Description
This Anti-Inflammatory Turmeric Chicken Soup is packed with healing ingredients like turmeric, ginger, and garlic to help reduce inflammation and boost immunity. Made with tender shredded chicken, fresh vegetables, and a rich, golden broth, this nourishing soup is as comforting as it is healthy. Light yet satisfying, it’s perfect for meal prep, easy to customize, and naturally gluten-free. Serve it with your favorite toppings for a warm and wholesome meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric (or 1½ teaspoons fresh turmeric, grated)
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (or thighs)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced (optional)
- ½ cup coconut milk (for creaminess, optional)
- Juice of 1 lemon
- 1 cup fresh spinach or kale, chopped
- ½ teaspoon red pepper flakes (optional)
Toppings (optional but recommended!)
- Fresh cilantro or parsley
- Crushed red pepper flakes
- Extra squeeze of lemon juice
- Sliced avocado
Instructions
- Sauté the Aromatics – Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft (about 3–4 minutes). Stir in garlic, ginger, turmeric, cumin, black pepper, and salt. Cook for 1 minute until fragrant.
- Cook the Chicken and Vegetables – Add the chicken breasts, carrots, celery, and broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until the chicken is tender.
- Shred the Chicken – Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Add Final Ingredients – Stir in zucchini (if using), coconut milk, lemon juice, and spinach or kale. Simmer for 5–7 minutes until the greens are wilted.
- Serve and Enjoy – Ladle into bowls and top with fresh herbs, crushed red pepper flakes, or avocado slices.
Notes
- For extra creaminess: Add more coconut milk or blend a portion of the soup for a smoother texture.
- Make it spicier: Add a pinch of cayenne or extra red pepper flakes.
- Vegetarian option: Swap chicken for chickpeas or lentils and use vegetable broth.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory
Keywords: turmeric chicken soup, anti-inflammatory soup, healing chicken soup, golden turmeric soup, healthy chicken soup, easy immune-boosting soup