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Nourishing Turmeric Chicken Soup – Gluten-Free & Comforting

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A warm, nourishing anti-inflammatory chicken soup made with turmeric, ginger, garlic, and fresh vegetables in a golden broth. Immune-boosting, healing, and full of flavor.

Ingredients

Scale

  • 1 tbsp olive oil or avocado oil

  • 1 yellow onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tsp ground turmeric

  • ½ tsp ground black pepper

  • 1½ lbs boneless skinless chicken breasts or thighs

  • 6 cups chicken broth or bone broth

  • 2 cups baby spinach or chopped kale

  • Juice of 1 lemon

  • Salt to taste

  • Fresh parsley or cilantro (optional)

Instructions

  • In a large pot, heat oil. Sauté onion, carrots, and celery until softened.

  • Add garlic, ginger, turmeric, pepper, and a pinch of salt. Stir for 1–2 minutes.

  • Add chicken and broth. Bring to a boil, reduce heat, and simmer for 25 minutes.

  • Remove chicken, shred, and return to pot.

  • Stir in greens and lemon juice. Simmer until wilted.

  • Adjust seasoning. Serve hot with herbs on top.

Notes

Add cooked rice or quinoa for a heartier meal. Use coconut milk for a creamy twist. Store in fridge 4–5 days or freeze up to 3 months.

Find it online: https://dryrecipes.com/nourishing-turmeric-chicken-soup-gluten-free-comforting/