When the weather turns cool or my body feels like it needs a reset, I always come back to this Anti-Inflammatory Creamy Chicken Soup. It’s warm, nourishing, and incredibly comforting, like a gentle hug for your immune system. I created this recipe during a time when I needed something healing but still rich in flavor and texture—and let me tell you, it delivered in every spoonful.

It’s loaded with anti-inflammatory ingredients like turmeric, garlic, ginger, and bone broth, yet it’s still creamy and indulgent thanks to the secret addition of coconut milk. Whether you’re fighting off a cold or just want to nourish your body from the inside out, this soup is a go-to. It’s become a staple in my kitchen—not just for health reasons, but because it’s genuinely delicious.

Why You’ll Love This Anti-Inflammatory Creamy Chicken Soup

It’s packed with nutrient-dense ingredients that fight inflammation and support immunity.
The creamy texture comes without any dairy, making it perfect for those with sensitivities.
A one-pot wonder that’s ready in under an hour, ideal for busy weeknights.
It tastes even better the next day, making it perfect for meal prep.
The blend of herbs, spices, and veggies creates a flavorful, soothing bowl that’s deeply satisfying.

What Makes This Anti-Inflammatory Creamy Chicken Soup So Healing?

This soup isn’t just cozy—it’s purposefully nourishing. What sets it apart is the thoughtful combination of anti-inflammatory ingredients. Turmeric brings its golden color and powerful curcumin compound, while garlic and ginger help soothe the body and promote digestion. The bone broth gives this soup its restorative base, rich in collagen and minerals that support gut health and immunity.

And don’t let the word “creamy” fool you—it’s completely dairy-free. I use full-fat coconut milk, which adds richness and healthy fats without weighing it down. Add to that the lean shredded chicken, hearty carrots, celery, and sweet peas, and you’ve got a balanced bowl that heals from the inside out.

Options for Substitutions

If you’re missing an ingredient or need to tailor the recipe, don’t worry—this soup is flexible:

Chicken: Use rotisserie chicken for ease, or swap in turkey or chickpeas for a vegetarian option.
Coconut milk: If coconut isn’t your thing, try unsweetened almond milk or cashew cream. Just keep it thick and unsweetened.
Bone broth: Regular chicken broth works fine, or use vegetable broth for a meat-free version.
Veggies: Carrots, celery, and peas are the base, but you can add zucchini, kale, or spinach.
Spices: Turmeric is essential, but you can add cumin, paprika, or cayenne for extra warmth.
Fresh herbs: Parsley is classic, but cilantro or dill can also brighten things up.

This recipe is all about nourishing your body—so feel free to make it your own!

Ingredients for This Anti-Inflammatory Creamy Chicken Soup

Cooked Shredded Chicken
The protein-rich foundation of the soup—lean, tender, and filling. You can use freshly cooked or rotisserie for convenience.
Carrots
They bring natural sweetness and are rich in beta-carotene, which helps reduce inflammation.
Celery
Adds an aromatic, savory note and gentle crunch while supporting digestion.
Onion
Provides depth of flavor and helps build a fragrant base for the broth.
Garlic
A powerful anti-inflammatory and immune booster that also enhances flavor.
Fresh Ginger
Adds a warm, spicy brightness and is well known for its gut-soothing properties.
Turmeric Powder
The star anti-inflammatory spice, giving the soup its signature golden color.
Bone Broth
Rich in collagen, minerals, and flavor. It’s the most healing liquid base you can use.
Full-Fat Coconut Milk
Gives the soup a luscious, creamy texture while keeping it dairy-free and rich in healthy fats.
Green Peas
Naturally sweet, fiber-rich, and a pop of color and freshness in every bite.
Olive Oil or Avocado Oil
Used to sauté the vegetables and lock in their flavor while offering heart-healthy fats.
Salt and Black Pepper
Essential for balancing and enhancing all the other ingredients.
Fresh Parsley
A bright, fresh herb to finish off the soup with a dose of vitamin C and visual appeal.

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat olive oil (or avocado oil) over medium heat. Add the chopped onions, celery, and carrots. Sauté for 5–7 minutes until they begin to soften and the onions turn translucent.

Step 2: Add Garlic, Ginger, and Turmeric

Stir in the minced garlic and freshly grated ginger. Cook for another 1–2 minutes, just until fragrant. Sprinkle in the turmeric and stir to coat the veggies in that golden glow.

Step 3: Pour in the Broth

Add the bone broth to the pot and bring everything to a gentle boil. Reduce the heat and let it simmer for about 10–15 minutes, allowing the flavors to meld and the veggies to soften further.

Step 4: Stir in the Chicken and Peas

Add your cooked, shredded chicken and green peas. Stir well and let it simmer for another 5 minutes so everything is heated through.

Step 5: Make It Creamy

Pour in the full-fat coconut milk and stir gently until fully combined. Let the soup warm through on low heat for another 5 minutes—do not boil at this stage to preserve the creaminess.

Step 6: Season and Finish

Taste your soup and adjust with salt and black pepper as needed. Just before serving, stir in chopped fresh parsley for brightness.

