There’s something about a bowl of warm soup that feels like a hug from the inside, especially when it’s packed with flavors that soothe your body and soul. This Anti-Inflammatory Creamy Chicken Soup is exactly that kind of magic. It’s velvety smooth, with tender chicken, gentle spices, and a golden touch of turmeric that gives it a cozy glow. Plus, it’s loaded with ingredients known to calm inflammation—perfect for those chilly evenings when you want comfort without the guilt. If you’re a fan of creamy soups that don’t rely on heavy cream, you’re going to love how coconut milk adds that silky texture with a hint of tropical warmth. Ready to get cozy? Let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tbsp ground turmeric
1 tsp ground cumin
1/2 tsp ground black pepper
4 cups low-sodium chicken broth
1 can (14 oz) full-fat coconut milk
2 cups cooked chicken breast, shredded or chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 cup chopped kale or spinach
Juice of half a lemon
Salt to taste
How I Make It
Step 1:
Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until soft and translucent, about 5 minutes, letting that natural sweetness bloom. Add the garlic and grated ginger, cooking for another 1–2 minutes until your kitchen smells amazing.
Step 2:
Sprinkle in the turmeric, cumin, and black pepper. Stir well for about a minute—this wakes up the spices and ensures they’re fragrant before adding liquid.
Step 3:
Pour in the chicken broth and bring the mixture to a gentle boil. Then, stir in the carrots and celery. Reduce heat to a simmer and cook for 10 minutes until the veggies start to soften.
Step 4:
Now, stir in the coconut milk, then add the shredded chicken. Let everything simmer together for another 8–10 minutes, allowing flavors to meld and the soup to thicken just a bit.
Step 5:
Finally, toss in your kale or spinach and cook for 2–3 minutes until the greens are wilted but still vibrant. Finish off with a squeeze of lemon juice and salt to taste.
Step 6:
Ladle the soup into bowls and savor that golden color and creamy texture. If you want a little more brightness, a sprinkle of fresh herbs like parsley or cilantro works beautifully!
Variations & Tips
Swap kale for Swiss chard or baby spinach depending on what you have on hand.
For extra protein, toss in chickpeas or white beans along with the chicken.
If you prefer a thicker soup, blend half of it and stir back into the pot.
Not a fan of coconut? Heavy cream or cashew cream make great substitutes, just add near the end.
Adjust turmeric and ginger for your preferred bite—more turmeric for earthiness, more ginger for zing!
How I Like to Serve It
This soup is a star on chilly nights paired with a crusty whole-grain bread or warm garlic naan. It’s also fantastic as a nourishing lunch, wrapped up in a blanket with a good book or your favorite cozy TV show. For a fresh touch, a side salad with citrus vinaigrette brightens the meal nicely.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove to avoid separating the coconut milk’s creaminess.
Closing: This soup is like a kitchen hug that always hits the spot—warm, soothing, and just downright good for you every single time.
