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; 1/4 cup chopped fresh parsley; 1 10 ounce bag frozen peas (optional); 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 teaspoon kosher salt; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper; 1 teaspoon turmeric; 1 teaspoon poultry seasoning

Jump to Recipe· 4.8 from 3 reviews

If you’re on the hunt for a comforting bowl that’s not only delicious but also packs a nourishing punch, you’re going to love this Turmeric Chicken Soup Recipe. It’s like a warm hug in a bowl—full of cozy spices, tender chicken, and that bright, golden turmeric magic that does wonders for your body. I’ve made this soup more times than I can count, and every time, it hits the spot. Stick around, because I’m about to share all my best tips so you can make your own batch that’ll have everyone asking for seconds.

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Why This Recipe Works

Rich, Balanced Flavors: The combination of turmeric, poultry seasoning, and fresh herbs creates a soup that’s both savory and vibrant.
Creamy Texture Without Cream: Coconut milk adds silkiness and a subtle sweetness, making the soup comforting yet light.
Nutrient-Packed Ingredients: Loaded with fresh veggies, antioxidant-rich turmeric, and lean chicken for a perfect anti-inflammatory meal.
Simple Enough for Weeknights: It’s straightforward to make but feels like a special dish—ideal for busy days or meal prep.

Turmeric Chicken Soup, healthy turmeric soup, nourishing chicken soup, golden turmeric chicken bowl, easy turmeric soup recipe - 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 brings together ingredients that not only taste great but support your health, especially if you’re aiming for an anti-inflammatory boost. Shopping tip: choose fresh, crisp produce and good quality chicken broth—the foundation really makes a difference.

Turmeric Chicken Soup, healthy turmeric soup, nourishing chicken soup, golden turmeric chicken bowl, easy turmeric soup recipe - 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: Use extra virgin for flavor and healthy fats that boost turmeric’s benefits.
Onion: Adds natural sweetness and depth; make sure it’s firm and fresh.
Leek: Its mild, oniony taste mellows in soup beautifully and adds texture.
Carrots: They bring a subtle sweetness and important nutrients like beta-carotene.
Celery: Adds a classic soup base flavor and crunch while cooking down.
Garlic: A powerhouse antioxidant that enhances both taste and health properties.
Turmeric: The star anti-inflammatory spice for that sought-after golden color and warm flavor.
Poultry seasoning: A subtle herb blend that complements chicken perfectly—don’t skip it!
Chicken broth: Choose low-sodium or homemade for the best flavor control.
Coconut milk: Adds creaminess without dairy, balancing the earthy turmeric taste.
Boneless skinless chicken thighs or breasts: Thighs are juicier and more forgiving, but breasts work well too.
Frozen peas (optional): They add a pop of sweetness and color—perfect for a nutritional boost.
Fresh parsley: Brightens up the soup with fresh herbal notes and color.
Kosher salt & black pepper: Essential for seasoning and bringing all the flavors together.

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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

I often mix things up based on what’s in my fridge. This Turmeric Chicken Soup Recipe is so versatile—you can easily swap veggies or add some heat if you like things spicy. Don’t be afraid to make it your own!

Vegetable Variation: I’ve added chopped kale or spinach near the end for extra greens, and it blends in perfectly without overpowering the soup.
Protein Swap: Sometimes I use turkey or even chickpeas for a vegetarian twist—it all works great with this spice combo.
Spicy Kick: Adding a pinch of cayenne or fresh ginger amps up the warmth, great for chilly evenings.
Dairy-Free: This recipe’s naturally dairy-free thanks to coconut milk, so it’s perfect for those with allergies or sensitivities.

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

Step 1: Sauté the Veggie Base to Build Flavor

Start by heating olive oil over medium heat in a large soup pot. Toss in the diced onions, sliced leeks, carrots, and celery along with the first teaspoon of kosher salt. Stir occasionally and let them soften and begin to caramelize—this usually takes about 14 to 16 minutes. This slow cooking releases natural sweetness and builds a deep flavor foundation, so don’t rush it!

Step 2: Add Turmeric, Garlic, and Poultry Seasoning

Now add your chopped garlic, turmeric, and poultry seasoning to the pot. Keep stirring for 2 to 3 minutes until everything smells fragrant and aromatic. This step really wakes up the spices and infuses the oil with that warm golden hue we’re aiming for.

