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Anti Inflammatory Turmeric Chicken Soup Recipe
Marigold Voss

Anti Inflammatory Turmeric Chicken Soup

A warm and healing turmeric chicken soup packed with anti-inflammatory ingredients like turmeric, garlic, and ginger. This comforting soup is perfect for boosting immunity and soothing the body.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Asian, healthy
Calories: 300
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil or coconut oil
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 1 tsp Turmeric powder or fresh grated turmeric
  • 1 tsp Black pepper enhances turmeric absorption
  • 1 cup Carrots sliced
  • 1 cup Celery chopped
  • 1½ cups Cooked chicken shredded
  • 4 cups Chicken broth low sodium
  • ½ tsp Salt adjust to taste
  • 1 tbsp Lemon juice fresh
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in garlic and grated ginger and cook until fragrant.
  4. Add turmeric powder and black pepper and mix well.
  5. Add carrots and celery and cook for 3–4 minutes.
  6. Pour in chicken broth and bring to a boil.
  7. Add shredded chicken and stir to combine.
  8. Reduce heat and simmer for 20 minutes.
  9. Stir in lemon juice and adjust seasoning.
  10. Garnish with fresh parsley and serve warm.

Video

Notes

  • Fresh turmeric can be used for stronger flavor.
  • Add spinach or kale for extra nutrients.
  • Store in refrigerator for up to 3 days.
  • Best served warm for maximum comfort and benefits.