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Gluten and Dairy Free Turmeric and Coconut Milk Chicken Soup

Bowl of turmeric chicken soup

It seems as though the cold or flu is finding it's way into just about everyone's home, and during these times, a comforting bowl of soup not only warms the body but also provides nourishment and healing properties. Enter our turmeric chicken soup from our 30-Day Gluten and Dairy-Free Meal Plan. This soup is a flavorful concoction infused with immune-boosting ingredients to help you combat seasonal sniffles and stay cozy through the coldest of days.

Why Turmeric? Turmeric, a vibrant yellow spice commonly found in curry dishes, has been celebrated for its medicinal properties for centuries. Its active compound, curcumin, possesses powerful anti-inflammatory and antioxidant effects, making it a potent ally against infections and inflammation. Incorporating turmeric into your chicken soup not only adds depth of flavor but also enhances its health benefits.

Chicken soup has long been hailed as a natural remedy for colds and flu, and for good reason. Packed with vitamins, minerals, and essential nutrients, chicken soup helps replenish electrolytes, soothe sore throats, and clear congested sinuses. Its warm and nourishing qualities provide comfort to both body and soul, making it the ultimate winter elixir.

This simple and healthy dinner recipe came from our 30-Day Gluten & Dairy Free Meal Plan consisting of:

  • 10 Breakfast, 10 Lunch & 10 Dinner Recipes

  • Meal Prep Guide

  • Weekly Meal Plan, a.k.a, what meals to eat each day

  • Nutritional information per meals (Calories, protein, carbohydrates, fat)

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Try More Simple and Healthy Dinner Recipes We Love

Turmeric Chicken Soup with Coconut Milk

Prep time: 15 minutes

Cook time: 35 minutes

Serving size: 2


  • 3/4 lb (340 g) skinless chicken drumsticks

  • 3/4 cup (180 g) canned coconut milk

  • 1/2 yellow onion

  • 1 large russet potato

  • 1/2 tbsp (3.5 g) dried turmeric powder

  • 1 tsp (2 g) ginger powder

  • 1 tbs (3 g) garlic powder

  • 3/4 cup water

  • 1 bay leaves

  • 1 tbsp (1 g) fresh cilantro (optional)

  • Juice of 1/2 lemon (garnish)


  1. Dice 1/2 the sweet onion and set aside.

  2. Cube the potato and place in a bowl of water to keep from oxidizing.

  3. In a medium pot, turn the heat to medium high and sauté the chopped onions for 5 minutes.

  4. Add ginger, turmeric and garlic and cook for 30 seconds, immediately adding the water and coconut milk.

  5. Add the chicken drumsticks with the bay leaves and potatoes and cook for 30-35 minutes, until the chicken is cooked through. Reduce the heat to medium-low.

  6. Once chicken is fully cooked, add chopped cilantro and fresh squeeze of lemon juice before serving.

Nutritional Information per serving

Calories: 577, Carbohydrate: 45 grams, Protein: 40 grams, Fat: 28 grams


We doubled this for a family meal, we also steamed some jasmine rice for a side.

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facts about chicken soup

Power of WE Podcast

Listen to Episode 8 of our Power of WE Podcast and learn why eating warm soup this time of the year is aligned with the Ayurveda Lifestyle

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