Step 3: Pour in Broth, Coconut Milk, and Chicken

Pour the chicken broth and coconut milk into the pot, scraping the bottom to lift any bits stuck from sautéing. Then nestle the raw chicken into the liquid, making sure it’s fully submerged. Cover partially and bring the soup to a gentle simmer—avoid boiling hard as coconut milk can split. Let it cook for 15 to 20 minutes until the chicken is tender and veggies are perfectly soft.

Step 4: Shred Chicken and Add Peas & Parsley

Carefully remove the chicken from the pot onto a cutting board and let it cool for a few minutes. Use two forks to shred the chicken or cut it into bite-sized pieces—whichever you prefer. Return the chicken to the soup and add the frozen peas and fresh parsley. Simmer gently for another 5 minutes so the peas soften and the flavors meld beautifully.

Step 5: Season to Taste and Serve

Check the seasoning and add more salt and pepper if needed. If you want, sprinkle a few extra parsley leaves on top before serving. Ladle it into bowls and get ready for a seriously comforting meal that’s packed with flavor and goodness!

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Tips from My Kitchen

Low & Slow Sauté: Don’t rush the sautéing of your veggies; it dramatically deepens the flavor, making a richer soup.
Watch Your Simmer: Keep the broth at a gentle simmer to prevent the coconut milk from curdling—that silky texture is part of what makes this soup shine.
Shredding Magic: Shredded chicken soaks up the broth better than chunks, so I always shred mine for ultimate tenderness.
Parsley Finish: Adding parsley at the very end keeps its flavor fresh and vibrant; don’t add it too early or it can lose its brightness.

How to Serve Turmeric Chicken Soup Recipe

Turmeric Chicken Soup, healthy turmeric soup, nourishing chicken soup, golden turmeric chicken bowl, easy turmeric soup recipe - 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 love topping my bowls with a sprinkle of fresh parsley for color and brightness, plus a little freshly cracked black pepper for a hint of bite. Sometimes I add a squeeze of lemon juice right before serving—trust me, it elevates the turmeric’s earthiness and brightens the whole bowl.

Side Dishes

Pair this turmeric chicken soup with some crusty bread for dipping or a simple green salad dressed in light vinaigrette. If I’m feeling indulgent, a side of warm naan bread works beautifully to scoop it up.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in bright bowls with garnishes of toasted pumpkin seeds and a dollop of Greek yogurt. It adds texture and creaminess that guests really appreciate. You can also ladle it into small mugs for a fun appetizer serving.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where the soup keeps beautifully for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day.

Freezing

This Turmeric Chicken Soup Recipe freezes really well! I portion it into freezer-safe containers or bags, leaving room for expansion. It keeps perfectly for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

When reheating, I gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickened too much, a splash of broth or water helps get it back to that comforting, soupy texture without sacrificing flavor.

FAQs

Can I make this Turmeric Chicken Soup Recipe in a slow cooker?

Absolutely! Start by sautéing the veggies and spices on the stove as described to build flavor. Then, transfer everything to your slow cooker, add the broth, coconut milk, and chicken, and cook on low for 4–6 hours. Just add the peas and parsley near the end, during the last 15 minutes, so they stay fresh and vibrant.
Is turmeric safe to consume every day?

For most people, turmeric is safe and offers great health benefits when eaten regularly as part of foods like this soup. However, if you’re pregnant, breastfeeding, or on certain medications, it’s best to check with your healthcare provider first.
Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work fine, though thighs tend to be juicier and more forgiving if you accidentally overcook them. If you prefer breasts, just keep an eye on cooking time to avoid dryness, and shred them as soon as they’re cooked through.
What can I substitute for coconut milk if I don’t have it?

If you don’t have coconut milk, you can try using heavy cream or a nut-based milk like cashew milk for creaminess. Keep in mind this will change the flavor and might reduce the dairy-free factor, but it still makes a tasty soup.

Final Thoughts

This Turmeric Chicken Soup Recipe has become my go-to whenever I want something nourishing and soul-soothing. It’s easy enough to whip up after a busy day, but it feels special because of the comforting spices and creamy broth. Whether you’re cooking for yourself or feeding a hungry family, give this recipe a try—you’ll appreciate how it warms you from the inside out, and it might just become your favorite soup too!