This nutrient-dense soup combines warming spices and fresh vegetables in a single pot. It provides a comforting, dairy-free meal that is ideal for meal prep or a family dinner.

List of ingredients

1/4 cup olive oil – used for sautéing the aromatic vegetables.
1 medium onion, diced – provides a sweet, savory base.
1 large leek, white and light green parts only, halved lengthwise and thinly sliced – adds a mild, onion-like flavor.
3 large carrots, thinly sliced – adds natural sweetness and color.
3 stalks celery, thinly sliced – contributes essential aromatic depth.
1 teaspoon kosher salt – used for initial vegetable seasoning.
3 cloves garlic, chopped – adds pungent flavor and aroma.
1 teaspoon dried powdered turmeric – provides the golden color and earthy taste.
1 teaspoon poultry or all-purpose seasoning – enhances the overall savory profile.
6 cups chicken broth – the liquid base for the soup.
1 13.5 ounce can coconut milk – creates a creamy texture without using dairy.
1 1/4 pounds boneless skinless chicken thighs or breasts – the main protein source.
1 10 ounce bag frozen peas (optional) – adds a pop of color and sweetness.
1/4 cup chopped fresh parsley – used for a bright, herbaceous finish.
1 teaspoon kosher salt, or to taste – for final seasoning.
1/2 teaspoon black pepper – provides a subtle spicy kick.

step-by-step instructions

Sauté the aromatics: Heat olive oil over medium heat in a large soup pot. Add the diced onion, sliced leeks, sliced carrots, sliced celery, and 1 teaspoon of kosher salt. Sauté, stirring occasionally, for 14-16 minutes until the leeks are soft and beginning to caramelize.
Bloom the spices: Stir in the chopped garlic, powdered turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently to ensure the garlic and spices become fragrant without burning.
Simmer the protein: Pour in the chicken broth and coconut milk, then add the raw chicken pieces. Scrape the bottom of the pot to release any browned bits. Bring the liquid to a bare simmer and ensure the chicken is fully submerged. Partially cover the pot and simmer on low for 15-20 minutes until the chicken is cooked through and vegetables are tender. Do not allow the soup to boil vigorously to avoid splitting the coconut milk.
Shred and finish: Remove the lid and transfer the cooked chicken to a cutting board to cool slightly. Cut the chicken into bite-sized pieces or shred it using two forks. Return the chicken to the pot and add the frozen peas and fresh parsley. Bring the soup back to a slow simmer for about 5 minutes until the peas are bright green and tender.
Final seasoning: Taste the soup and season with additional salt and black pepper as needed. Garnish with extra parsley before serving.

Expert Cooking Tips for Best Results

Prevent Coconut Milk From Splitting

Keep the soup at a gentle simmer rather than a rolling boil. High heat can cause the fats in the coconut milk to separate from the liquid, leading to a grainy appearance. Using a partially covered lid helps maintain a consistent, low temperature.

Achieve Maximum Vegetable Flavor

Allow the leeks and onions to cook for the full 14-16 minutes. This time allows the natural sugars to caramelize, which creates a deeper flavor profile. Do not rush this step, as it forms the foundation of the soup’s taste.

Ensure Tender Chicken Breasts

If you use chicken breasts instead of thighs, cut them into 3 or 4 equal-sized pieces before adding them to the pot. This ensures they cook through quickly and evenly. Overcooking chicken breast can lead to a dry, stringy texture.

Optimize Spice Bloom

Adding the turmeric and garlic at the end of the sauté process prevents them from burning. Sautéing them in oil for a few minutes before adding liquid wakes up the fat-soluble compounds in the turmeric. This process ensures the flavor is distributed evenly throughout the broth.

Ingredient Substitutions and Swaps

Alternative Cooking Fats

While olive oil is recommended, you can use avocado oil or coconut oil for a similar result. Ghee is also an option if you prefer a richer, buttery flavor. Ensure the fat has a high smoke point to avoid burning during the vegetable sauté.

Replacing Celery with Fennel

If you do not have celery or dislike its taste, finely diced fennel is an excellent substitute. Fennel provides a similar aromatic quality with a slight anise note. It pairs well with the earthy turmeric and creamy coconut milk.

Using Vegetable Broth for Meatless Options

You can easily swap chicken broth for a high-quality vegetable broth. This modification makes the base of the soup suitable for those avoiding meat. The flavor remains rich and savory due to the leeks and turmeric.

Swapping Frozen Peas for Leafy Greens

If you prefer different vegetables, replace the frozen peas with baby spinach, kale, or small broccoli florets. Add spinach or kale during the final 5 minutes of simmering. Broccoli florets should be added slightly earlier to ensure they are tender.

Customizing the Soup Base

Adding Grains or Pasta

To add rice, quinoa, or pasta, cook these ingredients in a separate pot. Add the cooked grain or noodle directly to the individual serving bowl. This prevents the starches from absorbing all the broth and keeps the noodles from becoming mushy during storage.

Incorporating Root Vegetables

Diced potatoes or parsnips can be added to increase the heartiness of the soup. Add them to the pot after the spices are bloomed but before the broth is added. Simmer them along with the chicken until they are fork-tender.

