If you’re searching for a bowl of comfort that is as nourishing as it is flavorful, this Anti Inflammatory Turmeric Chicken Soup is exactly what you need. Brimming with vibrant vegetables, warm spices, and a creamy finish from coconut milk, every spoonful feels like a gentle hug for both body and soul. I love how the earthiness of turmeric shines alongside juicy chicken, fresh herbs, and a zesty squeeze of lemon, making it a go-to recipe whenever I need something soothing yet wholly satisfying. Trust me, once you taste this healing soup, you’ll want to keep it in your regular rotation!
Ingredients You’ll Need
The secret to this delicious soup is a handful of wholesome, easy-to-find ingredients—the building blocks for deep flavor, golden color, and a creamy, craveable texture. Each element brings something special to the table, contributing not just taste, but extra nutritional benefits to every serving of Anti Inflammatory Turmeric Chicken Soup.
- Olive oil: Starts everything off with a subtle richness and helps the aromatics release their flavors.
- Yellow onion: Delivers essential sweetness and depth as the flavor base.
- Garlic: Brightens up the soup with its sharp, savory bite—absolutely essential for that comforting aroma.
- Fresh ginger: Adds a gentle heat and tons of anti-inflammatory benefits, while balancing the richness.
- Ground turmeric: The heart of this soup—gives that beautiful golden color and supportive, earthy warmth.
- Ground cumin: Adds a layer of nutty, slightly smoky flavor that rounds out the spice mix.
- Ground coriander: Elevates the fragrance and brings a hint of citrus to the background.
- Black pepper: Not only seasons, but helps your body absorb the beneficial compounds in turmeric.
- Salt: Brings all the flavors into perfect harmony.
- Carrots: Offer up a sweet crunch and extra nutrients in every bite.
- Celery: Gives a subtle bitterness and a classic soup texture.
- Low-sodium chicken broth: Provides a rich, savory base while letting the other flavors shine.
- Chicken breasts: Stay tender in the broth and shred beautifully to catch all the spices.
- Coconut milk: Lends creaminess and a tiny hint of sweetness to balance the spices.
- Baby spinach: Adds freshness, vibrant color, and extra vitamins right at the end.
- Lemon juice: A final squeeze brings all of the flavors to life and adds brightness.
- Fresh parsley: Gives an herby, fresh finish and a lovely pop of green.
How to Make Anti Inflammatory Turmeric Chicken Soup
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes, stirring occasionally, until everything is soft and you’re hit with the most tantalizing aroma. This is your flavor foundation—the richer and more fragrant, the better!
Step 2: Bloom the Spices
Sprinkle in the turmeric, cumin, coriander, black pepper, and salt. Stir everything together and cook for about 1 minute. This quick step activates the spices, infusing the oil and aromatics with their deep, earthy notes—giving you that signature golden color and the unmistakable taste of Anti Inflammatory Turmeric Chicken Soup.
Step 3: Add Veggies and Broth
Add your sliced carrots and celery to the pot, stirring to coat them in all those wonderful spices. Pour in the low-sodium chicken broth and give everything a gentle stir. This is when your kitchen starts to truly smell amazing!
Step 4: Simmer with the Chicken
Nestle the chicken breasts into the pot, making sure they’re submerged in the broth. Bring everything to a gentle boil, then lower the heat to a simmer. Let it all cook, uncovered, for about 20 minutes until the chicken is fully cooked and easy to shred.
Step 5: Shred and Finish
Once the chicken is ready, pull it out onto a cutting board and shred it using two forks. Drop the shredded meat right back into the pot, then pour in the coconut milk and add the baby spinach. Stir everything together until the spinach wilts, which should only take a minute. Finally, squeeze in the lemon juice and sprinkle with fresh parsley for that refreshing, balanced finish.
How to Serve Anti Inflammatory Turmeric Chicken Soup
Garnishes
Top each steaming bowl with a little extra chopped parsley or a few thin slices of fresh chili for heat, or swirl in a spoonful of coconut milk. Cracked black pepper over the top always looks beautiful and adds a bold pop of flavor.
Side Dishes
I love pairing this soup with a hunk of crusty gluten-free bread, a light green salad, or even a scoop of brown rice for a heartier meal. The fresh, vibrant flavors of Anti Inflammatory Turmeric Chicken Soup pair well with just about anything you have on hand.
Creative Ways to Present
Pour the soup into individual mugs for cozy sipping on chilly nights or ladle into shallow bowls over cooked quinoa for added texture. You can even serve it as a starter alongside a colorful platter of roasted vegetables for a stunning, nutrient-rich dinner spread.
Make Ahead and Storage
Storing Leftovers
Store any leftover Anti Inflammatory Turmeric Chicken Soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so it’s even more delicious the next day! Just be sure to let the soup cool before closing the lid.
Freezing
This soup freezes beautifully! Let the soup cool fully, then transfer to freezer-safe containers or zip-top bags (be sure to leave a little space for expansion). It’ll keep well for up to 3 months—perfect for meal planning or when you need a quick, healing lunch.
Reheating
When you’re ready to enjoy, simply reheat your Anti Inflammatory Turmeric Chicken Soup on the stovetop or in the microwave until hot. If it thickens a bit in the fridge or freezer, just stir in a splash of broth or water to return it to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in chicken thighs work wonderfully in this Anti Inflammatory Turmeric Chicken Soup, giving an even richer, more flavorful broth. Just be sure to remove the bones and shred the meat before serving.
What can I use instead of coconut milk?
If you don’t love coconut milk or don’t have any on hand, try substituting with regular dairy cream (if you’re not dairy-free) or an unsweetened nut milk for creaminess. The soup’s flavor will change slightly, but it’ll still be delicious.
Is this soup spicy?
The soup has gentle warmth from ginger and black pepper, but it’s not spicy-hot. For more kick, add a pinch of cayenne or sliced chili when sautéing the aromatics.
Can I make Anti Inflammatory Turmeric Chicken Soup in advance?
Yes! In fact, making it a day ahead allows all the flavors to meld together beautifully. Store it in the fridge, then gently reheat before serving—it only gets better!
Is this recipe suitable for special diets?
Definitely! Anti Inflammatory Turmeric Chicken Soup is naturally gluten-free, dairy-free, and paleo-friendly. Just double-check all packaged ingredients to be sure they meet your dietary needs.
Final Thoughts
If you’re after a soul-warming, nourishing meal that’s as inviting as it is wholesome, give Anti Inflammatory Turmeric Chicken Soup a try. It’s full of color, comfort, and flavor, and there’s just something about that golden broth that always brings a little bit of sunshine to your table.
Print
Anti Inflammatory Turmeric Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Fusion, American
- Diet: Non-Vegetarian
Description
This Anti Inflammatory Turmeric Chicken Soup is a comforting and nourishing dish that not only tastes delicious but also offers health benefits. Packed with immune-boosting ingredients like turmeric, ginger, and garlic, this soup is perfect for chilly days or when you’re feeling under the weather.
Ingredients
Soup Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Additions:
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts
- 1 cup coconut milk
- 2 cups baby spinach
- juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Base: Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant. Add turmeric, cumin, coriander, pepper, and salt. Cook briefly.
- Cook the Soup: Add carrots, celery, and broth. Place chicken breasts in the pot. Simmer for 20 minutes. Shred chicken, return to pot. Add coconut milk and spinach; cook until spinach wilts.
- Finish and Serve: Stir in lemon juice and parsley. Serve hot.
Notes
- This soup freezes well and can be stored for up to 3 months.
- For extra spice, add a pinch of cayenne pepper.
- Bone-in chicken thighs can be used for a richer flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
