Can I use fresh turmeric instead of powdered turmeric?

Absolutely. Fresh turmeric gives Turmeric Chicken Soup a more vibrant color and a slightly sharper, more aromatic flavor. Use about 1 tablespoon of grated fresh turmeric for every teaspoon of powdered turmeric in the recipe.

How can I make Turmeric Chicken Soup vegetarian?

To make a vegetarian version of Turmeric Chicken Soup , replace the chicken with firm tofu, chickpeas, or lentils, and use vegetable broth instead of chicken broth. You’ll still get the comforting flavor and anti-inflammatory benefits from the turmeric.

Can I make Turmeric Chicken Soup ahead of time?

Yes, Turmeric Chicken Soup is ideal for meal prep. You can make a large batch, store it in the fridge for up to 4 days, or freeze portions for up to 3 months. The flavors often deepen after a day, making leftovers taste even better.

What makes Turmeric Chicken Soup anti-inflammatory?

Turmeric Chicken Soup contains turmeric, which is rich in curcumin — a compound known for its strong anti-inflammatory and antioxidant effects. Combined with garlic, vegetables, and healthy fats from coconut milk, it creates a nutrient-dense meal that supports the body’s natural healing processes.

Turmeric Chicken Soup – The Best Healing Comfort Food You’ll Love

Description

A comforting chicken and vegetable soup simmered with coconut milk, leeks, carrots, celery, and aromatic spices, perfect for a nourishing and flavorful meal.

Ingredients

Scale

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

Instructions

Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14–16 minutes.
Add chopped garlic, turmeric, and poultry seasoning. Sauté for another 2–3 minutes, stirring frequently, until spices and garlic are fragrant.
Add chicken broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer, ensuring chicken is submerged, and partially cover. Simmer on low until chicken is cooked through and vegetables are tender, about 15–20 minutes. Avoid boiling vigorously to prevent coconut milk from splitting.
Remove chicken from the pot and place on a cutting board to cool slightly. Cut into bite-sized pieces or shred with two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer gently for about 5 minutes, until peas are bright green and tender.
Season to taste with additional salt and pepper. Serve hot, garnished with extra parsley if desired.

Notes

For a richer flavor, use chicken thighs instead of breasts.
Make it vegetarian by swapping chicken for chickpeas or tofu and using vegetable broth.
Do not boil after adding coconut milk to prevent curdling.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 890mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg

Keywords: chicken coconut soup, coconut milk chicken soup, chicken vegetable soup, healthy chicken soup, leek chicken soup