This anti-inflammatory turmeric chicken soup is a warm, nourishing dish packed with healing ingredients. Loaded with tender chicken, fresh vegetables, and immune-boosting turmeric, this soup is perfect for fighting inflammation and supporting overall health. Whether you’re feeling under the weather or just want a comforting, healthy meal, this golden-hued soup is a must-try!
Why You’ll Love This Recipe
- Anti-Inflammatory Benefits – Turmeric, ginger, and garlic help reduce inflammation and boost immunity.
- Comforting & Nourishing – A warm, healing soup that’s perfect for cold days or when you’re feeling sick.
- Protein-Packed & Filling – Chicken provides lean protein, keeping you full and satisfied.
- Gluten-Free & Dairy-Free – A naturally healthy meal that fits many diets.
- Easy to Make – Simple ingredients and one pot make for an effortless meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs (boneless, skinless)
- Olive oil or coconut oil
- Onion (chopped)
- Carrots (sliced)
- Celery (chopped)
- Garlic (minced)
- Fresh ginger (grated)
- Ground turmeric (or fresh turmeric, grated)
- Chicken broth (or bone broth for extra nutrients)
- Coconut milk (optional, for creaminess)
- Lemon juice (for brightness)
- Black pepper (enhances turmeric absorption)
- Salt
- Fresh parsley or cilantro (for garnish)
Directions
- Sauté Aromatics – Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add Spices – Stir in garlic, ginger, and turmeric. Cook for 1–2 minutes until fragrant.
- Cook the Chicken – Add chicken breasts/thighs and pour in the broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred the Chicken – Remove the chicken, shred with two forks, then return to the pot.
- Finish with Coconut Milk & Lemon – Stir in coconut milk (if using) and lemon juice. Simmer for another 5 minutes.
- Season & Serve – Add salt, black pepper, and fresh herbs. Serve hot and enjoy!
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option – Replace chicken with chickpeas or lentils and use vegetable broth.
- Extra Greens – Stir in spinach or kale at the end for added nutrients.
- Spicy Kick – Add a pinch of cayenne pepper or red pepper flakes.
- Bone Broth Boost – Use homemade bone broth for extra gut-healing benefits.
- Rice or Noodle Addition – Add cooked rice, quinoa, or noodles for a heartier meal.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals until heated through.
FAQs
What makes this soup anti-inflammatory?
Turmeric, ginger, garlic, and black pepper all have powerful anti-inflammatory properties.
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last 5 minutes to save time.
Why add black pepper with turmeric?
Black pepper enhances the absorption of curcumin, the active compound in turmeric.
Can I make this in a slow cooker?
Yes! Cook on low for 6–8 hours or high for 3–4 hours, then shred the chicken before serving.
Is coconut milk necessary?
No, but it adds creaminess and enhances the flavor. You can skip it or use regular milk.
Can I use fresh turmeric instead of ground?
Yes! Use about 1 tablespoon of freshly grated turmeric for an even more potent boost.
What’s the best broth to use?
Bone broth is ideal for extra nutrients, but regular chicken broth works well too.
Can I add potatoes or other veggies?
Absolutely! Sweet potatoes, zucchini, or bell peppers make great additions.
How do I make this soup thicker?
Mash some of the vegetables or add a small amount of blended cooked cauliflower.
What pairs well with this soup?
A side of crusty bread, a simple salad, or roasted vegetables complement this soup well.
Conclusion
This anti-inflammatory turmeric chicken soup is a nourishing, healing dish that’s packed with flavor and health benefits. Whether you’re looking to support your immune system, reduce inflammation, or simply enjoy a comforting meal, this soup is the perfect choice. Try it today and enjoy a warm, golden bowl of goodness!
PrintAnti-Inflammatory Turmeric Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Turmeric Chicken Soup is a warming, immune-boosting, and anti-inflammatory dish made with fresh turmeric, ginger, garlic, and bone broth. It’s perfect for cold days, fighting inflammation, and soothing digestion!
Ingredients
For the Soup:
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp fresh turmeric, grated (or 1 1/2 tsp ground turmeric)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon (optional, adds warmth)
- 1 lb (450g) boneless, skinless chicken breast or thighs
- 6 cups (1.5L) chicken broth or bone broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small sweet potato or white potato, diced (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- Juice of 1 lemon
- 2 cups baby spinach or kale
- 1/4 cup fresh parsley or cilantro, chopped
Optional Add-Ins:
- 1 cup cooked quinoa or rice (for a heartier soup)
- 1/2 cup coconut milk (for extra creaminess)
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3 minutes until softened.
- Stir in garlic, ginger, turmeric, cumin, and cinnamon. Cook for 1 minute until fragrant.
Step 2: Cook the Chicken & Vegetables
- Add chicken breasts, broth, carrots, celery, and sweet potato.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes, until chicken is cooked through.
Step 3: Shred Chicken & Finish the Soup
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir in salt, black pepper, red pepper flakes, lemon juice, and baby spinach. Simmer for 5 more minutes.
- Garnish with fresh parsley or cilantro before serving.
Notes
- Make It Vegan: Swap chicken for chickpeas or tofu, and use vegetable broth.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm on the stove over low heat or microwave for 2-3 minutes.
- Boost the Anti-Inflammatory Benefits: Add a pinch of black pepper (helps absorb turmeric better) and coconut milk for healthy fats.
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