Description

This Anti-Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish packed with vibrant spices like turmeric, ginger, and cumin. Designed to soothe inflammation and boost immunity, this soup combines tender shredded chicken with nutrient-rich vegetables, kale or spinach, and optional creamy coconut milk for a wholesome meal that’s perfect for any season.

Ingredients

Scale

Protein

1 lb (450g) boneless, skinless chicken breasts or thighs

Vegetables & Aromatics

1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large carrots, sliced
2 celery stalks, sliced
1 cup kale or spinach, chopped

Spices & Seasonings

1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon coriander
Salt to taste

Liquids

1 tablespoon olive oil
4 cups low sodium chicken broth
2 cups water
1 cup coconut milk (optional for creaminess)

Garnishes

Fresh cilantro (optional)
Lemon wedges (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken breasts or thighs and cook for 6-8 minutes on each side until fully cooked. Remove the chicken from the pot and shred it using forks or chop finely.
Sauté Vegetables: In the same pot, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.
Add Turmeric & Spices: Stir in ground turmeric, black pepper, cumin, and coriander. Allow the spices to bloom in the heat for about 1 minute to release their flavors.
Simmer the Soup: Add sliced carrots, celery, chicken broth, and water to the pot. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the vegetables are tender.
Add Chicken and Greens: Return the shredded chicken to the pot along with the chopped kale or spinach. If you’re using coconut milk for extra creaminess, stir it in now. Simmer the soup for an additional 5 minutes to combine flavors and soften the greens.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh cilantro and lemon wedges for a bright finishing touch.

Notes

You can substitute chicken thighs for a more flavorful and juicy option.
Fresh turmeric can be replaced by ground turmeric; adjust quantities accordingly.
The coconut milk is optional but adds a rich and creamy texture to the soup.
For a spicier kick, add a pinch of cayenne pepper or chili flakes when adding spices.
Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Healthy/Anti-Inflammatory