Name: Anti-Inflammatory Turmeric Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 2 celery stalks, sliced; 1 lb boneless, skinless chicken breasts or thighs; 1 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tsp black pepper; 6 cups chicken broth or bone broth; 1 bay leaf; 1–2 tbsp fresh lemon juice; 2 tbsp fresh parsley or cilantro, chopped; Optional: 1 cup cooked brown rice, quinoa, or cauliflower rice

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This Anti-Inflammatory Turmeric Chicken Soup is my go-to when I want something nourishing, comforting, and packed with health-boosting ingredients. It’s soothing, flavorful, and filled with warming spices like turmeric and ginger, which are known for their anti-inflammatory properties. Whether I’m fighting off a cold or just craving something wholesome, this soup hits the spot every time.

Why You’ll Love This Recipe

I love how this soup makes me feel—it’s hearty yet light, and every spoonful is packed with goodness. The turmeric gives it a beautiful golden hue and a subtle earthy flavor, while the ginger adds a hint of spice and warmth. It’s the kind of meal that feels like care in a bowl, perfect for chilly evenings, meal prep, or post-workout recovery.

Ingredients

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

olive oil
onion
garlic
fresh ginger
carrots
celery
boneless, skinless chicken breasts or thighs
ground turmeric
ground cumin
black pepper
chicken broth or bone broth
bay leaf
lemon juice
fresh parsley or cilantro
optional: cooked brown rice, quinoa, or cauliflower rice

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the chopped onion for a few minutes until it’s soft, then add the garlic and ginger and cook for another minute.
I stir in the carrots, celery, turmeric, cumin, and black pepper, letting the spices toast for a minute to deepen their flavor.
I add the chicken, broth, and bay leaf, then bring everything to a gentle boil.
Once it boils, I reduce the heat, cover, and let it simmer for about 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender.
I remove the chicken, shred it with two forks, and return it to the pot.
I squeeze in fresh lemon juice and sprinkle in chopped herbs just before serving. If I want a more filling soup, I stir in cooked rice or quinoa.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Approximately 280–320 kcal (without added grains)

Variations

Sometimes I add a pinch of cayenne for a little heat, or toss in a handful of kale or spinach during the last few minutes for extra greens. When I’m short on time, I use rotisserie chicken instead and reduce the simmering time. I’ve also used coconut milk in place of some of the broth for a creamy variation.

Storage/Reheating

This soup keeps well in the refrigerator for up to 4 days. I store it in an airtight container and reheat it gently on the stove or in the microwave. It also freezes beautifully—I freeze it in individual portions and thaw overnight before reheating.

FAQs

What makes this soup anti-inflammatory?

The turmeric and ginger are the star ingredients here. They’re both known for their anti-inflammatory and immune-boosting properties, especially when combined with black pepper, which helps absorption.

Can I use pre-cooked chicken?

Yes, I often use leftover roasted or rotisserie chicken to save time. I just stir it in during the last 5–10 minutes to warm through.

Is this soup gluten-free?

It is naturally gluten-free, especially if I use gluten-free broth and skip any gluten-containing grain additions.

Can I make this in a slow cooker?

Yes. I add all the ingredients (except lemon juice and herbs) to the slow cooker and cook on low for 6–7 hours or on high for 3–4. I shred the chicken at the end and finish with lemon and herbs.

What can I serve with this soup?

I like it with warm crusty bread, a simple salad, or a small bowl of rice or quinoa on the side for a heartier meal.

Conclusion

This Anti-Inflammatory Turmeric Chicken Soup is more than just a cozy meal—it’s a bowl full of healing, flavor, and warmth. I love how simple it is to make and how nourishing it feels, especially during cold season or after a long day. Once I started making this regularly, it quickly became a staple in my kitchen.