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Turmeric Chicken Soup – A Warm, Anti-Inflammatory Bowl

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This golden-hued turmeric chicken soup is packed with anti-inflammatory ingredients like ginger, garlic, leafy greens, and bone broth. A nourishing and healing meal perfect for immunity, digestion, and cozy comfort.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh grated ginger

  • 1 tablespoon fresh grated turmeric (or 1.5 tsp ground turmeric)

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 lb boneless, skinless chicken breasts or thighs

  • 6–8 cups low-sodium bone broth or chicken broth

  • ½ teaspoon black pepper

  • 1 teaspoon sea salt (adjust to taste)

  • 2 cups chopped spinach or kale

  • 2 tablespoons fresh lemon juice

Instructions

  • Heat olive oil in a large pot. Sauté onion for 4 minutes.

  • Add garlic, ginger, and turmeric. Cook 1–2 minutes.

  • Stir in carrots, celery, and place chicken on top.

  • Add broth, black pepper, and salt. Bring to boil, then simmer for 25–30 minutes.

  • Remove chicken, shred, and return to the pot.

  • Stir in greens and simmer 3 more minutes until wilted.

  • Add lemon juice, taste, and adjust seasoning. Serve hot.

Notes

  • Add coconut milk for a creamy variation.

  • Use pre-cooked or rotisserie chicken for a faster prep.

  • Freeze in portions for quick reheating during cold season.

  • Pair with quinoa, rice, or avocado for a fuller meal.

Find it online: https://dryrecipes.com/turmeric-chicken-soup-a-warm-anti-inflammatory-bowl/