Name: Turmeric Chicken Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 3 cloves garlic, chopped; 1 teaspoon kosher salt (plus 1 teaspoon kosher salt, or to taste); 1 teaspoon turmeric; 1 teaspoon poultry seasoning; 1/2 teaspoon black pepper; 1/4 cup olive oil; 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

Jump to Recipe· 4.9 from 18 reviews

If you’re craving something that feels like a big cozy hug in a bowl but also packs a serious nutritious punch, you’ve got to try this Turmeric Chicken Soup Recipe. It’s that golden, glowing soup that’s not only super comforting but also anti-inflammatory—a total win, right? Stick around and I’ll walk you through exactly how I make it perfectly every time, with tips to make it your own too.

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Why This Recipe Works

Balanced Flavors: The turmeric brings warm earthiness that pairs beautifully with garlic, poultry seasoning, and fresh parsley.
Healthy & Healing: Ingredients like turmeric and coconut milk add anti-inflammatory benefits and gut-friendly fats.
Simple & Approachable: You don’t need fancy ingredients or hours—just easy prep and a little patience.
Versatile & Tweakable: Whether you prefer chicken breasts or thighs, peas or no peas, you can customize this soup your way.

Turmeric Chicken Soup, healthy turmeric soup, anti-inflammatory soup, comforting chicken soup, golden turmeric broth - A close-up image of a white pot filled with a golden-yellow soup containing shredded chicken pieces, orange carrot slices, green peas, and bits of finely chopped green herbs floating on top; the soup has a slightly oily surface with a wooden spoon stirring it on the right side. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Turmeric Chicken Soup Recipe combines a handful of everyday ingredients that play really well together. The olive oil and sautéed vegetables build a rich base, while the turmeric shines through as the star spice. Shopping tip: fresh leeks elevate the flavor big time, but if you can’t find them, extra onions work fine.

Turmeric Chicken Soup, healthy turmeric soup, anti-inflammatory soup, comforting chicken soup, golden turmeric broth - Flat lay of a small white ceramic bowl of golden olive oil, a medium whole yellow onion diced, a halved large leek showing white and light green parts thinly sliced, three fresh bright orange carrots thinly sliced, three crisp green celery stalks thinly sliced, three whole uncracked garlic cloves, a small white ceramic bowl with bright yellow turmeric powder, a small white ceramic bowl with a warm brown poultry seasoning blend, a large white ceramic bowl filled with rich golden chicken broth, a large white ceramic bowl with smooth white coconut milk, two raw boneless skinless chicken thighs with natural pinkish hue, a small white ceramic bowl of vibrant green frozen peas, a small bunch of fresh parsley with bright green leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds healthy fat and helps soften the aromatics.
Onion: Gives sweetness and depth to the broth.
Leek: Offers mild onion flavor with a hint of earthiness, perfect for soups.
Carrots: Bright and slightly sweet, they balance turmeric’s warmth.
Celery: Adds classic aromatic crunch and a savory note.
Kosher salt: Enhances all the flavors—never skip!
Garlic: Brings that punch of fragrance and flavor we all love.
Turmeric: The golden magic; earthy, warm, and great for inflammation.
Poultry seasoning: A blend that subtly seasons without overpowering.
Chicken broth: The comforting, savory liquid base.
Coconut milk: Adds creamy texture and a lovely hint of sweetness while keeping it dairy-free.
Boneless skinless chicken thighs or breasts: Thighs are juicier, breasts are leaner—your call.
Frozen peas (optional): A pop of color and sweetness that also adds fiber.
Fresh parsley: Brightens the soup with fresh, herbaceous notes.
Black pepper: Adds the finishing touch of mild heat.

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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.

Tweak to Your Taste

I love how this Turmeric Chicken Soup Recipe lets you play a bit. Sometimes I switch up the veggies or use bone-in chicken for deeper flavor. You should feel free to make it your own—after all, soup is all about comfort, and that’s personal.

Variation: Use chicken breast if you prefer leaner meat; just watch the cooking time so it doesn’t dry out. I usually cook thighs for juicier bites.
Vegetable swaps: In cooler months, I add diced sweet potatoes or parsnips for extra warmth and texture.
Spice it up: If you like some heat, toss in a pinch of cayenne or a diced jalapeño when sautéing garlic.
Make it vegan: Swap chicken broth for veggie broth and use chickpeas or tofu for protein. The turmeric flavor still shines!

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

Step 1: Sauté Your Aromatics Until They’re So Good You Could Eat Them Alone

Start by heating olive oil over medium heat in a big soup pot. Toss in your onions, leeks, carrots, celery, and the first teaspoon of kosher salt. Stir every so often and let everything soften and caramelize just a bit—that’s about 14-16 minutes here. You’ll know you’re on the right track when the leeks look tender and start to get a little golden at the edges. This step builds your flavor base and I never skip it.

