Anti-Inflammatory Turmeric Chicken Soup

A nourishing, immune-supporting soup made with turmeric, ginger, garlic, and tender chicken. Perfect for cold days, recovery, or when you want something healing and comforting.

🛒 Ingredients

🐔 Protein

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

• Salt & black pepper (to taste)

🥕 Vegetables

• 1 tablespoon olive oil or coconut oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 cup chopped zucchini (optional)

• 2 cups baby spinach or kale

🌿 Anti-Inflammatory Boost

• 1½ teaspoons ground turmeric
  (or 1 tablespoon fresh grated turmeric)

• ½ teaspoon ground black pepper (helps turmeric absorption)

• ½ teaspoon ground cumin

• ½ teaspoon dried thyme

🥣 Liquid

• 6 cups low-sodium chicken broth

• 1 tablespoon lemon juice (fresh)

Optional additions:

• ½ cup coconut milk (for creaminess)

• ½ cup cooked brown rice or quinoa (for heartiness)

👩‍🍳 Instructions

1️⃣ Sauté Aromatics

1. Heat oil in a large pot over medium heat.

2. Add onion and cook 3–4 minutes until soft.

3. Add garlic and ginger; cook 30 seconds until fragrant.

2️⃣ Add Spices

1. Stir in turmeric, black pepper, cumin, and thyme.

2. Cook 30 seconds to bloom the spices (this enhances flavor).

3️⃣ Add Vegetables & Broth

1. Add carrots, celery, and zucchini.

2. Pour in chicken broth.

3. Bring to a gentle boil.

4️⃣ Cook the Chicken

1. Add whole chicken pieces to the pot.

2. Reduce heat and simmer 18–25 minutes, until chicken is fully cooked.

3. Remove chicken, shred with two forks, and return to pot.

5️⃣ Finish the Soup

1. Add spinach or kale; cook 2–3 minutes until wilted.

2. Stir in lemon juice.

3. Adjust salt and pepper to taste.

4. Add coconut milk if using.

🌟 Tips for Maximum Anti-Inflammatory Benefits

• Always pair turmeric with black pepper (improves absorption).

• Fresh ginger boosts immune support.

• Lemon adds vitamin C.

• Use bone broth for extra nutrients.

🧊 Storage

• Refrigerator: up to 4 days

• Freezer: up to 3 months

Reheat gently on stove. Add a splash of broth if needed.