Amazing 45-min Turmeric Chicken Vegetable Soup

Name: Amazing 45-min Turmeric Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 large leek, white and light green parts thinly sliced; 3 medium carrots, thinly sliced; 3 celery stalks, thinly sliced; 1 teaspoon kosher salt, divided; 3 cloves garlic, minced; 1 1/2 teaspoons ground turmeric; 1 teaspoon dried poultry seasoning; 6 cups low sodium chicken broth; 1 cup full fat coconut milk; 1 1/4 pounds boneless skinless chicken breasts, cut into 3 equal pieces each; 1 cup frozen green peas; 1/4 cup chopped fresh parsley; 1/2 teaspoon black pepper

By anna Boncoeur On September 18, 2025

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If you’re drowning in weeknight dinner decisions, I have the answer you didn’t know you needed: this incredible Turmeric Chicken Vegetable Soup. Seriously, this is the kind of soup that feels fancy but comes together faster than you can set the table. It’s rich, wonderfully creamy thanks to a secret ingredient, and packed with that warm, golden glow from the turmeric.

I’m Anna, and I’m obsessed with cutting through the noise in the kitchen. I live for sharing simple, flavorful chicken recipes that make everyday cooking easier and honestly, way more joyful. This particular Turmeric Chicken Vegetable Soup checks all my boxes. It’s a one-pot wonder that balances earthy spices with tender chicken and sweet vegetables. You won’t believe how much flavor we pack in here in under 45 minutes. Get your biggest pot ready; we’re making magic!

Table Of content

Gathering Ingredients for Turmeric Chicken Vegetable Soup

We’re keeping this super simple since it’s a one-pot meal, but make sure you have everything prepped before you start heating that oil! A little organization goes a long way when you’re sautéing vegetables because things move fast once you get going. Don’t skip washing and slicing those leeks properly; they add such a gentle oniony sweetness that makes this soup special.

Remember, we’re using full-fat coconut milk here—trust me, it’s crucial for that velvety texture we want in our Turmeric Chicken Vegetable Soup. If you have fresh parsley, grab that! It wakes up the earthy turmeric beautifully right at the end.

Essential Components for Your Flavorful Soup

For the veggies, make sure your carrots and celery are sliced thinly so they cook down evenly with the onion and leek in those first few minutes. Everything should be diced or sliced relatively small so it fits nicely on a spoon with a piece of chicken. And please, mince that garlic right before you use it—the flavor difference is huge!

When you measure out the turmeric, be generous! It’s the star here, giving us that gorgeous color and warmth. We’re using chicken breasts, so make sure they are cut into uniform pieces so they cook through at the same rate in the broth.

Ingredient Table

Ingredient	Amount	Preparation
Olive Oil	2 tablespoons	N/A
Yellow Onion	1 medium	Diced
Leek	1 large	White/light green parts thinly sliced
Carrots	3 medium	Thinly sliced
Celery Stalks	3	Thinly sliced
Kosher Salt	1 teaspoon (divided)	N/A
Garlic	3 cloves	Minced
Ground Turmeric	1 1/2 teaspoons	N/A
Dried Poultry Seasoning	1 teaspoon	N/A
Low Sodium Chicken Broth	6 cups	N/A
Full Fat Coconut Milk	1 cup	N/A
Boneless Skinless Chicken Breasts	1 1/4 pounds	Cut into 3 equal pieces each
Frozen Green Peas	1 cup	N/A
Fresh Parsley	1/4 cup	Chopped
Black Pepper	1/2 teaspoon	N/A

Equipment Needed for Easy Stovetop Cooking

Because we are aiming for peak efficiency, you only need a few things here. The magic of this recipe really shines because it’s a true one-pot meal! You absolutely need a large, heavy-bottomed pot or Dutch oven—something big enough to hold all the broth and veggies without crowding.

Large, heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or sturdy spatula for stirring
Meat thermometer (this is non-negotiable for chicken safety!)

Step-by-Step Instructions for Turmeric Chicken Vegetable Soup

Okay, time to get cooking! This process moves quickly once we start sautéing, so have your ingredients ready to go. We’re aiming for maximum flavor extraction with minimal cleanup, which is why this Turmeric Chicken Vegetable Soup is my favorite weeknight hero.

Building the Vegetable Base and Aromatics

First things first: heat up that olive oil in your big pot over medium heat. Toss in the onion, the sliced leeks, carrots, celery, and half a teaspoon of salt. You need to let these cook down for a good 10 to 12 minutes, stirring now and then. We want them soft and sweet—the leeks should be completely tender. Once they look happy, drop in the minced garlic, the turmeric, and the poultry seasoning. Stir constantly for just about 1 to 2 minutes. You’ll know it’s ready because the air in your kitchen is going to smell absolutely amazing—that’s the spice blooming! Don’t let the garlic burn, though; that’s your cue to move on fast.

Simmering the Chicken and Broth

Now for the liquid! Pour in your chicken broth and the full-fat coconut milk, stirring everything up really well to scrape up any little browned bits from the bottom of the pot. Add your chicken pieces—make sure they are totally submerged in that beautiful golden liquid. Reduce the heat to medium-low and let it come to a gentle simmer. Remember, we are *not* boiling this rapidly; a gentle bubble is perfect for keeping the broth smooth and creamy. Partially cover the pot and let it cook for about 15 to 18 minutes. You must check the chicken temperature here; use your thermometer, and it needs to hit 165 degrees Fahrenheit internally. Safety first, always!

