There’s just something about a warm bowl of homemade chicken soup that feels healing from the inside out, and this turmeric chicken soup takes it to another level. Loaded with tender chicken, vibrant vegetables, garlic, ginger, turmeric, and a splash of creamy coconut milk, this nourishing soup is cozy, flavorful, and surprisingly easy to make.

Whether you’re fighting off a cold or simply craving something comforting, this one-pot soup is the kind of recipe you’ll want on repeat all season long.

This soup pairs beautifully with my Simple Sourdough Recipe (beginner friendly!).

Why I Love This Recipe

• It’s packed with cozy, nourishing ingredients like turmeric, garlic, ginger, and tender chicken.
• The flavor is warm, comforting, and incredibly satisfying without feeling heavy.
• It comes together easily in one pot with both stovetop and Instant Pot options.
• The coconut milk adds the perfect silky richness while keeping the soup dairy free.

What Makes This Soup Anti-Inflammatory?

This comforting chicken soup is made with several wholesome ingredients known for their anti-inflammatory benefits and nourishing properties.

• Turmeric – The star ingredient in this soup. Turmeric contains curcumin, a powerful compound known for its anti-inflammatory and antioxidant properties.
• Black Pepper – Just a small amount helps the body better absorb curcumin from the turmeric, making it even more effective.
• Fresh Ginger – Ginger adds warmth and depth of flavor while also being traditionally used to help support digestion and reduce inflammation.
• Garlic & Onion – These flavorful aromatics are rich in antioxidants and natural compounds that may help support immune health.
• Leafy Greens – Spinach or kale add vitamins, minerals, and extra nutrients to every bowl.
• Bone Broth or Chicken Broth – A nourishing base that makes the soup extra cozy and comforting.
• Lemon Juice – Brightens the soup while adding a boost of fresh vitamin C.
• Coconut Milk – Adds creaminess without dairy and pairs beautifully with the warming spices.

FAQ

Can I make this soup in the Instant Pot?

Yes! This recipe includes both stovetop and Instant Pot instructions. The Instant Pot version is especially great for busy weeknights.

Can I use rotisserie chicken?

Absolutely. Simply skip cooking the raw chicken and stir in shredded rotisserie chicken at the end before serving.

Is this soup spicy?

No, this soup is warm and flavorful but mild overall. You can add extra red pepper flakes if you prefer more heat.

Can I freeze this soup?

Yes. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months.

Can I add more vegetables?

Definitely. Sweet potatoes, zucchini, peas, or chickpeas would all be delicious additions.

How to make Turmeric Chicken Soup: step-by-step

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 5 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt (plus more to taste)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 pound boneless skinless chicken thighs or breasts
• 8 cups chicken broth
• 1 cup full-fat coconut milk
• Juice of 1 lemon
• 2 large handfuls baby spinach or kale
• Fresh parsley or cilantro for serving

Optional Add-Ins

• 1 small sweet potato, diced
• 1 cup chickpeas
• Fresh dill
• Extra ginger for stronger flavor

Equipment

• Insant pot or large soup pot/dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons

Instant Pot Instructions

• Set the Instant Pot to sauté mode.

• Add the olive oil, onion, carrots, and celery. Cook for 4–5 minutes.

• Stir in the garlic, ginger, turmeric, cumin, pepper, salt, and red pepper flakes.

• Add the chicken and broth.

• Seal the lid and cook on HIGH pressure for: 10 minutes for chicken breasts and 8 minutes for chicken thighs.

• Allow a natural release for 10 minutes, then quick release the remaining pressure.

• Remove and shred the chicken.

• Stir in the coconut milk, lemon juice, spinach, and shredded chicken.

• Taste and adjust seasoning before serving.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• This soup also freezes beautifully for up to 3 months.

Stove-top Instructions

• Heat the olive oil in a large Dutch oven or soup pot over medium heat.

• Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.

• Stir in the garlic, ginger, turmeric, cumin, black pepper, salt, and red pepper flakes. Cook for 1 minute until fragrant.

• Add the chicken and broth. Bring to a gentle boil.

• Reduce heat and simmer uncovered for 20-25 minutes or until the chicken is cooked through.

• Remove the chicken and shred it with two forks.

• Return the chicken to the pot and stir in the coconut milk, lemon juice, and kale or spinach. Simmer another 2-3 minutes until the greens wilt.

• Taste and adjust salt or lemon juice as needed.

• Serve with crusty sourdough bread or toast.

More anti-inflammatory recipes

• Creamy Zucchini Soup

• Greek Farro Salad Recipe (with chickpeas and feta)
• Turkey Taco Lettuce Boats
• Wild Rice Autumn Soup

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Healing Turmeric Chicken Soup (Easy One Pot Recipe)

Warm, nourishing, and packed with flavor, this Healing Turmeric Chicken Soup is an easy one-pot recipe made with tender chicken, ginger, garlic, coconut milk, and anti-inflammatory ingredients.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course: Soup

Cuisine: American

Keyword: healing turmeric chicken soup

Servings: 6

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Calories: 300 kcal

Equipment

• Instant Pot
• Cutting board
• Sharp Knife
• Measuring cups and spoons

Ingredients

1x 2x 3x

• 2 tabelspoons olive oil
• 1 medium yellow onion (diced)
• 3 medium carrots (sliced)
• 2 celery stalks
• 5 cloves garlic
• 1 tablespoon ginger (freshly grated OR dried)
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 1 lb boneless skinless chicken thighs (or breasts)
• 8 cups chicken broth
• 1 cup full-fat coconut milk
• juice of 1 lemon
• 2 large handfuls baby spinach or kale
• fresh parsley or cilantro for serving (optional )
• diced sweet potato, chickpeas, fresh dill, etc. (optional add-ins)

Instructions

Instant Pot Instructions

1. Set the Instant Pot to sauté mode.
2. Add the olive oil, onion, carrots, and celery. Cook for 4–5 minutes.
3. Stir in the garlic, ginger, turmeric, cumin, pepper, salt, and red pepper flakes.
4. Add the chicken and broth.
5. Seal the lid and cook on HIGH pressure for: 10 minutes for chicken breasts and 8 minutes for chicken thighs.
6. Allow a natural release for 10 minutes, then quick release the remaining pressure.
7. Remove and shred the chicken.
8. Stir in the coconut milk, lemon juice, spinach, and shredded chicken. Taste and adjust seasoning before serving.

Stove-top Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic, ginger, turmeric, cumin, black pepper, salt, and red pepper flakes. Cook for 1 minute until fragrant.
4. Add the chicken and broth. Bring to a gentle boil.
5. Reduce heat and simmer uncovered for 20–25 minutes or until the chicken is cooked through.
6. Remove the chicken and shred it with two forks.
7. Return the chicken to the pot and stir in the coconut milk, lemon juice, and spinach or kale. Simmer another 2–3 minutes until the greens wilt.
8. Taste and adjust salt or lemon juice as needed.

Storage

1. Store leftovers in an airtight container in the refrigerator for up to 4 days.
2. This soup also freezes beautifully for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 300 kcal | Carbohydrates: 13 g | Protein: 24 g | Fat: 16 g |

Nutritional information is automatically calculated and should be used as an approximation only.