Anti Inflammatory Turmeric Chicken Soup Recipe for Gut Health

 A steaming bowl of golden soup has a way of making everything feel a little better. This Antiinflammatory Chicken Soup brings warmth, comfort, and wholesome ingredients together in one nourishing pot. Made with tender chicken, vibrant leeks, onions, carrots, celery, sweet peas, creamy coconut milk, and fragrant turmeric, it’s the kind of meal that feels as good as it tastes.

Unlike a heavy Inflammatory Soup, this recipe focuses on ingredients known for their soothing qualities. Turmeric and garlic add depth and warmth, while the colorful mix of vegetables makes every spoonful hearty and satisfying. Whether you're exploring Non Inflammatory Soups or simply looking for a cozy dinner idea, this one-pot wonder delivers both flavor and feel-good benefits.

Many people search for How To Make Chicken Soup For Gut Health, and this recipe is a delicious place to start. The combination of protein-rich chicken, mineral-packed broth, and anti-inflammatory spices creates a balanced Gut Health Chicken Soup that’s perfect for meal prep or a comforting family dinner. It’s also dairy free, paleo, gluten free, and even offers a vegetarian option, making it flexible for different lifestyles.

As far as Inflammation Soup Recipes go, this golden bowl stands out. Think of it as your go-to Soup For Inflammation when you want homemade nourishment without complicated steps. This Chicken Soup Recipe For Gut Health isn’t just another trend—it’s a simple, wholesome Antiinflammatory Soup Recipe you’ll want on repeat all year long.

Anti Inflammatory Turmeric Chicken Soup Recipe for Gut Health

⭐ Rating: 4.8 from 14 reviews

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Ingredients

• ¼ cup olive oil
• 1 medium onion, finely chopped
• 1 large leek (white and light green portions only), sliced lengthwise and cut thin
• 3 large carrots, sliced into thin rounds
• 3 celery ribs, thinly sliced
• 1 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon poultry seasoning or all-purpose seasoning blend
• 6 cups chicken broth
• 1 (13.5-ounce) can coconut milk
• 1 ¼ pounds boneless, skinless chicken thighs or breasts (if using breasts, cut each into 3–4 evenly sized pieces for faster, even cooking)
• 1 (10-ounce) bag frozen peas (optional)
• ¼ cup fresh parsley, chopped
• 1 teaspoon kosher salt, or adjust to taste
• ½ teaspoon black pepper

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Instructions

1. Sauté the Vegetables
   Place a large soup pot over medium heat and add the olive oil. Once warm, stir in the onion, leek, carrots, celery, and 1 teaspoon kosher salt. Cook gently, stirring now and then, for about 14–16 minutes. The leeks should soften and begin to turn lightly golden.
2. Add Garlic and Spices
   Mix in the minced garlic, turmeric, and poultry seasoning. Continue cooking for another 2–3 minutes, stirring frequently, until the garlic and spices release their aroma.
3. Simmer with Broth and Chicken
   Pour in the chicken broth and coconut milk, stirring to loosen any bits from the bottom of the pot. Add the raw chicken, ensuring it sits beneath the liquid. Bring the soup to a gentle simmer, then partially cover with a lid. Let it cook on low heat for 15–20 minutes, or until the chicken is fully cooked and the vegetables are tender. Avoid rapid boiling to keep the coconut milk from separating.
4. Shred and Finish
   Remove the lid and transfer the cooked chicken to a cutting board. Allow it to cool slightly, then shred with two forks or cut into bite-sized pieces. Return the chicken to the pot along with the frozen peas (if using) and chopped parsley. Simmer for about 5 minutes, just until the peas are heated through and bright green.
5. Final Seasoning
   Taste the soup and adjust with additional salt and black pepper as needed. Serve warm, topped with extra parsley if desired. Enjoy!