmother, who could turn the humblest ingredients into a feast that made us feel cherished. Let me share this little piece of my heritage with you, a recipe that warms more than just the belly—it warms the heart.
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- The turmeric brings a golden hue and a touch of magic to your bowl.
- Perfect for those chilly evenings when you need a warm hug in a bowl.
- Loaded with wholesome ingredients that are as good for your body as they are for your soul.
Simple Ingredients for a Delicious Treat
There’s something beautifully rustic about gathering a few simple ingredients and turning them into something that feels like a celebration. The onions, leeks, carrots, and celery form the backbone of this soup, each adding its own layer of flavor. Turmeric, the golden spice, not only colors the soup but brings with it a wealth of anti-inflammatory benefits. And the coconut milk? It adds a creamy richness that feels just right. Don’t forget the fresh parsley—a sprinkle of green that brightens the whole dish.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
First, heat up your olive oil in a large soup pot over medium heat. Add in the onions, leeks, carrots, celery, and a teaspoon of kosher salt. Stir them around and let them get to know each other, sautéing until the leeks are soft and just starting to caramelize—about 14 to 16 minutes. This is where the magic begins!
Next, toss in the chopped garlic, turmeric, and poultry seasoning. Stir frequently for another 2 to 3 minutes, until your kitchen is filled with the fragrant promise of a meal to remember.
Pour in the chicken broth and coconut milk, then add the chicken pieces. Make sure everything is submerged beneath the broth. Bring it all to a gentle simmer, partially covering the pot. Let it cook on low for about 15 to 20 minutes until the chicken is cooked through and the veggies are tender.
Remove the chicken to a cutting board and let it cool slightly before cutting it into bite-sized pieces or shredding it with two forks. Return the chicken to the pot along with the frozen peas (if you’re using them) and fresh parsley. Let it come back to a slow simmer for about 5 minutes until the peas are bright green and soft.
Season to taste with salt and pepper, and serve with a sprinkle of extra parsley if you like. Enjoy!
A Few of My Favorite Tips
When sautéing the veggies, patience is key. Let them caramelize a bit for that extra depth of flavor. And when adding the coconut milk, keep the heat low to prevent it from splitting. Trust me, these little steps make a big difference!
How I Like to Serve This
I love serving this soup with a side of crusty bread, perfect for soaking up every last drop. It’s a meal that invites you to linger around the table, sharing stories and savoring the simple pleasures of life.
Storing & Reheating (If There’s Any Left!)
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to maintain that creamy consistency. This soup is even better the next day, as the flavors continue to meld and deepen.
For more heartwarming recipes, you might enjoy **Why This Creamy Tomato Tortellini Warms My Heart Every Time**, **The Comforting Smothered Chicken and Rice Your Family Will Love**, and **Why This Bang Bang Chicken Bowl Will Steal Your Heart**. Each one is a testament to the joy of cooking and sharing meals with those we love.
Anti Inflammatory Turmeric Chicken Soup
Ingredients
Base Ingredients
- 60 ml olive oil
- 1 medium onion, diced
- 1 large leek, thinly sliced (white and light green parts only)
- 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 can coconut milk (13.5 ounces)
- 1.25 pounds chicken pieces or fillets
- 10 ounces 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 in a large pot, sauté onions, leeks, carrots, celery, and salt until soft, about 14-16 minutes.
- Add garlic, turmeric, and poultry seasoning; sauté for 2-3 minutes until fragrant.
- Add broth, coconut milk, and chicken; bring to a simmer and cook for 15-20 minutes.
- Remove chicken, shred, and return to pot with peas and parsley; simmer for 5 minutes.
- Season with salt and pepper, serve garnished with parsley.