Shredding and Finishing the Turmeric Chicken Vegetable Soup

Once the chicken is perfectly cooked to 165°F, carefully remove those pieces to a cutting board. Let them rest for five minutes—that keeps the juices locked in! While they rest, toss in the frozen peas, the rest of your salt, black pepper, and that fresh parsley. Bring it back to a tiny simmer. After the chicken has rested, shred or chop it into bite-sized chunks and put it right back into the pot. Let everything simmer together for just 3 to 5 more minutes until those peas look vibrant green and are heated through. Give it a final taste test, adjust the salt if you need to, and ladle it out!

Tips for Perfect Turmeric Chicken Vegetable Soup Success

Making this soup is easy, but a few little tricks will take your Turmeric Chicken Vegetable Soup from good to absolutely spectacular. Honestly, the biggest mistake people make is rushing the sautéing or boiling the soup too hard. That beautiful golden broth needs gentle handling!

We want this soup to feel comforting and silky, not thin or watery, and certainly not curdled. If you follow these pointers, you’ll nail the texture and seasoning every single time you make it.

Achieving the Right Broth Consistency

When you combine the broth and the coconut milk, you have to remember that coconut milk is delicate! If you crank the heat up to a rapid boil, you risk separating the fats, and your broth will look grainy instead of smooth and luxurious. Keep that heat set to medium-low after adding the liquid and chicken. We want a gentle, lazy simmer—just a few slow bubbles breaking the surface. That slow cooking allows the turmeric and spices to fully infuse the liquid without destroying the creamy texture the coconut milk provides.

Measuring Chicken Temperature Accurately

I know, I know, using a thermometer feels fussy sometimes, but when dealing with chicken breasts in liquid, it’s the only way to guarantee safety and perfect tenderness. If you overcook the chicken by guessing, it turns dry and stringy when you shred it later. Pull the chicken out the second it hits 165 degrees Fahrenheit internally. It will continue cooking just a tiny bit while it rests on the cutting board, ensuring it’s perfectly cooked through but still juicy enough to shred easily. That 165°F mark is your golden ticket for juicy protein!

Ingredient Notes and Simple Substitutions

Sometimes you just don’t have exactly what the recipe calls for, and that’s totally fine! We can work around it. If you’re worried about the richness of the full-fat coconut milk, you can try light coconut milk, but I have to warn you—you’ll lose some of that lovely, thick body we worked so hard to create in the broth. It’s worth using the full-fat version if you can find it!

For the chicken, if you wanted to use thighs instead of breasts, go for it! Thighs are more forgiving and stay moist even if you accidentally cook them a minute too long. If you want to make this soup heartier, the original notes mentioned stirring in a cup of cooked rice right at the very end when you add the peas. It swells up beautifully and makes it a complete meal!

Serving Suggestions for Your Turmeric Chicken Vegetable Soup

This soup is fantastic all on its own, but honestly, it begs for something good for dipping! Since the broth is so rich and flavorful, you don’t need much else. I love serving a big bowl alongside some crusty, rustic bread—something that can soak up every last drop of that golden coconut-turmeric goodness.

If you want a lighter meal, pair it with a simple, bright green salad tossed with a lemon vinaigrette. The acidity of the lemon cuts right through the richness of the coconut milk beautifully. It makes for a perfect, easy lunch or dinner! You can find more inspiration for pairing meals on our Pinterest page.

Storing and Reheating Leftover Turmeric Chicken Vegetable Soup

The best part about making a big pot of soup is having leftovers, and this Turmeric Chicken Vegetable Soup tastes even better the next day once those spices have really settled in! For storage, make sure the soup cools down mostly before you put it away. Don’t let it sit on the counter for more than two hours.

Transfer the soup into airtight containers—I prefer glass ones so you can see how much is left! It keeps wonderfully in the refrigerator for about three to four days. When you’re ready to eat it again, reheat it slowly on the stovetop over medium-low heat, stirring occasionally until it’s steaming hot all the way through. If it seems a little thick after chilling, just splash in a little extra broth or water until you get that perfect consistency back!

Frequently Asked Questions About This Turmeric Chicken Vegetable Soup

I get so many questions after folks try this recipe for the first time! It’s just so versatile. Here are a few things I hear most often about making the best Turmeric Chicken Vegetable Soup.

Can I use chicken thighs instead of breasts in this Turmeric Chicken Vegetable Soup?

Oh yes, absolutely! Chicken thighs are a fantastic swap. They have a bit more fat, which means they stay incredibly moist, even if you accidentally simmer them a touch too long. If you use thighs, just keep an eye on the temperature; they might take an extra minute or two to hit that safe 165 degrees Fahrenheit, but the texture payoff is worth it!

Is this vegetable soup suitable for a low-sodium diet?

Since the recipe calls for low-sodium chicken broth, you’re already starting off well! The main sodium comes from the broth and the salt we add. If you are watching sodium closely, use unsalted broth and skip adding any salt during the initial vegetable sauté. You can wait until the very end to add salt, tasting as you go, which gives you total control over the final sodium level in your Turmeric Chicken Vegetable Soup.

How can I make this Turmeric Chicken Vegetable Soup thicker?

If you really want a thicker consistency than the coconut milk provides, I have two little tricks. First, when you’re cooking the vegetables, take out about a cup of the carrots and celery before you add the broth, blend them with a little broth until smooth, and stir that puree back in—it thickens naturally! Second, if you want a quicker fix, you can mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then whisk that into the simmering soup right at the end. It thickens up fast!

Sharing Your Experience with Turmeric Chicken Vegetable Soup

Now that you’ve had a taste of this wonderfully creamy and spiced goodness, I really want to know how it turned out for you! Did the turmeric give you that perfect golden hue? Please jump down below and leave me a rating or tell me in the comments about your cooking success. I love hearing how this recipe fits into your busy week! If you are looking for more simple chicken ideas, check out our collection of chicken recipes.