Anti-Inflammatory Turmeric Chicken Soup for Healing Recipe

Introduction

This Anti Inflammatory Turmeric Chicken Soup is a flavorful and nourishing dish designed to support healing and wellness. Combining turmeric’s famous benefits with wholesome ingredients, it’s perfect for chilly days or when you need a comforting boost.

Ingredients

• 2 lbs bone-in chicken thighs or whole chicken pieces
• 2 tablespoons olive oil or coconut oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated)
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper (essential for turmeric absorption)
• 1 bay leaf
• Salt to taste
• 8 cups low-sodium chicken broth
• 2 cups water
• 2 tablespoons fresh lemon juice
• Optional additions:
  • 1 cup cooked rice, quinoa, or noodles
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 can (14 oz) coconut milk for creaminess

Instructions

1. Step 1: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until it softens and turns translucent. Then add the carrots and celery, cooking for another 3 minutes until the vegetables brighten in color.
2. Step 2: Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds until fragrant, allowing the spices to release their essential oils.
3. Step 3: Place the chicken pieces into the pot, skin-side down if using skin-on. Pour in the chicken broth and water, covering the chicken by about an inch. Add the bay leaf and bring to a gentle boil over medium-high heat.
4. Step 4: Reduce the heat to low and simmer gently for 45-60 minutes, until the chicken is tender enough to shred and the broth turns a beautiful golden color.
5. Step 5: Remove the chicken and let cool slightly. Shred the meat, discarding bones and skin. Return shredded chicken to the pot, stir in lemon juice, and season with salt. If using coconut milk or leafy greens, add them now and simmer for 2-3 more minutes.
6. Step 6: Remove the bay leaf and taste for seasoning. Garnish with fresh herbs just before serving to add freshness and color.

Tips & Variations

• Use chicken breast for a lighter soup, or substitute with tofu or chickpeas and vegetable broth for a vegetarian version.
• If fresh turmeric isn’t available, ground turmeric works well and is easier to find.
• Coconut oil adds richness that complements turmeric, but olive oil is an equally good choice.
• Add cooked grains or noodles for a heartier meal, or leafy greens to boost nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the chicken. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast will work well for a lighter soup, but thighs tend to stay more tender and flavorful during the long simmer.

Is fresh turmeric necessary for this recipe?

No, ground turmeric is a fine substitute and offers a robust flavor, making it easier to find and store.

Anti-Inflammatory Turmeric Chicken Soup for Healing Recipe

Print Recipe

★★★★★

4.7 from 216 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a healing, flavorful recipe featuring bone-in chicken thighs simmered with turmeric, fresh ginger, and other aromatic spices. Packed with nutrient-rich vegetables and optional additions like coconut milk and leafy greens, this soup is perfect for wellness and comfort, delivering a golden broth with restorative properties and a bright, fresh finish.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American with anti-inflammatory influences
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Base Ingredients:

• 2 lbs bone-in chicken thighs or whole chicken pieces
• 2 tablespoons olive oil or coconut oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced

Healing Spices:

• 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated)
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper (essential for turmeric absorption)
• 1 bay leaf
• Salt to taste

Liquid Base:

• 8 cups low-sodium chicken broth
• 2 cups water
• 2 tablespoons fresh lemon juice

Optional Additions:

• 1 cup cooked rice, quinoa, or noodles
• 2 cups fresh spinach or kale, chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 1 can (14 oz) coconut milk for creaminess

Instructions

1. Prepare the Aromatics: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until it begins to soften and turn translucent. The gentle sizzling sound tells you you’re on the right track. Add the carrots and celery, cooking for another 3 minutes until the vegetables start to brighten in color.
2. Build the Flavor Base: Stir in the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for about 30 seconds until the kitchen fills with that incredible golden aroma. This step is crucial – toasting the spices releases their essential oils and creates the complex flavor foundation that makes this soup so special.
3. Add the Chicken and Liquid: Nestle the chicken pieces into the pot, skin-side down if using skin-on pieces. Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch. Add the bay leaf and bring the mixture to a gentle boil over medium-high heat.
4. Simmer to Perfection: Once boiling, reduce the heat to low and let the soup simmer gently for 45-60 minutes. You’ll know it’s ready when the chicken is tender enough to shred easily with a fork, and the broth has developed a beautiful golden color from the turmeric.
5. Shred and Season: Remove the chicken pieces and let them cool slightly before shredding the meat and discarding the bones and skin. Return the shredded chicken to the pot, stir in the lemon juice, and season with salt to taste. If using coconut milk or leafy greens, add them now and simmer for an additional 2-3 minutes.
6. Final Touches: Remove the bay leaf and taste for seasoning. The soup should be aromatic, golden, and perfectly balanced between the earthiness of turmeric and the brightness of lemon. Garnish with fresh herbs just before serving.

Notes

• Use chicken breast instead of thighs for a lighter version.
• Vegetarians can substitute chicken with extra-firm tofu or chickpeas and use vegetable broth.
• If fresh turmeric isn’t available, ground turmeric works well.
• Coconut oil adds a subtle richness but olive oil is a great alternative.
• Optional additions such as coconut milk and leafy greens boost creaminess and nutrition.
• Black pepper is essential to enhance turmeric absorption.

Keywords: turmeric chicken soup, anti-inflammatory soup, healing soup, turmeric recipe, healthy chicken soup, ginger turmeric soup, immunity boosting soup