Anti-Inflammatory Turmeric Chicken Soup – A Healing, Nourishing Bowl
A warming, anti-inflammatory chicken soup made with turmeric, garlic, ginger, and nourishing vegetables. Light, clean, and healing—perfect for cold days or immune support.
Ingredients
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1½ lbs chicken thighs or breasts
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1 tbsp olive oil
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1 small onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground)
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1 tsp ground turmeric (or 1 tbsp fresh grated)
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6–8 cups chicken bone broth or stock
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1 tsp salt, black pepper to taste
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2 cups spinach, kale, or chard
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Juice of 1 lemon + zest
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Optional: ½ cup cooked quinoa or rice, chili flakes, fresh parsley
Instructions
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In a soup pot, heat olive oil. Sauté onion, carrots, and celery until soft.
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Add garlic, ginger, turmeric, salt, and pepper. Cook 1–2 minutes.
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Add chicken and broth. Bring to a boil, then simmer 20–25 minutes until chicken is cooked.
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Remove chicken, shred, and return to pot.
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Stir in greens, lemon juice, and zest. Simmer 5 minutes more.
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Taste and adjust seasoning. Serve warm.
Notes
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Add coconut milk for creaminess.
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Store up to 4 days or freeze up to 3 months.
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Add grains to make it heartier.