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.
1lbChicken breast, thighs, or rotisserie chicken—choose what you prefer or have available.
1.5tbspTurmeric powder Prefer fresh? Grate a 1-inch piece of turmeric root instead.
1inch piece, gratedGinger Adds spice and extra anti-inflammatory properties.
3mincedGarlic cloves A must-have antioxidant in every soup!
2medium, slicedCarrots Adds natural sweetness and a vitamin boost.
2stalks, dicedCelery Enhances texture and adds fiber.
1medium, choppedOnion White, yellow, or red onions all work.
6cupsChicken stock or broth Go homemade for extra flavor or choose a low-sodium variety for control over saltiness.
1cupCoconut milk For a creamy, slightly sweet twist. Replace with almond milk for a lighter variation.
2tbspLemon juice Complements turmeric with a burst of brightness.
2tbspOlive oilFor sautéing, or any oil of your choice such as coconut or avocado oil.
2cupsSpinach or kale Adds greens and extra nutritional benefits.
1tbsp, crushedCoriander 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
Instructions
Prepare Ingredients
Make sure all veggies are peeled, cleaned, and chopped as instructed. Grate your turmeric and ginger for the freshest flavor.
Sauté the Base Vegetables
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
Stir in garlic, ginger, turmeric powder, and crushed coriander seeds. Cook for 1-2 minutes until fragrant, ensuring the flavors bloom.
Add Chicken & Stock
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
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
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
Season with salt and pepper to taste. Stir in the lemon juice for a bright and zesty finish.
Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread or crackers for extra comfort.