This Anti-Inflammatory Chicken Soup is a nourishing, soothing, one-pot meal packed with turmeric, ginger, vegetables, and tender shredded chicken. Perfect for immune support, healing, or everyday wellness.
2 tbsp olive oil or coconut oil
1 onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1½ tsp ground turmeric
½ tsp black pepper
1 tsp sea salt
1½ lbs chicken thighs or breasts
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, diced
8 cups chicken or bone broth
2 cups kale or spinach, chopped
Juice of 1 lemon
Optional: fresh parsley, dill, or cilantro for garnish
Heat oil in large soup pot. Sauté onion, garlic, and ginger for 5–6 minutes.
Stir in turmeric, salt, pepper, and toast spices briefly.
Add chicken, carrots, celery, and zucchini. Stir to coat.
Pour in broth. Bring to boil, then simmer 25 minutes until chicken is cooked.
Remove and shred chicken, then return to pot.
Stir in greens and lemon juice. Simmer 2–3 minutes.
Taste, adjust seasoning, and serve hot with fresh herbs
Store for 4–5 days or freeze up to 3 months.
Add coconut milk or rice for variation.
Use rotisserie chicken to speed up prep.