Anti Inflammatory Turmeric Chicken Soup

Why You’ll Love This Recipe

I love how this soup combines simple ingredients into something deeply nourishing. The turmeric and ginger give it warmth and spice, while the lemon brightens everything up. I also like how versatile it is — I can enjoy it on its own, or add rice or quinoa to make it heartier. It feels like a natural remedy in a bowl, perfect for cozy nights or whenever I want a healthy reset.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Olive Oil: 2 tablespoons – used to sauté aromatics and bloom spices.
Onion: 1 large, diced – provides a sweet, aromatic base.
Garlic: 4 cloves, minced – boosts immunity and deepens flavor.
Carrots: 2 large, sliced – adds natural sweetness and color.
Celery: 2 stalks, diced – for texture and depth.
Fresh Ginger: 1 tablespoon, grated – warms the body and supports digestion.
Ground Turmeric: 2 teaspoons – the anti-inflammatory star of the show.
Ground Black Pepper: 1/2 teaspoon – enhances turmeric absorption.
Chicken Broth: 6 cups – nourishing and flavorful base.
Boneless Skinless Chicken Thighs: 1 pound – tender and protein-rich.
Lemon Juice: 2 tablespoons – adds brightness and balances flavor.
Baby Spinach: 2 cups – wilts into the soup for added nutrients.
Salt: to taste – enhances every layer of flavor.
Fresh Parsley or Cilantro: 1/4 cup chopped – for garnish and freshness.

Directions

1. I heat olive oil in a large pot or Dutch oven over medium heat.

2. I add the onion, garlic, carrots, and celery, then sauté for about 5 minutes until softened. I stir in the grated ginger, turmeric, and black pepper, cooking for another 2 minutes to release their flavors.

3. I pour in the chicken broth and add the chicken thighs. I bring it to a gentle boil, then reduce the heat, cover, and let it simmer for 25–30 minutes.

4. Once the chicken is cooked, I remove it and shred it with two forks. I return the shredded chicken to the pot along with the lemon juice and spinach, simmering for another 5 minutes until the spinach wilts.

5. I taste the soup, adjust the salt if needed, and finish with fresh herbs before serving.

6. I ladle into bowls and enjoy warm, sometimes with extra lemon or black pepper on top.

Servings and Timing

This recipe makes about 6 servings. Prep time is around 15 minutes, cook time is about 35 minutes, so I can have this nourishing soup ready in about 50 minutes.

Variations

I sometimes swap chicken thighs for chicken breast if I prefer a leaner option. For extra richness, I use bone broth instead of chicken broth. If I want to make it heartier, I stir in cooked rice, quinoa, or even lentils. For a spicier version, I add a pinch of cayenne pepper or chili flakes.

Storage/Reheating

I keep leftovers in the refrigerator for up to 4 days in an airtight container. To reheat, I warm it gently on the stovetop over medium heat. It also freezes well for up to 3 months, but I usually leave out the spinach until reheating, then stir it in fresh.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast, but thighs stay more tender and juicy in this soup.

Can I make this soup vegetarian?

I can replace the chicken with chickpeas or lentils and use vegetable broth instead.

Do I need fresh ginger, or can I use ground?

I prefer fresh ginger for its bright flavor, but ground ginger works in a pinch.

Can I freeze this soup?

Yes, I freeze it without the spinach, then add fresh spinach when reheating.

How do I make the soup spicier?

I add cayenne pepper, red pepper flakes, or a bit of fresh chili for more heat.

Can I make this in a slow cooker?

Yes, I combine everything except lemon juice and spinach, cook on low for 6–7 hours, then add those at the end.

Why do I need black pepper with turmeric?

Black pepper helps my body absorb the beneficial compounds in turmeric more effectively.

Can I add noodles to this soup?

Yes, I can add cooked noodles or pasta to make it more filling.

What can I serve with this soup?

I like pairing it with crusty bread, a light salad, or flatbread.

Can I make it ahead of time?

Yes, it actually tastes even better the next day as the flavors deepen.

Conclusion

This anti-inflammatory turmeric chicken soup is one of my favorite healing recipes. I love how the golden broth is both comforting and deeply nourishing, filled with warm spices, tender chicken, and fresh herbs. It’s a go-to dish when I want something that supports both flavor and wellness, making it a staple in my kitchen.