Description

Anti-Inflammatory Chicken Soup is a cozy, nutrient-packed recipe made with healing turmeric, tender chicken, creamy coconut milk, and fresh vegetables. This gluten-free, dairy-free soup is perfect for boosting your immune system, easing inflammation, and comforting your body from the inside out.

Ingredients

Scale

¼ cup olive oil
1 medium onion, diced
1 large leek, halved and thinly sliced
3 large carrots, thinly sliced
3 celery stalks, thinly sliced
1 tsp kosher salt
3 cloves garlic, chopped
1 tsp turmeric
1 tsp poultry seasoning
6 cups chicken broth
1 can (13.5 oz) coconut milk
1¼ lbs boneless, skinless chicken thighs or breasts
1 bag (10 oz) frozen peas (optional)
¼ cup chopped fresh parsley
Salt and pepper, to taste

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Instructions

In a large soup pot, heat olive oil over medium. Add onion, leek, carrots, celery, and salt. Sauté for 14–16 minutes until soft and caramelized.
Add garlic, turmeric, and poultry seasoning. Cook for 2–3 minutes until fragrant.
Stir in chicken broth, coconut milk, and chicken. Bring to a gentle simmer and cook for 15–20 minutes.
Remove chicken and shred once cool. Return shredded chicken to the pot.
Add peas and parsley. Simmer for 5 minutes more.
Season with salt and pepper to taste. Serve hot, garnished with parsley if desired

Notes

Leeks add sweetness and complexity—don’t skip them.

Use thighs for richer flavor, or breasts for leaner protein.

Avoid boiling the soup after adding coconut milk to preserve creaminess.

Great with cooked rice or quinoa added just before serving.

Spice it up with red pepper flakes if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Plats
Method: Stovetop
Cuisine: American