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Anti-Inflammatory Turmeric Chicken Soup

This anti-inflammatory turmeric chicken soup is more than just a recipe—it’s a delicious way to care for your body while indulging your taste buds. Whether you’re seeking comfort, health benefits, or a meal to impress your family, this soup checks every box.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 lb Chicken breast, thighs, or rotisserie chicken—choose what you prefer or have available.
  • 1.5 tbsp Turmeric powder Prefer fresh? Grate a 1-inch piece of turmeric root instead.
  • 1 inch piece, grated Ginger Adds spice and extra anti-inflammatory properties.
  • 3 minced Garlic cloves A must-have antioxidant in every soup!
  • 2 medium, sliced Carrots Adds natural sweetness and a vitamin boost.
  • 2 stalks, diced Celery Enhances texture and adds fiber.
  • 1 medium, chopped Onion White, yellow, or red onions all work.
  • 6 cups Chicken stock or broth Go homemade for extra flavor or choose a low-sodium variety for control over saltiness.
  • 1 cup Coconut milk For a creamy, slightly sweet twist. Replace with almond milk for a lighter variation.
  • 2 tbsp Lemon juice Complements turmeric with a burst of brightness.
  • 2 tbsp Olive oil For sautéing, or any oil of your choice such as coconut or avocado oil.
  • 2 cups Spinach or kale Adds greens and extra nutritional benefits.
  • 1 tbsp, crushed Coriander seeds Optional but adds a deeper hint of spice.
  • Salt and pepper Essential seasoning.
Optional garnishes
  • Fresh parsley or cilantro, chopped
  • Red chili flakes for heat
  • Crusty bread or crackers on the side

Method
 

Prepare Ingredients
  1. Make sure all veggies are peeled, cleaned, and chopped as instructed. Grate your turmeric and ginger for the freshest flavor.
Sauté the Base Vegetables
  1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions become translucent.
Add Garlic, Ginger, and Spices
  1. Stir in garlic, ginger, turmeric powder, and crushed coriander seeds. Cook for 1-2 minutes until fragrant, ensuring the flavors bloom.
Add Chicken & Stock
  1. Pour in the chicken stock and bring it to a gentle boil. If using raw chicken breast or thighs, add them now and allow the soup to simmer for 20 minutes until the chicken is cooked through. Skim off any foam that might rise to the top.
Shred the Chicken
  1. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. If you’re using pre-cooked rotisserie chicken, you can add it at this step.
Add Creaminess & Greens
  1. Stir in coconut milk and simmer for another 5 minutes. Toss in the spinach or kale and cook just until the greens are wilted.
Season and Finish
  1. Season with salt and pepper to taste. Stir in the lemon juice for a bright and zesty finish.
Serve and Enjoy
  1. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread or crackers for extra comfort.

Nutrition

Calories: 350kcal

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