Anti-Inflammatory Creamy Chicken Soup

This Anti-Inflammatory Creamy Chicken Soup is a soothing, nourishing bowl of comfort that I turn to whenever I want something cozy and healing. It’s packed with wholesome vegetables, lean chicken, and anti-inflammatory ingredients like turmeric and olive oil. The coconut milk adds a velvety texture that makes every spoonful rich and satisfying without using any dairy.

Why You’ll Love This Recipe

I love this recipe because it’s as nourishing as it is flavorful. The turmeric and fresh vegetables work together to create a golden, creamy broth that feels like a warm hug. It’s perfect when I’m under the weather or simply craving something wholesome. I also appreciate how flexible it is—I can easily add extra veggies or grains to make it my own.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 celery stalks, thinly sliced
1 teaspoon kosher salt (plus more to taste)
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
1/2 teaspoon black pepper

Directions

1. I start by heating the olive oil in a large pot over medium heat.
2. I add the diced onion, sliced leek, carrots, and celery, then sauté for about 5–7 minutes until they begin to soften.
3. I stir in the salt, garlic, turmeric, and poultry seasoning, cooking for another minute until fragrant.
4. Next, I pour in the chicken broth and coconut milk, stirring to combine.
5. I add the chicken thighs or breasts to the pot, making sure they’re submerged in the liquid.
6. I bring the soup to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes until the chicken is cooked through and tender.
7. I remove the chicken, shred it using two forks, and return it to the pot.
8. If I’m using peas, I add them at this stage and cook for another 5 minutes.
9. Finally, I stir in the fresh parsley and black pepper, tasting for seasoning and adjusting with more salt if needed.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 15 minutes to prepare and 30 minutes to cook, for a total of about 45 minutes from start to finish.

Variations

I sometimes add a cup of cooked brown rice or quinoa to make the soup heartier. When I want extra greens, I stir in a handful of spinach or kale near the end of cooking. For a spicier kick, I add a pinch of cayenne pepper or fresh grated ginger. If I want to make it vegetarian, I skip the chicken and use vegetable broth with chickpeas instead.

Storage/Reheating

I store leftover soup in airtight containers in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over medium heat, and I stir occasionally to keep the coconut milk from separating. For longer storage, I freeze portions for up to 3 months and thaw them overnight in the refrigerator before gently reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast for a leaner version. It stays tender when simmered gently in the broth.

Is coconut milk necessary?

I love the creaminess coconut milk adds, but I can use regular milk or a dairy-free alternative like cashew cream if preferred.

How can I make the soup thicker?

I simmer it longer uncovered to reduce the liquid, or I blend a small portion of the soup and stir it back in for a creamier texture.

Can I use leftover cooked chicken?

Yes, I add cooked shredded chicken during the last few minutes of simmering just to warm it through.

What makes this soup anti-inflammatory?

The turmeric, olive oil, garlic, and fresh vegetables all have natural anti-inflammatory properties that support overall wellness.

Can I skip the peas?

Absolutely. I sometimes skip them or replace them with corn or diced zucchini for variety.

How long does it last in the fridge?

It keeps well for about 4 days when stored properly in an airtight container.

Can I make this in a slow cooker?

Yes, I cook everything except the coconut milk and peas on low for 6 hours, then stir those in during the last 30 minutes.

Is it gluten-free?

Yes, this soup is naturally gluten-free as long as I use gluten-free chicken broth.

Can I freeze it?

Yes, it freezes very well. I let it cool completely before transferring it to freezer-safe containers, leaving a little room for expansion.

Conclusion

I love how this Anti-Inflammatory Creamy Chicken Soup combines comfort and nutrition in one pot. The golden broth, tender chicken, and creamy coconut base make it a satisfying meal that’s gentle on the body and full of flavor. Whether I’m cooking to feel better or simply craving something cozy, this soup always hits the spot.

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