Discover the delicious, comforting magic of Healing Turmeric Chicken Soup – warm, nourishing, and packed with flavor. Perfect for body and soul!
Why You’ll Love This Recipe
- Immune-Boosting: Loaded with turmeric, garlic, and vegetables for wellness
- Creamy And Comforting: Coconut milk adds richness without dairy
- Simple Ingredients: Easy to find and naturally gluten- and dairy-free
- Anti-Inflammatory: Turmeric and garlic offer powerful health benefits
- Meal Prep Friendly: Keeps well for leftovers throughout the week
- Customizable: Add grains, greens, or more veggies to suit your taste
- Family Approved: Mild but flavorful enough for all ages
- Balanced Nutrition: High in protein and fiber, low in processed ingredients
- Naturally Gluten-Free: Great for those with dietary restrictions
- Perfect For Cold Weather: A cozy, healing meal in every spoonful
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 ground 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
- Additional salt and black pepper to taste
Directions
- In a large soup pot, heat olive oil over medium heat. Add onion, leek, carrots, celery, and 1 teaspoon kosher salt. Sauté until vegetables are softened and leeks are lightly caramelized, about 14–16 minutes.
- Add garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes, stirring frequently, until fragrant.
- Pour in chicken broth and coconut milk, stir to combine. Add chicken, submerging in the liquid. Bring to a gentle simmer.
- Cover partially and cook on low heat for 15–20 minutes, or until chicken is cooked through and vegetables are tender.
- Remove chicken, shred or dice, then return it to the pot.
- Add frozen peas (if using) and parsley. Simmer for another 5 minutes, or until peas are warmed through.
- Taste and adjust seasoning with additional salt and pepper. Serve hot, garnished with more parsley if desired.
Servings And Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Grain Boost: Add cooked quinoa, rice, or noodles
- Spice It Up: Include a pinch of cayenne or red pepper flakes for heat
- Vegan Version: Use chickpeas instead of chicken and vegetable broth
- Greens Add-In: Stir in spinach, kale, or Swiss chard at the end
- Curry Flavor: Add curry powder or fresh ginger for depth
- Lemon Brightness: Finish with lemon juice for a tangy lift
- Sweet Potato Swap: Use diced sweet potato instead of carrots for extra fiber
- Herb Mix-Up: Try dill, cilantro, or thyme for a different herb profile
- Bone Broth Boost: Use bone broth for added protein and collagen
- No Coconut?: Replace with regular or dairy-free cream if preferred
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4–5 days
- Freezer: Freeze in individual portions for up to 3 months
- Reheating: Warm gently on the stovetop or in the microwave until heated through. Stir well before serving, as coconut milk may separate
FAQs
Is This Soup Good For A Cold Or Flu?
Yes, the turmeric, garlic, and broth help reduce inflammation and support the immune system, making it ideal when you’re feeling under the weather.
Can I Use Rotisserie Chicken Instead?
Absolutely. Add shredded rotisserie chicken in Step 5 and reduce cooking time accordingly.
Is This Soup Spicy?
No, it’s flavorful but mild. You can add spice if you prefer with chili flakes or cayenne pepper.
Can I Make This In A Slow Cooker?
Yes, add all ingredients except the peas and parsley to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add peas and parsley in the last 30 minutes.
Can I Substitute Coconut Milk?
Yes, you can use heavy cream, half-and-half, or a non-dairy alternative like oat or almond milk for a different taste.
How Do I Store Leftovers?
Store in a sealed container in the fridge for 4–5 days, or freeze in portions for longer storage.
Can I Add Pasta To This Soup?
Yes, cooked small pasta like orzo or ditalini works well added at the end.
What Can I Use Instead Of Leek?
Use extra onion or green onions if leeks are not available.
How Do I Make It Creamier?
Blend a portion of the soup with an immersion blender before adding the chicken back in, or stir in more coconut milk.
Is This Soup Low-Carb?
Yes, it’s naturally low in carbohydrates and suitable for many low-carb meal plans.
Conclusion
Healing Turmeric Chicken Soup is more than just a meal—it’s a warm hug in a bowl. Packed with wholesome ingredients and vibrant spices, this soup is the perfect way to nourish your body and comfort your spirit. Make a big pot, enjoy it throughout the week, and let every spoonful bring a little more balance to your day.
Nourish More with These Recipes
Keep your wellness journey flavorful and comforting with these soothing, hearty, and immune-boosting recipes from our kitchen:
- Stay cozy with the rich, creamy goodness of Creamy Cheddar Baked Potato Soup—a comforting bowl for chilly days.
- Pair your soup with Rustic Roasted Garlic Bread—perfect for dipping and adding that garlicky crunch.
- For a hearty one-pan meal, try Cabbage Roll Soup—packed with vegetables, beef, and nourishing broth.
- Balance comfort with nutrition in this breakfast-friendly Oatmeal Apple and Carrot Breakfast Cake—soft, wholesome, and subtly sweet.
- Add variety with a vibrant Pineapple Cucumber Salad—cool, hydrating, and a perfect palate cleanser.
- Satisfy your sweet tooth the healthy way with Cinnamon Sugar Air Fryer Banana Chips—a crunchy, naturally sweet snack you’ll love.
Healing Turmeric Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This nourishing Healing Turmeric Chicken Soup blends tender chicken, colorful vegetables, and anti-inflammatory turmeric in a coconut milk broth. It’s the perfect comforting meal for immune support and cozy nights.
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 ground 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
- Additional salt and black pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, leek, carrots, celery, and salt. Sauté until vegetables soften and leeks start to caramelize, about 14–16 minutes.
- Add garlic, turmeric, and poultry seasoning. Sauté 2–3 minutes until fragrant.
- Pour in chicken broth and coconut milk, add chicken. Simmer on low, partially covered, until chicken is cooked and vegetables are tender, 15–20 minutes.
- Remove chicken, shred or dice it, and return it to the soup.
- Add peas (if using) and parsley. Simmer 5 more minutes until peas are heated through.
- Adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.
Notes
- Use bone-in chicken for extra flavor if desired, but adjust cooking time.
- Can substitute spinach or kale for peas for a green boost.
- Great for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg