Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Anti-Inflammatory Turmeric Chicken Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 4 Serving 1x
  • Diet: Gluten Free

Description

This nourishing Anti-Inflammatory Turmeric Chicken Soup is packed with vibrant flavors and healthy ingredients. Featuring tender chicken, fresh vegetables, and aromatic spices, it’s perfect for a comforting meal. The addition of turmeric, ginger, and coconut milk not only enhances the taste but also provides anti-inflammatory benefits. Serve hot with a sprinkle of fresh cilantro and a squeeze of lemon for a zesty finish!


Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth (low sodium)
  • 2 cups water
  • 1 cup coconut milk (optional for creaminess)
  • 1 cup kale or spinach, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt to taste
  • Fresh cilantro for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  • Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook for 6-8 minutes per side, or until cooked through. Remove and shred the chicken.
  • Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and ginger; cook for 1-2 minutes until fragrant.
  • Add Turmeric & Spices: Stir in turmeric, black pepper, cumin, and coriander. Let the spices bloom for about 1 minute.
  • Simmer the Soup: Add carrots, celery, chicken broth, and water. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
  • Add Chicken and Greens: Return shredded chicken to the pot along with chopped kale or spinach. If using coconut milk, stir it in now. Simmer for an additional 5 minutes.
  • Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lemon wedges.

Notes

  • For extra flavor, consider adding a dash of chili flakes for heat.
  • Substitute chicken with turkey for a variation.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 80mg