Name: Turmeric Chicken Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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 chicken 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

Jump to Recipe· 4.5 from 33 reviews

If you’re looking for a cozy, nourishing bowl to lift your spirits and warm you up from the inside out, you’ve got to try this Turmeric Chicken Soup Recipe. It’s not just any soup — it’s packed with anti-inflammatory ingredients like turmeric and coconut milk, making it perfect for those days you want something comforting but also good for your body. Trust me, this recipe has become my go-to when I need that soothing hug in a bowl, and once you make it, you’ll see why.

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Why This Recipe Works

Balanced Flavors: The turmeric and poultry seasoning bring warmth without overpowering, while the coconut milk adds richness and creaminess.
Nutrient-Packed: Loaded with fresh veggies and lean chicken, it’s a wholesome bowl that fuels and heals.
Simple but Satisfying: You don’t need fancy ingredients or hours in the kitchen — it’s straightforward, making it perfect for weeknights.
Flexible and Easy to Customize: Whether you want it vegan, creamier, or with some extra greens, this recipe adapts well to your preferences.

Turmeric Chicken Soup, healthy turmeric chicken soup, nourishing chicken soup with turmeric, anti-inflammatory chicken soup, comforting chicken soup recipe - A close-up view of a white pot filled with a yellowish-green chicken soup with visible small pieces of shredded chicken, orange carrot slices, green peas, and diced onion. The soup has a slightly oily surface with chopped green herbs sprinkled on top, especially concentrated along one side. A wooden spoon is partially submerged on the right side, stirring the soup. The pot sits on a white marbled surface visible in the background photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Turmeric Chicken Soup Recipe was chosen because it complements the others nutritionally and flavor-wise — from the earthy sweetness of carrots and leeks to the anti-inflammatory power of turmeric. When shopping, look for fresh, crisp vegetables and good-quality chicken broth to get the most out of the soup.

Olive oil: A healthy fat that helps soften veggies and infuses the base with smooth richness.
Onion: Adds natural sweetness and depth once caramelized.
Leek: Offers a subtle onion flavor, making the broth more complex and comforting.
Carrots: Bring a gentle sweetness and texture that balances the spices.
Celery: Provides a savory backbone to the broth.
Kosher salt: Essential for seasoning and drawing out flavors from the vegetables.
Garlic: Brings aromatic warmth that perfectly complements turmeric.
Turmeric: The star spice — it gives the soup a golden hue and anti-inflammatory benefits.
Poultry seasoning: A blend of herbs that adds cozy, familiar warmth to the dish.
Chicken broth: The flavorful liquid base that ties everything together.
Coconut milk: Creamy and slightly sweet, it softens the spice and enriches the soup’s texture.
Boneless skinless chicken thighs or breasts: Tender protein that cooks effortlessly in the broth.
Frozen peas (optional): A pop of color and subtle sweetness to finish the soup.
Fresh parsley: Adds bright freshness and herbaceous lift at the end.
Black pepper: For that final touch of heat and balance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this Turmeric Chicken Soup Recipe is how easy it is to tweak. Whether you’re craving extra veggies or need to keep it dairy-free and gluten-free, this soup is super forgiving and adapts easily. Play around – you might discover your new favorite twist!

Variation: I’ve swapped chicken for tofu once and added kale instead of parsley — it was surprisingly delicious and just as comforting.
Seasonal change: In colder months, I sometimes stir in sweet potato cubes early on for extra heartiness.
Spice adjustment: If you like a little kick, adding a pinch of red chili flakes during step two wakes up the flavors perfectly.
Make it vegan: Use vegetable broth and tofu or chickpeas instead of chicken, and it’s just as tasty.

Step-by-Step: How I Make Turmeric Chicken Soup Recipe

Step 1: Sauté the Veggies Slowly for Maximum Flavor

Start by heating your olive oil over medium heat in a large soup pot. Toss in the diced onions, sliced leeks, carrots, celery, and a teaspoon of kosher salt. Stir occasionally as you let the veggies soften and the leeks start to caramelize — this usually takes about 14-16 minutes. Patience here pays off! The slow cooking releases those sweet, savory flavors you want as the base of your soup.

Step 2: Add Aromatics and Spices

Next up, add the chopped garlic, turmeric, and poultry seasoning to the pot. Keep stirring for 2-3 minutes until everything smells fragrant and you can almost taste those warming spices. This step is crucial because it blooms the spices, unlocking deep flavors that’ll shine in the finished soup.