Adjusting the Creaminess Level

If you prefer a thinner broth, reduce the amount of coconut milk to half a can. For a thicker, creamier consistency, you can blend a small portion of the cooked vegetables and stir them back into the pot. This creates a naturally thickened texture without adding flour.

Enhancing the Herb Profile

While parsley is the standard finish, fresh dill or cilantro can provide a different aromatic experience. Dill adds a classic chicken soup flavor, while cilantro complements the coconut milk and turmeric. Stir these in at the very end to preserve their fresh taste.

Serving and Pairing Ideas

Pairing with Crusty Breads

Serve this soup with toasted sourdough or a warm baguette. The acidity of sourdough balances the richness of the coconut milk. Use the bread to soak up the golden, turmeric-infused broth.

Complementing with Fresh Salads

A light side salad with a lemon vinaigrette provides a refreshing contrast to the creamy soup. Use mixed greens, sliced cucumbers, and radish for a crisp texture. The citrus in the dressing helps cut through the richness of the coconut milk.

Garnishing for Presentation

Top each bowl with a sprinkle of paprika or a drizzle of extra virgin olive oil. A few extra leaves of fresh parsley or a slice of lemon on the side can enhance the visual appeal. The bright colors make the dish more appetizing.

Serving as a Light Lunch

This soup is hearty enough to stand alone as a light lunch. Pair it with a piece of fruit or a handful of raw almonds for additional nutrition. Its balanced profile of protein, fats, and vegetables provides sustained energy.

Storage and Reheating Guidelines

Refrigeration Best Practices

Allow the soup to cool completely before transferring it to an airtight container. Store it in the back of the refrigerator where the temperature is most stable. The soup will remain fresh and safe to eat for 5 to 6 days.

Freezing for Long-Term Storage

Transfer the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave a small amount of space at the top to allow for expansion during freezing. The soup can be stored in the freezer for up to 4 months.

Safe Thawing Procedures

Move the frozen soup from the freezer to the refrigerator overnight to thaw slowly. This method preserves the texture of the vegetables and chicken. Avoid thawing the soup on the counter to prevent bacterial growth.

Gentle Reheating Methods

Reheat the soup on the stovetop over low to medium heat. Stir occasionally to ensure the heat is distributed evenly. If using a microwave, heat in short intervals and stir in between to prevent hot spots and avoid boiling the coconut milk.

Troubleshooting Common Issues

Fixing Split Coconut Milk

If the coconut milk separates due to overboiling, do not panic. You can use an immersion blender for a few seconds to emulsify the fats back into the broth. Alternatively, whisking vigorously while reheating on low heat often fixes the texture.

Balancing Overpowering Turmeric

If the turmeric flavor is too earthy or bitter, add a squeeze of fresh lemon juice. The acidity of the lemon neutralizes the bitterness of the turmeric. You can also add a small amount of additional coconut milk to mellow the spice.

Dealing with Mushy Vegetables

If the vegetables become too soft, reduce the initial sauté time or the final simmering time. Ensure you are cutting the carrots and celery into uniform pieces. Consistent sizing ensures that everything cooks at the same rate.

Preventing Bland Broth

If the soup tastes flat, increase the salt or black pepper. A small pinch of extra salt often unlocks the flavors of the turmeric and garlic. You can also add a teaspoon of apple cider vinegar to brighten the overall flavor profile.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes, but you must thaw the chicken completely before adding it to the pot. Adding frozen chicken will drop the temperature of the broth significantly and may lead to uneven cooking. Thaw it in the refrigerator for 24 hours prior to use.

Is this soup suitable for a paleo diet?

This recipe is naturally paleo-friendly as it uses whole ingredients and avoids grains and dairy. Ensure your chicken broth does not contain added sugar or cornstarch. Use coconut milk as the creamy element to maintain paleo compliance.

How do I make this soup vegetarian?

Omit the chicken and replace the chicken broth with vegetable broth. To keep the protein content high, add a can of rinsed cannellini beans or 1 cup of cooked quinoa. Follow the rest of the instructions exactly as written.

Why is the soup a bright yellow color?

The vibrant yellow color comes from the turmeric powder. Turmeric contains curcumin, which is a powerful pigment. This is a normal characteristic of the spice and indicates the presence of the anti-inflammatory compound.

Healing Turmeric and Chicken Vegetable Soup

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Author: lilycarter
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Gluten Free, Paleo, Dairy Free

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Description

This anti inflammatory turmeric chicken soup is made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices. It is packed with veggies, and perfect for meal prep or family dinner. The best way to warm up with when you need some homemade nourishment! Dairy free, paleo, gluten free, vegetarian option.

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 dried powdered turmeric
1 teaspoon poultry or all-purpose seasoning
6 cups chicken broth
1 13.5 ounce can coconut milk
1 1/4 pounds boneless skinless 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

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Instructions

Step: Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
Step: Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Step: Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
Step: Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.
Step: Season to taste with salt and pepper and serve garnished with some extra parsley if desired.

Notes

To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top. To store in the refrigerator: allow it to cool completely and transfer to an air tight container; will keep for up to 5-6 days. To freeze: transfer to an airtight container and freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stove top
Cuisine: healthy

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 31 g
Cholesterol: 75 mg