I like making this anti-inflammatory creamy chicken soup when I want something nourishing, comforting, and gentle. The broth is rich without being heavy, the chicken stays tender, and the vegetables and spices come together in a way that feels soothing and balanced. I find it especially satisfying on colder days or when I want a reset-style meal that still feels indulgent.

Why You’ll Love This Recipe

I love this recipe because it combines comfort food with wholesome ingredients. I get a creamy texture without relying on overly processed additions, and the warming spices give the soup depth and character. I also appreciate how easy it is to make in one pot, which keeps cleanup simple and stress-free.Anti-Inflammatory Creamy Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion, diced
garlic cloves, minced
fresh ginger, grated
ground turmeric
ground black pepper
carrots, sliced
celery, chopped
boneless skinless chicken breasts or thighs
chicken broth
coconut milk or heavy cream
salt
fresh parsley or cilantro

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion and cook until soft and translucent, then stir in the garlic, ginger, turmeric, and black pepper until fragrant.

I add the carrots and celery, stirring to coat them in the spices. I place the chicken into the pot and pour in the chicken broth, bringing everything to a gentle simmer.

I cook until the chicken is tender, then remove it from the pot and shred it. I return the chicken to the soup and stir in the coconut milk or cream.

I let the soup simmer a little longer until it thickens slightly and the flavors come together. I taste and adjust the seasoning, then finish with fresh herbs before serving.

Servings and timing

I usually make this soup to serve about 4 people.
Preparation time: about 15 minutes
Cooking time: about 35 minutes
Total time: roughly 50 minutes

Variations

I sometimes add spinach or kale at the end for extra greens. When I want more protein, I stir in chickpeas. I also like adding a squeeze of lemon juice for brightness or swapping chicken for turkey when I have leftovers.

storage/reheating

I store this soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop and stir well to keep the soup creamy. If it thickens too much, I add a splash of broth.Anti-Inflammatory Creamy Chicken Soup

FAQs

Is this soup really anti-inflammatory?

I consider it anti-inflammatory because I use ingredients like turmeric, ginger, and vegetables that are commonly associated with reducing inflammation.

Can I make this soup dairy-free?

I often use coconut milk instead of cream, which keeps the soup dairy-free while still creamy.

Can I freeze this soup?

I freeze it in individual portions and thaw it overnight in the refrigerator before reheating.

What cut of chicken works best?

I like using chicken thighs for extra tenderness, but chicken breasts work just as well.

How do I make the soup thicker?

I let it simmer uncovered a bit longer or add a small slurry of broth and starch if I want a thicker texture.

Conclusion

I keep this anti-inflammatory creamy chicken soup in my regular rotation because it’s comforting, flavorful, and easy to make. It’s the kind of recipe I turn to when I want something that feels both healing and satisfying, all in one bowl.

Print
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Anti-Inflammatory Creamy Chicken Soup

Anti-Inflammatory Creamy Chicken Soup

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  • Author: lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

A nourishing and comforting creamy chicken soup made with warming spices, tender chicken, and vegetables, designed to feel soothing, balanced, and satisfying without being heavy.


Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 0.5 tsp ground black pepper
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 lb boneless skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 cup coconut milk or heavy cream
  • 1 tsp salt
  • 2 tbsp fresh parsley or cilantro, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until soft and translucent.
  3. Stir in garlic, ginger, turmeric, and black pepper and cook until fragrant.
  4. Add carrots and celery, stirring to coat them in the spices.
  5. Add the chicken and pour in the chicken broth. Bring to a gentle simmer.
  6. Cook until the chicken is tender, about 20 minutes.
  7. Remove the chicken, shred it, and return it to the pot.
  8. Stir in the coconut milk or cream.
  9. Simmer for another 5–10 minutes until slightly thickened.
  10. Taste, adjust seasoning, and finish with fresh herbs before serving.

Notes

  • Coconut milk keeps the soup dairy-free and creamy.
  • Add spinach or kale at the end for extra nutrients.
  • A squeeze of lemon juice brightens the flavors.
  • If soup thickens too much, add extra broth when reheating.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 5g
  • Sodium: 640mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 85mg

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