Step 3: Simmer with Broth, Coconut Milk & Chicken

Pour in your chicken broth and coconut milk, then gently nestle the raw chicken pieces into the pot, making sure they’re covered by the liquid. Scrape the bottom of the pot to loosen all those flavorful bits. Bring it just to a bare simmer, then partially cover and let everything cook gently for 15-20 minutes, or until the chicken is cooked through and the veggies are tender. Pro tip: Keep the heat low to avoid boiling too hard — this helps prevent the coconut milk from splitting.

Step 4: Shred Chicken and Add Final Ingredients

Take the chicken out and set it on a cutting board to rest for a moment. Shred it with two forks or chop into bite-sized pieces — whichever you prefer! Return the shredded chicken to the pot along with frozen peas (if using) and fresh parsley. Bring the soup back to a slow simmer, allowing the peas to cook just until bright and tender, about 5 minutes.

Step 5: Season to Taste and Serve

Finally, season your soup with salt and pepper to your liking. I usually add a bit more fresh parsley here for that pop of herby freshness. Serve it up warm, maybe with a crusty slice of your favorite bread — yum!

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Tips from My Kitchen

Low & Slow Is the Way: Don’t rush the sauté step; letting the veggies caramelize gently transforms the flavor.
Watch the Coconut Milk: Keep the simmer gentle to prevent it from breaking apart — that silky texture is key.
Shredding Chicken Tips: Let the chicken rest before shredding so it stays juicy and pulls apart easily.
Adding Peas Last: Toss peas in at the very end to keep their bright color and fresh bite.

How to Serve Turmeric Chicken Soup Recipe

Garnishes

I love finishing this soup with a sprinkle of fresh parsley — it adds that lovely burst of green and fresh flavor that brightens the bowl. Sometimes, I’ll add a squeeze of fresh lemon juice or even a dash of chili oil if I’m feeling adventurous. Both add a nice contrast to the creamy broth.

Side Dishes

This turmeric chicken soup pairs beautifully with a slice of warm whole-grain or sourdough bread for dipping. You could also serve it with a simple side salad or roasted sweet potatoes for a fuller meal. When I’m really hungry, I pile on a grain bowl with quinoa or brown rice alongside.

Creative Ways to Present

For special occasions or when friends come over, I’ve served this soup in individual bowls lined with a swirl of coconut cream and sprinkled with microgreens or freshly chopped cilantro. It looks stunning and feels a bit fancy but is totally effortless!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover turmeric chicken soup in airtight containers in the fridge. It keeps well up to 5-6 days, which means you can enjoy it throughout the week without losing that fresh, cozy flavor.

Freezing

This soup freezes like a dream! I pour cooled soup into freezer-safe containers and freeze it for up to 4 months. When I’m ready to eat it again, I thaw it overnight in the fridge and it tastes just as scrumptious as the first day.

Reheating

I reheat this soup gently on the stovetop over low heat to avoid breaking the coconut milk. You can also use a microwave but stir every minute or so to keep it smooth and evenly warm. Adding a pinch of fresh herbs when reheating revitalizes the flavors.

FAQs

Can I use chicken breasts instead of thighs for this Turmeric Chicken Soup Recipe?

Absolutely! Both boneless, skinless chicken breasts or thighs work well. Thighs tend to be a bit juicier and more forgiving if overcooked, but breasts will keep the soup lean and tender as long as you don’t overcook them.
Is turmeric safe to consume regularly?

Yes, turmeric is safe to consume regularly in typical cooking amounts. It offers anti-inflammatory benefits and adds beautiful color and flavor to dishes like this soup. If you have specific health concerns or take medications, it’s always a good idea to consult your doctor.
Can I make this Turmeric Chicken Soup Recipe in a slow cooker?

Definitely! Start by sautéing the veggies and spices on the stovetop, then transfer everything to your slow cooker with broth, coconut milk, and chicken. Cook on low for 4-6 hours until the chicken is tender, then shred and add peas and parsley near the end.
What can I substitute for coconut milk if I don’t like it?

You can swap coconut milk for plain unsweetened almond milk or cashew cream for a different creamy texture. Just note that the flavor will be less tropical but still delicious and smooth.
Can I add more vegetables to the soup?

For sure! Feel free to add zucchini, spinach, or sweet potatoes according to your taste. Just add harder veggies earlier in the cooking process and delicate greens toward the end.

Final Thoughts

This Turmeric Chicken Soup Recipe has truly become a little sanctuary in my kitchen. It’s the kind of meal that feels like a warm hug on a chilly day—and knowing it’s nourishing both my body and soul makes it even better. I hope you give it a try soon and find the same comfort and joy in every golden spoonful as I do. Cooking this soup is as soothing as eating it, and I promise you’ll want to keep this one in your recipe rotation.