Anti-Inflammatory Turmeric Chicken Soup (Ginger, Coconut & Healing)
This Anti-Inflammatory Turmeric Chicken Soup blends ginger, turmeric, coconut milk, and tender chicken into a nourishing, golden, healing bowl of comfort. Naturally dairy-free, gluten-free, and ready in about 30 minutes.
Equipment
- large soup pot or Dutch oven
- Cutting board
- Chef’s Knife
- Wooden spoon
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced
- 2 carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 3 scallions, chopped (divided)
- 3 cloves garlic, minced
- 1 small knob of fresh ginger (1-inch), peeled and grated
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 6 cups low-sodium chicken broth
- 1 (14 oz) can full-fat coconut milk
- 1.25 lbs shredded cooked chicken (rotisserie or leftover)
- 1 cup green peas (fresh or frozen)
- 1/4 cup chopped fresh parsley (divided)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and half the scallions along with the salt. Sauté for 10–15 minutes until softened.
- Add grated ginger, garlic, turmeric, and cumin. Cook 2 minutes, stirring constantly, until fragrant.
- Add chicken broth, coconut milk, half the parsley, and shredded chicken. Scrape up any browned bits and bring to a gentle simmer.
- Partially cover the pot and simmer on low for 10–15 minutes until vegetables are fully tender.
- Stir in the green peas and cook for 2 minutes. Adjust seasoning with salt and pepper. Garnish with remaining scallions and parsley.
Notes
Simmer gently after adding coconut milk to prevent separation. Fresh ginger is essential for maximum anti-inflammatory benefits.