Step 2: Add Garlic, Turmeric & Poultry Seasoning for That Mouthwatering Scent

Next, toss in your chopped garlic, turmeric, and poultry seasoning. Keep the heat on medium and stir frequently for 2-3 minutes. The kitchen will smell amazing—as that turmeric releases its magic and your garlic softens without browning. This step really layers in the flavor and is key to that signature golden soup taste.

Step 3: Simmer with Broth, Coconut Milk, and Chicken Until Tender & Cozy

Pour in the chicken broth and coconut milk, scraping the bottom so none of those good caramelized bits get wasted. Nestle in your raw chicken pieces and partially cover the pot. Keep the heat just low enough so the soup barely simmers—you don’t want it boiling hard as that can cause the coconut milk to split. After about 15-20 minutes, your chicken will be cooked through, and your veggies tender and dreamy.

Step 4: Shred the Chicken, Add Peas & Parsley, Then Warm Through

Take off the lid, fish out the chicken onto a cutting board, and shred it with two forks or chop into bite-sized pieces. Toss it back into the pot along with the (optional) frozen peas and fresh parsley. Let everything warm through on a gentle simmer for about 5 minutes until the peas are vibrant and soft.

Step 5: Season to Taste and Serve with Love

Your last step is to taste the soup and add more salt and black pepper if needed. If you like, sprinkle some extra fresh parsley on top. Ladle into your favorite bowls and get ready for some serious soul-warming eats.

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Pro Tips for Making Turmeric Chicken Soup Recipe

Patience on Sautéing: Don’t rush caramelizing the leeks and veggies—this is where a lot of your flavor comes from.
Watch Your Simmer: Keep the soup at a gentle simmer once coconut milk’s added to avoid curdling.
Shred Chicken Warm: Shred the chicken while it’s still warm for easier shredding and more tender bites.
Fresh Parsley Finishes: Adding parsley at the end keeps it bright and fresh instead of dull.

How to Serve Turmeric Chicken Soup Recipe

Turmeric Chicken Soup, healthy turmeric soup, anti-inflammatory soup, comforting chicken soup, golden turmeric broth - A close-up view of a white bowl filled with chicken soup. The soup has many layers: on top are bright orange carrot slices, green peas, and pale green celery pieces mixed with shredded light yellow chicken. The broth is clear with a yellow tint and small green herb bits floating throughout. There is a silver spoon resting in the soup, with a woman's hand holding the spoon near the edge of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of fresh garnishes—extra chopped parsley really freshens the soup up, and a squeeze of lemon or a few thinly sliced scallions add a lovely brightness. Sometimes I sprinkle a little toasted pepita or pumpkin seed for crunch too.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic naan to sop up every last drop. I also love serving it alongside a simple mixed greens salad with lemon vinaigrette to lighten the meal.

Creative Ways to Present

For dinner guests or special occasions, I like serving this soup in rustic ceramic bowls with a swirl of coconut milk on top and a sprinkle of finely chopped herbs. A few edible flowers can make it feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, so it often tastes even better the next day—which is perfect for busy weeknights.

Freezing

This Turmeric Chicken Soup Recipe freezes beautifully! Just cool completely before transferring to freezer-safe containers. I label them with the date and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently in a pot over low-medium heat, stirring occasionally so the soup heats evenly without separating. You can add a splash of broth or water if it seems too thick after refrigeration.

FAQs

Can I use chicken breast instead of thighs in this Turmeric Chicken Soup Recipe?

Absolutely! Chicken breast works fine but tends to cook faster and can dry out if overcooked. Keep an eye on the cook time and remove the chicken as soon as it’s cooked through before shredding into the soup.
Is it necessary to use coconut milk in this soup?

The coconut milk gives the soup its creamy, slightly sweet texture while keeping it dairy-free. You can substitute with heavy cream or a plant-based alternative if you prefer, but coconut milk really complements the turmeric’s flavor and helps with the anti-inflammatory properties.
How spicy or strong is the turmeric flavor?

The turmeric adds a warm, earthy flavor that’s gentle and pleasant—not spicy or overpowering. If you’re new to turmeric, the amount in this recipe is a nice introduction without being too intense.
Can I make this soup in a slow cooker?

You can! Sauté the vegetables and spices first on the stove for best flavor, then transfer everything to the slow cooker with the broth, coconut milk, and chicken. Cook on low for 4-6 hours. Add fresh parsley and peas toward the end so they stay bright and fresh.
Does freezing affect the coconut milk texture?

Freezing can sometimes separate coconut milk slightly, but reheating gently and stirring well restores the texture. If it looks a bit grainy, a quick whisk while warming usually smooths it back out.

Final Thoughts

Honestly, this Turmeric Chicken Soup Recipe is one of those dishes I keep coming back to whenever I want something soothing but still full of flavor and nutrition. It feels like a little act of kindness you give yourself—warm, healing, and utterly satisfying. I hope you enjoy making it as much as I do, and that it becomes your go-to soup for chilly nights or when you need a pick-me-up. Give it a go and let me know how it turns out—I bet you’ll love it!