Description

There’s a certain comfort that only a bowl of homemade soup can provide—and when it’s infused with anti-inflammatory ingredients like turmeric, garlic, and ginger, that comfort goes beyond just taste. Anti Inflammatory Turmeric Chicken Soup is a modern take on the classic chicken soup, with a golden broth that warms your body and supports your health.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
½ teaspoon ground black pepper
2 medium carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken thighs or breasts
6 cups low-sodium chicken broth
1 bay leaf
Salt, to taste
Juice of ½ lemon (optional, for brightness)

Fresh parsley or cilantro, for garnish

Instructions

Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add the garlic and ginger and sauté for another minute until fragrant.

Step 2: Add Spices and Vegetables
Stir in the turmeric, black pepper, carrots, and celery. Cook for another 2–3 minutes, allowing the spices to coat the vegetables and gently toast.

Step 3: Add Chicken and Broth
Place the chicken into the pot. Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20–25 minutes, or until the chicken is tender and cooked through.

Step 4: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

Step 5: Finish the Soup
Taste and adjust salt as needed. Add a squeeze of lemon juice for brightness if desired. Let the soup simmer for another 5 minutes so all the flavors can meld.

Step 6: Garnish and Serve
Ladle the soup into bowls and top with chopped fresh parsley or cilantro. Serve hot, with a side of warm bread or steamed rice if you like.

Notes

This soup is perfect for meal prep—store it in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop and add a splash of water or broth if it thickens.

Nutrition

Calories: 280