This turmeric chicken soup has been my go to on chilly evenings when I want something that feels like medicine and love at the same time. I first made this recipe during a busy week when I needed nourishment that would not weigh me down. The mix of leeks, carrots, and celery cooks until silky while the turmeric gives the broth a warm golden tone and a gentle, earthy flavor. Using coconut milk keeps the soup creamy without dairy and lets the spices bloom in a way that is comforting and bright.

I remember serving this to my neighbor after she returned from a long trip and watching her face soften with each spoonful. That memory made this one of my favorites to bring to friends who need a little care. The chicken stays tender and the peas add a fresh pop of color that always makes the bowl feel lively. This recipe is simple enough for a weeknight and special enough to share when you want to nourish someone you love.

Ingredients

• Olive oil: Use extra virgin olive oil for the initial sauté to add fruit forward flavor while preventing sticking. Measure one quarter cup and warm it until it shimmers but does not smoke.
• Onion: One medium yellow onion works best for a balanced sweet aromatic base. Dice evenly so the pieces cook at the same rate.
• Leek: One large leek white and light green parts only. Halve lengthwise and thinly slice. Leek offers a softer, sweeter allium flavor and melts into the broth.
• Carrots: Three large carrots, thinly sliced on the bias for even tenderness and a sweet contrast to the broth.
• Celery: Three stalks thinly sliced to provide classic mirepoix structure and a gentle herbaceous note.
• Garlic: Three cloves minced to release aromatics and pair with turmeric for depth.
• Turmeric: One teaspoon ground turmeric for color and anti inflammatory support. Fresh turmeric will work if grated but reduce quantity slightly to taste.
• Poultry seasoning: One teaspoon for warm herbal notes. Choose a blend without added salt if you prefer more control over seasoning.
• Chicken broth: Six cups low sodium broth to control the final salt. Good quality broth makes a noticeable difference.
• Coconut milk: One 13.5 ounce can full fat for a silky texture and subtle sweetness that balances turmeric.
• Chicken: One and one quarter pounds boneless skinless thighs or breasts. Thighs are more forgiving and stay moist.
• Frozen peas: One 10 ounce bag optional for color and sweet contrast. Add at the end to avoid overcooking.
• Fresh parsley: One quarter cup chopped for brightness at the finish.
• Salt and pepper: Start with one teaspoon kosher salt and finish to taste with an additional teaspoon salt and one half teaspoon freshly ground black pepper.

Instructions

Prepare the vegetablesHeat one quarter cup olive oil over medium heat in a large heavy bottom pot. Add the diced onion, sliced leek, carrots, and celery with one teaspoon kosher salt and sauté, stirring occasionally. Cook until the leeks are soft and beginning to turn golden at the edges, about 14 to 16 minutes. The long gentle sauté builds savory depth by encouraging natural sugars to develop.Add aromatics and spicesStir in the chopped garlic, one teaspoon turmeric, and one teaspoon poultry seasoning. Continue to cook for two to three minutes while stirring frequently so the spices warm through and become fragrant. This step toasts the spices gently and releases their oils.Simmer with broth and coconut milkPour in six cups chicken broth and one 13.5 ounce can coconut milk and add the raw chicken pieces to the pot. Scrape any browned bits from the bottom of the pot. Bring the liquid to a bare simmer and partially cover. Maintain a low simmer so the coconut milk does not split and cook until the chicken is cooked through and vegetables are tender, about 15 to 20 minutes.Shred the chicken and finishRemove the lid and transfer the chicken to a cutting board to cool slightly. Shred or cut the chicken into bite sized pieces and return it to the pot along with one 10 ounce bag frozen peas if using and one quarter cup chopped fresh parsley. Return to a gentle simmer for about five minutes until peas are bright green and warmed through.Adjust seasoning and serveTaste and season with additional kosher salt and one half teaspoon black pepper or to your preference. Serve hot garnished with extra parsley. For a bright finish add a squeeze of lemon if desired.

Storage Tips

Cool the soup to room temperature before refrigerating to preserve texture. Store in airtight containers in the refrigerator for up to four days. For longer storage portion into freezer safe containers or heavy duty freezer bags and freeze for up to three months. To reheat, thaw in the refrigerator overnight if frozen and warm gently over low heat until just simmering so the coconut milk does not separate. Use a splash of broth when reheating if the broth has thickened. Glass containers with tight lids or BPA free plastic containers work best for stacking neatly in the fridge.

Ingredient Substitutions

If you prefer a lighter broth replace half the coconut milk with extra chicken broth for a thinner but still creamy texture. Use bone in chicken for deeper flavor and remove bones before shredding. Swap frozen peas for spinach or kale added at the end for a green boost. For a vegetarian option substitute chickpeas and vegetable broth and omit chicken. If you do not have poultry seasoning mix one quarter teaspoon each dried sage, thyme, and rosemary.

Serving Suggestions

Serve with warm crusty bread or a simple green salad for contrast. Garnish with extra parsley and a wedge of lemon for brightness. For a heartier meal add toasted millet or cooked rice at the bottom of the bowl before ladling the soup. Top with a drizzle of good olive oil and cracked black pepper for a rustic finish. It is excellent alongside a light slaw or roasted vegetables.

Cultural Background

This bowl is an example of modern fusion that pulls on global ingredients. Turmeric and coconut milk bring South and Southeast Asian influence while the classic mirepoix of onion carrot and celery is rooted in European technique. Using warm spices with chicken and broth is a universal comfort approach and has been adapted across many cuisines. The result is familiar yet fresh and nourishing.

Seasonal Adaptations

In spring add tender asparagus tips in the last five minutes and finish with lemon zest. In winter use root vegetables such as parsnip for extra body. In summer swap peas for fresh snapped peas and add basil at the end. Holidays invite roasted squash added in cubes and toasted pepitas on top for texture.

Meal Prep Tips

Make a double batch and freeze individual portions for a ready to heat lunch. Portion into glass jars for grab and go meals. Chop the vegetables the night before to shorten active time. If you plan to reheat from frozen place the container in the fridge overnight to thaw gently and prevent the coconut milk separating during sudden heat.

This soup has become a staple because it is forgiving and kind. It feeds a crowd yet is easy to scale down. Try it and make small changes based on the produce you have on hand or your flavor preferences. The most important part is to stir in the parsley at the end to keep the flavors bright and the bowl cheerful.