A warming and nutrient-rich soup, this anti-inflammatory turmeric chicken soup is packed with vibrant spices like turmeric, ginger, and garlic, combined with wholesome vegetables and tender chicken. It’s the kind of bowl I reach for when I want to support my immune system or simply need a cozy, healing meal.
Why You’ll Love This Recipe
I love how this soup brings together so much nourishment and flavor in one pot. The turmeric and ginger not only give it a beautiful golden color but also deliver natural anti-inflammatory properties that make me feel like I’m truly doing something good for my body. It’s hearty yet light, and perfect for when I want a comforting meal without feeling weighed down. The best part? It’s a one-pot recipe that comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon ground turmeric
2 medium carrots, sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breast or thighs
6 cups low-sodium chicken broth
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 cup chopped kale or spinach
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Directions
I start by heating olive oil in a large pot over medium heat.
I add chopped onion and sauté it for 3–4 minutes until it turns translucent.
Next, I stir in garlic, ginger, and turmeric, letting them cook for about a minute until the aroma fills the kitchen.
Then I toss in the carrots and celery, giving everything a good stir and letting it cook for another 5 minutes.
I place the chicken into the pot and pour in the broth.
I season with salt, black pepper, and red pepper flakes if I want a bit of heat.
I bring it all to a boil, then reduce the heat, cover the pot, and let it simmer for 25–30 minutes.
Once the chicken is tender, I remove it, shred it with two forks, and return it to the soup.
I stir in chopped kale or spinach and cook just until the greens wilt—about 3–5 minutes.
To finish, I squeeze in fresh lemon juice and sprinkle with parsley before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Calories per serving: Approximately 220 kcal
Variations
I sometimes swap chicken for turkey, especially if I have leftovers.
For a vegetarian version, I leave out the chicken and use chickpeas or white beans instead.
When I want it heartier, I add cooked quinoa or brown rice at the end.
I occasionally blend half the soup to make it creamier without adding dairy.
I use baby spinach instead of kale when I prefer a milder green.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I warm it gently on the stovetop or in the microwave. If the soup thickens, I add a splash of broth or water to loosen it up. It also freezes well—just cool it completely before freezing, and it keeps for up to 3 months.
Related Recipes:
- Ginger Turmeric Vanilla Cookies
- Detox Cabbage Soup with Turmeric and Ginger
- Tuscan White Bean and Kale Soup
FAQs
How does turmeric help with inflammation?
Turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant properties. I like including it in meals like this soup to support joint health and overall wellness.
Can I use rotisserie chicken instead?
Yes, I sometimes use pre-cooked rotisserie chicken to save time. I simply shred it and add it to the soup in the last 10 minutes of cooking.
Is this soup Whole30 or Paleo-friendly?
Absolutely. I make sure to use compliant broth and avoid any additives, and this recipe fits both Whole30 and Paleo diets.
Can I make it in a slow cooker?
Yes, I’ve made this in a slow cooker by sautéing the aromatics first, then adding everything (except greens and lemon juice) to cook on low for 6–7 hours. I add the greens and lemon juice right before serving.
What can I use instead of kale?
If kale isn’t my favorite, I use spinach, chard, or even bok choy for a different texture and taste.
Conclusion
This anti-inflammatory turmeric chicken soup is one of those recipes I come back to again and again. It’s simple, deeply nourishing, and packed with flavor. Whether I’m feeling under the weather or just want something comforting and healthy, this soup always hits the spot.
📖 Recipe:
Print
Anti-Inflammatory Turmeric Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A warming, nourishing soup made with anti-inflammatory ingredients like turmeric, ginger, and garlic, combined with tender chicken and wholesome vegetables. Perfect for boosting immunity and cozy comfort.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon ground turmeric
2 medium carrots, sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breast or thighs
6 cups low-sodium chicken broth
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 cup chopped kale or spinach
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent.
- Stir in garlic, ginger, and turmeric; cook for about 1 minute until fragrant.
- Add carrots and celery, stir, and cook for 5 more minutes.
- Place the chicken into the pot and pour in the chicken broth.
- Season with sea salt, black pepper, and optional red pepper flakes.
- Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in chopped kale or spinach and cook for 3–5 minutes until wilted.
- Add lemon juice and garnish with fresh parsley before serving.
Notes
Use turkey instead of chicken for a variation, especially with leftovers.
For a vegetarian option, replace chicken with chickpeas or white beans.
Add cooked quinoa or brown rice for a heartier soup.
Blend half the soup for a creamier texture without dairy.
Spinach, chard, or bok choy can be used instead of kale.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently and add broth or water if it thickens.
Rotisserie chicken can be used to save time—add during the last 10 minutes.
Suitable for Whole30 and Paleo diets if using compliant broth.
Slow cooker option: sauté aromatics, then cook all ingredients (except greens and lemon) on low for 6–7 hours; add greens and lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
