Go Back
–+ servings
Anti Inflammatory Turmeric Chicken Soup

Nourishing Anti Inflammatory Turmeric Chicken Soup Recipe

This Anti Inflammatory Turmeric Chicken Soup is a comforting blend of tender chicken and vibrant vegetables, perfect for a wellness boost on chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 to 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil substitute with avocado oil if preferred
  • 1 medium onion, chopped yellow or white varieties
  • 3 cloves garlic, minced fresh preferred
  • 1 tablespoon fresh ginger, grated or use ground ginger, half the amount
  • 1 teaspoon ground turmeric consider fresh turmeric for a vibrant twist
  • 1 teaspoon cumin ground coriander can be used as an alternative
  • ½ teaspoon black pepper freshly ground is best
For the Vegetables
  • 6 cups low-sodium chicken broth or vegetable broth for a vegetarian option
  • 2 medium carrots, sliced substitute with parsnips if desired
  • 2 stalks celery, chopped can omit or replace with bell peppers
  • 2 cups kale or spinach, chopped Swiss chard also works
For Finishing Touches
  • to taste salt
  • 2 tablespoons fresh lemon juice or lime juice
  • for garnish fresh cilantro or parsley

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering. Add chopped onion, sauté for 3-4 minutes until soft and translucent.
  2. Stir in minced garlic and grated fresh ginger, cooking for an additional minute until fragrant.
  3. Sprinkle in ground turmeric, cumin, and black pepper. Stir well and cook for 1-2 minutes.
  4. Add chicken into the pot and pour in chicken broth. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 30 minutes, until chicken is cooked through and reaches an internal temperature of 165°F.
  6. Remove cooked chicken, shred it, and return it back to the pot.
  7. Add sliced carrots and chopped celery. Cover and cook for 10-15 minutes until vegetables are tender.
  8. Toss in chopped kale or spinach, and cook for another 3-5 minutes until wilted.
  9. Adjust seasoning with salt and squeeze in fresh lemon juice before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 35mgCalcium: 80mgIron: 2.5mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Perfect for meal prep and reheating.

Tried this recipe?

Let us know how it was!