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Delicious anti-inflammatory turmeric chicken soup in a bowl

Anti-Inflammatory Turmeric Chicken Soup

A warm, simple turmeric chicken soup that soothes the body and tastes good, featuring tender chicken and bright lemon in a golden broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Broth
  • 2 lbs bone-in chicken thighs or whole chicken pieces Use bone-in chicken for richer broth.
  • 8 cups low-sodium chicken broth
  • 2 cups water
Aromatics and Spices
  • 2 tablespoons olive oil or coconut oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated) Fresh turmeric can be used.
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper Essential for turmeric absorption.
  • 1 bay leaf
  • Salt to taste Salt to taste Add at the end to avoid over-salting.
Final Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 cup cooked rice, quinoa, or noodles Choose your preferred base.
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 can (14 oz) coconut milk For creaminess.

Method
 

Prepare the Aromatics
  1. Heat the oil in a large, heavy-bottomed pot over medium heat.
  2. Add the diced onion and cook for 3-4 minutes until it begins to soften and turn translucent.
  3. Add the carrots and celery, cooking for another 3 minutes until the vegetables start to brighten in color.
Build the Flavor Base
  1. Stir in the minced garlic, turmeric, ginger, cumin, and black pepper.
  2. Cook for about 30 seconds until the kitchen fills with that incredible golden aroma.
Add the Chicken and Liquid
  1. Nestle the chicken pieces into the pot, skin-side down if using skin-on pieces.
  2. Pour in the chicken broth and water, ensuring the liquid covers the chicken by about an inch.
  3. Add the bay leaf and bring the mixture to a gentle boil over medium-high heat.
Simmer to Perfection
  1. Once boiling, reduce the heat to low and let the soup simmer gently for 45-60 minutes.
  2. Once ready, the chicken should be tender enough to shred easily with a fork.
Shred and Season
  1. Remove the chicken pieces and let them cool slightly before shredding the meat and discarding the bones and skin.
  2. Return the shredded chicken to the pot, stir in the lemon juice, and season with salt to taste.
  3. Add coconut milk or leafy greens if using, and simmer for an additional 2-3 minutes.
Final Touches
  1. Remove the bay leaf and taste for seasoning.
  2. Garnish with fresh herbs just before serving.

Notes

Cool the soup to room temperature, then place in airtight containers. Store in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stove until hot, adding a splash of water or broth if it feels too thick.