How Long to Cook the Anti-Inflammatory Creamy Chicken Soup

From start to finish, this soup comes together in about 35 to 40 minutes:

Prep time: 10 minutes (chopping and prepping ingredients)
Sautéing and simmering: 20–25 minutes
Final touches (adding chicken, peas, coconut milk): 5 minutes

It’s quick enough for a weeknight dinner but still feels slow-cooked and deeply flavorful.

Tips for Perfect Anti-Inflammatory Creamy Chicken Soup

Use homemade or high-quality bone broth: It makes a noticeable difference in both flavor and nutrient content.
Don’t rush the aromatics: Sautéing onions, garlic, and ginger until fragrant builds a rich flavor base.
Avoid boiling after adding coconut milk: High heat can cause it to separate; keep it at a gentle simmer.
Shred the chicken finely: This helps it blend into the soup for that comforting, tender texture in every bite.
Add greens if you like: Stir in a handful of spinach or kale at the end for an extra nutritional boost.
Let it rest before serving: Giving the soup just 5 minutes to sit off the heat allows the flavors to deepen.
Make it spicy (if desired): Add a pinch of cayenne or chili flakes for warmth without compromising the anti-inflammatory benefits.

Watch Out for These Mistakes While Cooking

Overheating the Coconut Milk
Boiling the soup after adding coconut milk can cause it to separate or curdle. Always reduce the heat and keep it at a gentle simmer once the milk goes in.
Skipping the Aromatic Sauté
This step builds the flavor foundation. If you rush it, the soup may taste flat or underdeveloped.
Using Low-Quality Broth
Since the broth is the soul of the soup, a bland or overly salty store-bought version can throw off the entire dish. Opt for homemade or high-quality organic broth whenever possible.
Adding Chicken Too Early
If the cooked chicken simmers too long, it can become stringy or dry. Add it closer to the end to just heat through.
Not Tasting and Adjusting Seasoning
Don’t forget to taste before serving. The richness of coconut milk and bone broth can mellow flavors, so you may need to add more salt, pepper, or herbs.

What to Serve With Anti-Inflammatory Creamy Chicken Soup?

Toasted Sourdough or Grain-Free Bread

A crunchy slice of bread—especially sourdough—pairs beautifully with the creamy texture of the soup.

Simple Mixed Greens Salad

Tossed with lemon juice and olive oil, this fresh salad adds a crisp counterbalance.

Cauliflower Rice

For a low-carb option, cauliflower rice can be spooned right into the soup or served alongside.

Quinoa or Wild Rice

Add a scoop of cooked quinoa or wild rice into your bowl to make the meal heartier and more filling.

Avocado Slices with Sea Salt

Creamy avocado offers healthy fats and a silky contrast to the warm soup.

Roasted Sweet Potatoes

Naturally sweet and rich in fiber, they add both texture and anti-inflammatory benefits.

Grilled Vegetables

Zucchini, bell peppers, and eggplant grilled with herbs make a colorful and nutritious side.

Herbal Tea or Ginger-Turmeric Tonic

Sip on a warm mug of herbal goodness to complement the healing theme of your meal.

Storage Instructions

This soup stores like a dream and tastes even better the next day as the flavors deepen:

Refrigerator: Allow the soup to cool completely, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe containers or bags (leave some room for expansion) and freeze for up to 3 months.
Reheating: Warm gently over medium-low heat on the stove. If reheating from frozen, let it thaw in the fridge overnight first. Be careful not to boil it to avoid breaking the coconut milk.

Pro tip: Store the soup in individual portions for quick lunches or dinners during the week.

Estimated Nutrition (Per Serving – based on 6 servings)

Calories: 320 kcal
Protein: 26g
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Carbohydrates: 12g
Fiber: 3g
Sugar: 4g
Sodium: 580mg
Cholesterol: 65mg

These values are approximate and may vary depending on the exact ingredients and quantities used.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors have more time to develop. Just reheat gently before serving.

Is this soup dairy-free?

Yes! It uses full-fat coconut milk instead of cream or milk, making it completely dairy-free and still wonderfully creamy.

Can I make this vegetarian or vegan?

Definitely. Just swap the chicken for chickpeas or lentils and use vegetable broth instead of bone broth. You’ll still get the anti-inflammatory benefits.

How spicy is this soup?

The base recipe is mild and soothing. If you want a bit of heat, you can add chili flakes or cayenne to taste.

Can I freeze this soup?

Yes, it freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently to maintain the creamy texture.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut. Just remove the skin and shred the meat before adding it to the soup.

Is this keto or low-carb friendly?

Very much so! It’s low in carbs, especially if you skip the peas or replace them with spinach or zucchini.

What if I don’t like coconut milk?

You can substitute with cashew cream, almond milk, or even oat milk, though the creaminess and flavor might vary slightly.

Conclusion

Anti-Inflammatory Creamy Chicken Soup is the kind of recipe that feels like a remedy in a bowl—comforting, flavorful, and deeply nourishing. Whether you’re chasing away a cold, dealing with inflammation, or just craving something warm and wholesome, this soup delivers. It’s simple enough for weeknights, flexible for various diets, and rich enough to satisfy.

Once you make it, you’ll see—it’s more than just soup. It’s wellness in a bowl.