Why You’ll Love This Recipe

This soup blends wholesome ingredients into a delicious, nourishing meal you’ll want to make again and again:
• Turmeric and ginger help support immune health and reduce inflammation.
• Hearty yet light, it’s ideal for meal prep, weeknight dinners, or cozy lunches.
• Packed with veggies and flavor without being heavy.
• Easy to customize with your favorite add-ins like greens or extra spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound boneless skinless chicken (thighs or breasts)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground turmeric
1 teaspoon ground cumin
½ teaspoon black pepper
6 cups low-sodium chicken broth
2 medium carrots, sliced
2 celery stalks, chopped
1 cup kale or spinach, chopped
Salt to taste
Fresh lemon juice (optional)
Fresh cilantro (optional, for garnish)

Directions

In a large pot, heat the olive oil over medium heat until shimmering.
Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the ground turmeric, cumin, and black pepper, stirring to coat the aromatics with spices.
Place the chicken in the pot and pour in the chicken broth. Bring to a boil.
Reduce heat to a simmer, cover, and cook for about 30 minutes until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the soup.
Add the carrots and celery and simmer until tender, about 10–15 minutes.
Stir in the chopped greens and cook until wilted, 3–5 minutes.
Taste and adjust salt, then serve hot with a squeeze of lemon and garnish with cilantro if desired.

Servings and timing

• Servings: Approximately 6 bowls
• Preparation time: About 15 minutes
• Cooking time: Around 45–50 minutes
• Total time: Roughly 1 hour

Variations

• Add sweet potatoes or cauliflower rice for extra nutrients and texture.
• Swap kale for spinach or Swiss chard.
• For a creamier soup, stir in a bit of coconut milk near the end.
• Add other veggies like zucchini or bell peppers for color and flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, gently warm on the stovetop until heated through.
You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

How can I make this soup thicker?

You can mash a few cooked carrots or add a small diced potato to give the broth more body.

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well too and will still yield tender, delicious results.

Is this soup good for meal prep?

Absolutely. It reheats well and tastes even better the next day.

Can I make this dairy-free?

Yes, this soup is naturally dairy-free; just avoid adding dairy toppings.

What if I don’t have fresh turmeric?

You can use ground turmeric; it will still provide flavor and the lovely golden color.

Can I add noodles or rice?

Yes, cooked rice or noodles can be added, though it will change the texture and absorb liquid.

Is this soup gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free broth.

How do I store leftovers?

Store in airtight containers in the fridge for up to 4 days or freeze for longer storage.

Can I make this soup spicy?

Add a pinch of chili flakes or diced jalapeño peppers for a spicy kick.

What are the health benefits of turmeric in soup?

Turmeric contains curcumin, which is known for its antioxidant and anti-inflammatory properties.

Conclusion

This Anti-Inflammatory Turmeric Chicken Soup is more than just a meal — it’s a nourishing, comforting bowl of wellness that brings warmth and flavor together. Perfect for cold days, wellness-focused eating, or simple weeknight cooking, this soup delivers on both health and taste. Enjoy every spoonful of this vibrant, golden broth packed with wholesome ingredients and healing spices.