This Anti-Inflammatory Turmeric Chicken Soup is one of my favorite recipes when I want something soothing, nourishing, and packed with flavor. It’s warm, comforting, and loaded with good-for-you ingredients that support the immune system and help reduce inflammation. Perfect for cold days or anytime I need a healing meal.
Why You’ll Love This Recipe
I love how this soup comes together so easily while offering such powerful health benefits. The turmeric adds a beautiful golden color and earthy warmth, while garlic, ginger, and vegetables bring depth and nutrition. The tender chicken makes it hearty enough to serve as a complete meal. It’s a wholesome bowl of goodness I feel great about eating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion
garlic
fresh ginger
carrots
celery
ground turmeric
boneless, skinless chicken breasts or thighs
low-sodium chicken broth
lemon juice
baby spinach or kale
salt and pepper
fresh parsley or cilantro (optional)
Directions
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I heat olive oil in a large pot over medium heat, then add chopped onion, garlic, and fresh ginger. I sauté them for 3–4 minutes until fragrant and translucent.
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Next, I stir in the chopped carrots and celery and cook for another 5 minutes.
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I sprinkle in ground turmeric, stirring well to coat the veggies and release the spice’s aroma.
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I add the chicken and pour in the chicken broth. I bring everything to a boil, then reduce the heat and let it simmer, covered, for about 25 minutes or until the chicken is fully cooked.
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I remove the chicken, shred it with two forks, then return it to the pot.
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I add lemon juice and baby spinach or kale and cook for another 3–5 minutes until the greens are wilted.
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I season with salt and pepper to taste and top with chopped herbs before serving.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: About 280 kcal per serving
Variations
Sometimes I add a pinch of cayenne pepper or crushed red pepper flakes for a little heat. I’ve also stirred in cooked quinoa or brown rice to make it even heartier. For a creamier texture, I’ve blended part of the soup before adding the greens. This soup is very adaptable and easy to personalize.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave until hot. It also freezes beautifully—once cooled, I portion it into containers and freeze for up to 3 months. I thaw overnight in the fridge before reheating.
FAQs
Is turmeric really anti-inflammatory?
Yes, turmeric contains curcumin, which has anti-inflammatory properties. I love using it in soups because it adds both flavor and potential health benefits.
Can I use rotisserie chicken instead?
Absolutely. I’ve used shredded rotisserie chicken to save time—just add it during the last 10 minutes of cooking since it’s already cooked.
Can I make this in a slow cooker?
Yes, I add all the ingredients (except the greens and lemon juice) to the slow cooker and cook on low for 6–7 hours. I stir in the greens and lemon juice during the last 30 minutes.
What if I don’t have fresh ginger?
I’ve used ground ginger in a pinch—about 1/2 teaspoon for every tablespoon of fresh—but fresh gives the best flavor and benefits.
Can I make this vegetarian?
Definitely. I just skip the chicken and use vegetable broth. I add chickpeas or lentils for protein, and it’s still delicious and filling.
Conclusion
This Anti-Inflammatory Turmeric Chicken Soup is more than just a meal—it’s a bowl of comfort and healing. I love making it when I need something nourishing that doesn’t sacrifice flavor. It’s simple, clean, and incredibly satisfying, no matter the season.
PrintAnti-Inflammatory Turmeric Chicken Soup
This Anti-Inflammatory Turmeric Chicken Soup is a nourishing, flavorful, and healing meal packed with vegetables, tender chicken, and spices known for their health benefits. It’s perfect for boosting immunity and easing inflammation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp ground turmeric
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 2 cups baby spinach or chopped kale
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 3–4 minutes until fragrant and translucent.
- Stir in carrots and celery; cook for another 5 minutes.
- Add ground turmeric and stir to coat the vegetables.
- Place chicken in the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes or until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in lemon juice and spinach or kale. Cook for 3–5 minutes until greens are wilted.
- Season with salt and pepper to taste. Garnish with fresh herbs if desired. Serve hot.
Notes
- Add cayenne or red pepper flakes for a spicy kick.
- Stir in cooked quinoa or brown rice for a heartier meal.
- Blend part of the soup for a creamier texture.
- Use rotisserie chicken for a faster version.
- Can be made vegetarian by using vegetable broth and legumes.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg