Go Back
Turmeric holds many health benefits for inflammation. The main compound, curcumin, works wonders. It helps lower swelling and pain in the body. Research shows that turmeric can be as effective as some drugs for inflammation. This makes it a great spice for anti-inflammatory meals.

Soothing Turmeric Chicken Soup for Inflammation Relief

Looking for a delicious way to fight inflammation? Try this Soothing Turmeric Chicken Soup! Packed with turmeric for its powerful anti-inflammatory benefits, along with hearty chicken and fresh veggies, this comforting soup not only warms your body but helps boost your immune system too. Discover the simple recipe and learn the health advantages of each ingredient. Click through to explore how this nourishing soup can enhance your wellness today!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 tablespoon ground turmeric

1 teaspoon cumin

1 teaspoon coriander

6 cups low-sodium chicken broth

2 carrots, diced

2 celery stalks, diced

1 cup kale, chopped (or spinach)

1 lemon, juiced

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the ground turmeric, cumin, and coriander to the pot, stirring well to combine the spices with the onion mixture.

        Season the chicken breasts with salt and pepper. Push the onion-spice mixture to the side of the pot and add the chicken breasts, searing them for 2-3 minutes on each side until lightly browned.

          Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.

            After 20 minutes, remove the chicken breasts from the pot and shred them with two forks or dice them. Return the shredded chicken back to the soup.

              Add the diced carrots and celery to the pot, cooking for an additional 10 minutes until the vegetables are tender.

                Stir in the chopped kale (or spinach) and lemon juice, allowing it to wilt for another 2-3 minutes.

                  Taste and adjust seasoning with salt and pepper if needed.

                    Serve hot, garnished with fresh cilantro if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4