Short Description
This Anti-Inflammatory Turmeric Chicken Soup is packed with nourishing ingredients and healing spices. Loaded with tender chicken, fresh vegetables, and anti-inflammatory turmeric, this comforting soup is perfect for boosting immunity and overall wellness.
Why You’ll Love This Recipe
- Immune-Boosting – Rich in anti-inflammatory ingredients like turmeric and ginger.
- Hearty & Nutritious – Packed with protein, vitamins, and minerals.
- Comforting & Soothing – A warm and flavorful meal perfect for any season.
- Easy to Make – Simple ingredients and minimal effort required.
- Gluten-Free & Dairy-Free – Naturally suitable for various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs, shredded
- Carrots, diced
- Celery, chopped
- Onion, diced
- Garlic, minced
- Fresh ginger, grated
- Turmeric powder
- Chicken broth
- Coconut milk (optional for creaminess)
- Lemon juice
- Olive oil
- Fresh spinach or kale
- Salt and pepper
- Red pepper flakes (optional for spice)
Directions
- Sauté Aromatics – In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger, cooking until fragrant.
- Add Vegetables & Spices – Stir in carrots, celery, and turmeric. Cook for a few minutes to release flavors.
- Simmer the Soup – Pour in chicken broth and add shredded chicken. Bring to a simmer and let cook for 15-20 minutes.
- Add Greens & Seasonings – Stir in fresh spinach or kale, lemon juice, salt, and pepper. Let simmer for a few more minutes.
- Serve & Enjoy – Ladle into bowls and enjoy warm, optionally garnished with fresh herbs or red pepper flakes.
Servings and Timing
- Servings: Makes 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Creamier Version – Add coconut milk for a richer texture.
- Vegetarian Option – Swap chicken for chickpeas or lentils and use vegetable broth.
- Extra Spicy – Add more red pepper flakes or a chopped jalapeño.
- Low-Carb Option – Reduce carrots and add cauliflower rice.
- Herbal Boost – Stir in fresh parsley, cilantro, or dill for added freshness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
FAQs
What makes this soup anti-inflammatory?
Turmeric, ginger, and garlic contain powerful anti-inflammatory properties that support overall health.
Can I use fresh turmeric instead of powdered?
Yes! Use about 1 tablespoon of freshly grated turmeric in place of the powder.
Is this soup good for colds?
Yes! The combination of warm broth, ginger, and garlic can help soothe sore throats and congestion.
How do I make the soup thicker?
Let it simmer longer or add a small amount of blended vegetables.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut for this recipe.
What’s the best way to shred chicken?
Use two forks to pull apart cooked chicken or use a hand mixer for quick shredding.
Can I add other vegetables?
Yes! Zucchini, bell peppers, or mushrooms make great additions.
How can I make it more filling?
Add cooked quinoa, rice, or noodles for extra substance.
Is this soup keto-friendly?
Yes, if you reduce the carrots and use a low-carb broth.
Can I meal prep this soup?
Yes! It stores well and can be made in advance for quick meals.
Conclusion
Anti-Inflammatory Turmeric Chicken Soup is a nourishing and flavorful dish that supports overall wellness while being incredibly delicious. Whether you’re feeling under the weather or just looking for a comforting and healthy meal, this soup is an excellent choice. Try it today and enjoy a bowl of warmth and goodness!
PrintAnti Inflammatory Turmeric Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup, Healthy
- Method: Stovetop
- Cuisine: Anti-Inflammatory, Comfort Food
Description
This healing, nourishing soup is packed with anti-inflammatory ingredients like turmeric, ginger, and garlic. It’s comforting, immune-boosting, and perfect for when you need a warm, soothing meal.
Ingredients
- 1 tbsp olive oil (or coconut oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
- 1/2 tsp black pepper (enhances turmeric absorption)
- 1/2 tsp cumin (optional, for extra warmth)
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth (or bone broth for extra benefits)
- 1 can (14 oz) coconut milk (for creaminess, optional)
- 2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
- 1 cup baby spinach or kale, chopped
- 1 tbsp lemon juice (boosts vitamin C)
- 1/2 tsp sea salt (or to taste)
- Fresh parsley or cilantro for garnish
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Stir in turmeric, black pepper, cumin, and cayenne pepper. Cook for 1 minute to enhance flavors.
- Build the Soup Base:
- Add carrots, celery, and chicken broth. Bring to a gentle boil.
- Reduce heat and let simmer for 15 minutes until vegetables are tender.
- Add Chicken & Greens:
- Stir in shredded chicken, coconut milk (if using), and baby spinach/kale.
- Simmer for 5 more minutes until greens are wilted and chicken is heated through.
- Finish & Serve:
- Stir in lemon juice and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Vegan Option: Swap chicken for chickpeas and use vegetable broth.
- Extra Gut Health Boost: Add 1 tbsp apple cider vinegar at the end.
- Storage: Keeps in the fridge for 4 days or freeze for 3 months.
- Make it Thicker: Blend a portion of the soup for a creamy texture.
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg
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