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Anti-Inflammatory Turmeric Chicken Soup Recipe

Anti-Inflammatory Turmeric Chicken Soup Recipe
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★★★★★

5.1 from 5 reviews

This Anti-Inflammatory Turmeric Chicken Soup is a wholesome, soothing dish packed with healing ingredients like turmeric, ginger, and fresh veggies. Perfect for boosting your immune system and reducing inflammation, this soup combines tender cooked chicken with vibrant cauliflower rice and fresh greens for a nourishing meal that’s both comforting and healthful.

Ingredients

Scale

Base Ingredients

  • 1 Tablespoon avocado oil
  • 1/4 cup minced ginger
  • 2 large cloves garlic, minced
  • 2 cups 1/4” sliced carrots (about 6 carrots)
  • 1 1/2 cups 1/4” sliced celery (about 3 stalks)
  • 4 cups 1/4” diced onion (from 1 onion)
  • 2 Teaspoons ground turmeric
  • 8 cups chicken stock

Additional Ingredients

  • 4 cups cauliflower rice (I used frozen, 12 ounces)
  • 2–3 Tablespoons tapioca starch mixed with 1/4 cup water (optional, to thicken the soup)
  • 1 pound cooked chicken (about 3 cups, shredded or diced)
  • 2 cups chopped baby spinach
  • 2 Tablespoons fresh lime juice
  • Sea salt and black pepper to taste

Optional Toppings

  • Chopped fresh cilantro
  • Toasted chopped cashews

Instructions

  1. Sauté Aromatics: In a large stockpot, heat the avocado oil over medium heat. Once hot, add the minced ginger and garlic. Sauté for about 1 minute until fragrant but not browned, allowing the flavors to release fully.
  2. Cook Vegetables: Add the sliced carrots, celery, and diced onion to the pot. Stir regularly and cook until the vegetables begin to soften, about 3 to 4 minutes.
  3. Add Turmeric and Stock: Stir in the ground turmeric thoroughly to coat the veggies, then pour in the chicken stock. Bring the mixture to a boil.
  4. Simmer Vegetables: Reduce heat to a simmer and cook until the vegetables become very tender, approximately 10 minutes. Then add the cauliflower rice and simmer for an additional 5 minutes until tender.
  5. Thicken Soup (Optional): If you prefer a thicker soup, stir in the tapioca starch slurry (2-3 tablespoons tapioca starch mixed with 1/4 cup water) and cook for a few minutes until the soup thickens slightly.
  6. Add Chicken and Greens: Remove the soup from heat. Stir in the cooked chicken, chopped baby spinach, and fresh lime juice until the spinach wilts.
  7. Season and Serve: Season the soup to taste with sea salt and black pepper. Serve hot, topped with fresh cilantro and toasted cashews if desired for added texture and flavor.
  8. Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze portions for up to 3 months. Reheat gently before serving.

Notes

  • Use cooked chicken from leftovers or rotisserie chicken for convenience.
  • Tapioca starch is optional but helps create a silky texture if you prefer a thicker broth.
  • Cauliflower rice adds bulk and fiber without excess carbs, keeping the soup light and low-calorie.
  • Fresh lime juice brightens the soup and adds a zesty finish.
  • For a nut-free version, omit the toasted cashews topping.
  • This soup freezes well; thaw and reheat gently to maintain texture and flavor.

Nutrition

Keywords: anti-inflammatory, turmeric chicken soup, healthy soup, gluten free soup, immune boosting soup, easy chicken soup, low carb soup, comfort food

Find it online: https://servedbynora.com/anti-inflammatory-turmeric-chicken-soup-recipe/