Name: Anti-Inflammatory Turmeric Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Modern / Health‑Focused
Ingredients: 1 Tablespoon olive oil or avocado oil; 1 onion, chopped; 2 cloves garlic, minced; 1 Tablespoon fresh ginger, grated; 2 carrots, sliced; 2 stalks celery, chopped; 1 lb boneless chicken thighs or breasts, shredded; 1 teaspoon ground turmeric; ½ teaspoon ground black pepper (helps absorption of turmeric) (see note); 4 cups low‑sodium chicken broth; Juice of 1 lemon (freshly squeezed); ½ cup baby spinach or zucchini (optional, for added veggies); Fresh parsley or cilantro for garnish; Optional: cooked rice or quinoa (to serve) or sweet potato for bulk

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Anti-Inflammatory Turmeric Chicken Soup is one of my favorite healing bowls to make when I need something warm, nourishing, and soothing. It’s packed with comforting chicken, vibrant veggies, and a golden turmeric-infused broth that brings both flavor and wellness benefits. This isn’t just a soup—it’s my go-to for boosting energy, calming inflammation, and fueling my body with real, wholesome ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s both delicious and deeply nourishing. The turmeric adds a beautiful color and earthy warmth, while garlic, ginger, and lemon add brightness and depth. It’s easy to make, gluten-free, and great for digestion, immunity, and overall balance—especially during colder months or when I’m feeling under the weather. Anti-Inflammatory Turmeric Chicken Soup

Ingredients

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

Olive oil or avocado oil
Onion (chopped)
Garlic (minced)
Fresh ginger (grated)
Carrots (sliced)
Celery (chopped)
Chicken (boneless thighs or breasts, shredded)
Ground turmeric
Ground black pepper
Chicken broth (low sodium)
Lemon juice (freshly squeezed)
Fresh parsley or cilantro (for garnish)
Optional: baby spinach, zucchini, or cooked rice/quinoa for a heartier version

Directions

I heat olive oil in a large pot over medium heat.
I sauté the onions, garlic, and ginger for 2–3 minutes until fragrant and softened.
I stir in the turmeric and black pepper and cook for another minute to bloom the spices.
I add the carrots, celery, and chicken, then pour in the broth.
I bring it to a boil, reduce the heat, and let it simmer for 20–25 minutes, or until the chicken is tender and the vegetables are cooked through.
I remove the chicken, shred it, and return it to the pot.
I stir in lemon juice and baby spinach (if using), letting it wilt.
I garnish with chopped herbs and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: Around 35 minutes

Variations

Sometimes I add quinoa or brown rice for extra bulk, or throw in sweet potatoes for added nutrition and sweetness. I’ve also stirred in a splash of coconut milk for a creamy twist that blends beautifully with turmeric. If I want extra heat, I add a pinch of cayenne or red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or microwave it in a bowl. The flavors actually deepen with time, so I love making extra to enjoy throughout the week. It also freezes well—I let it cool, then freeze in portions for up to 3 months. Anti-Inflammatory Turmeric Chicken Soup

FAQs

Why is turmeric considered anti-inflammatory?

Turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant effects. I pair it with black pepper to boost absorption and get the full benefit.

Can I use pre-cooked chicken?

Yes. I often use leftover shredded chicken or rotisserie chicken to save time. I add it toward the end of cooking so it stays tender.

Can I make this soup vegetarian?

Absolutely. I use vegetable broth and swap the chicken for chickpeas or lentils for a plant-based version that’s still protein-rich.

Is it okay to eat this soup daily?

Yes. It’s gentle on the stomach, full of anti-inflammatory ingredients, and a great daily go-to when I want to feel my best.

Can I make this in a slow cooker?

Yes. I add all the ingredients to the slow cooker (except spinach and lemon), cook on low for 6 hours, shred the chicken, stir in spinach and lemon at the end, and serve.

Conclusion

Anti-Inflammatory Turmeric Chicken Soup is one of my favorite recipes to keep in rotation—it’s warming, nutrient-packed, and filled with ingredients that help my body feel its best. Whether I’m fighting a cold, supporting digestion, or just craving a flavorful, healthful meal, this soup always hits the spot. It’s food that heals and comforts, one golden spoonful at a time.