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Anti-Inflammatory Turmeric Chicken Soup

Anti-Inflammatory turmeric chicken soup with tender chicken, vegetables, and a warm ginger-turmeric base simmered until flavorful. Finished with lemon juice off heat for a bright, golden broth and herb-topped bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 4 garlic minced
  • 1 tbsp fresh turmeric grated (or use ground turmeric)
Spice and broth
  • 1 tbsp fresh ginger grated
  • 8 cup chicken broth
  • 8 cup chicken broth
  • 1 tbsp ground turmeric use if not using fresh turmeric
  • 1 tbsp fresh turmeric grated
Chicken and add-ins
  • 2 cup cooked shredded chicken
  • 1 cup cooked rice or quinoa optional
Seasoning and finishing
  • 0.5 tsp black pepper
  • 1 lemon juice of 1
  • 1 salt to taste
  • 1 fresh cilantro chopped, for garnish
  • 1 fresh parsley chopped, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes, stirring occasionally so they don’t brown.
Bloom turmeric and ginger
  1. Add garlic, turmeric, and ginger to the pot. Cook 1 minute until fragrant, keeping the heat at a steady simmer so the spices toast without burning.
Simmer the soup
  1. Pour in chicken broth and bring to a simmer. Cook 10 minutes to let the flavors meld, with small bubbles breaking the surface.
Add chicken and optional grains
  1. Stir in shredded chicken and rice or quinoa, if using. Simmer 5 more minutes until warmed through, stirring once or twice for even heating.
Finish with pepper and lemon
  1. Add black pepper and season with salt, stirring to distribute the seasoning. Stir in lemon juice off heat so it stays bright and doesn’t turn bitter.
Serve
  1. Ladle soup into bowls and garnish generously with fresh cilantro and parsley. Serve hot right away for the best flavor and herb aroma.

Notes

Pro tip: if you’re using ground turmeric instead of fresh, stir it in during the garlic step and cook the full 1 minute to bloom the spice. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stove. Freezing is yes—freeze without herbs and add fresh cilantro/parsley after reheating. For a dietary swap, use cooked shredded turkey or chickpeas instead of chicken for a lighter, alternative protein while keeping the same turmeric-ginger base.