Description

This Anti Inflammatory Turmeric Chicken Soup is a wholesome and flavorful recipe designed to reduce inflammation and boost your health. Made with a blend of turmeric, ginger, and nutrient-rich vegetables, this soup is perfect for comforting meals that support wellness. Tender chicken and leafy greens combine in a savory broth enhanced with aromatic spices and fresh lemon juice, creating a delicious and nourishing dish.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)

Vegetables

2 medium carrots, sliced
2 celery stalks, sliced
1 cup chopped kale or spinach

Protein & Broth

1 pound boneless skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 bay leaf
1/2 teaspoon crushed red pepper flakes (optional)

Finishing Touches

2 tablespoons lemon juice
Fresh parsley for garnish

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Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes soft and translucent. Add the minced garlic, grated ginger, turmeric, cumin, black pepper, and salt. Stir well and cook for about 1 minute until the mixture becomes fragrant.
Add main ingredients and simmer: Incorporate the sliced carrots, celery, chicken pieces, chicken broth, bay leaf, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25–30 minutes. This allows the chicken to fully cook and the vegetables to become tender.
Shred chicken and add greens: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, add the chopped kale or spinach, and simmer for an additional 2–3 minutes until the greens are wilted and tender.
Final seasoning and serve: Stir in the lemon juice to brighten the flavors. Taste the soup and adjust seasoning with salt or pepper as needed. Serve the soup hot, garnished with fresh parsley.

Notes

This soup naturally reduces inflammation due to turmeric, ginger, and leafy greens.
For a more filling meal, add cooked quinoa or brown rice.
Store leftovers in the refrigerator for up to 4 days or freeze for longer preservation.
Adjust the crushed red pepper flakes according to your preferred spice level.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Healthy, Anti-Inflammatory