Anti-Inflammatory Chicken Soup is a nourishing and healing dish packed with wholesome ingredients like turmeric, ginger, garlic, and nutrient-rich vegetables. This comforting soup is perfect for boosting immunity, reducing inflammation, and keeping you warm on chilly days. With its delicious flavors and health benefits, it’s a great addition to your weekly meal plan.
Why You’ll Love This Recipe
- Loaded with anti-inflammatory ingredients like turmeric, ginger, and garlic
- Supports immune health and helps fight colds and flu
- Easy to make in one pot with simple, wholesome ingredients
- Packed with nutrients from fresh vegetables and lean protein
- Perfect for meal prep and freezer-friendly for quick meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Fresh ginger
- Turmeric
- Black pepper
- Bone broth or chicken broth
- Lemon juice
- Spinach or kale
- Fresh herbs (parsley or cilantro)
- Salt to taste
Directions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, and cook for 2-3 minutes until fragrant.
- Add vegetables and spices: Stir in carrots, celery, turmeric, and black pepper. Cook for another 2 minutes to enhance the flavors.
- Simmer the soup: Pour in the bone broth or chicken broth and add the chicken breasts or thighs. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add greens and lemon juice: Stir in spinach or kale and fresh lemon juice. Let the soup cook for another 2-3 minutes until the greens are wilted.
- Taste and serve: Adjust seasoning with salt if needed, garnish with fresh herbs, and serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Option: Swap chicken for chickpeas or lentils and use vegetable broth.
- Spicy Kick: Add cayenne pepper or red pepper flakes for a spicy boost.
- Creamy Version: Stir in coconut milk for a creamy, dairy-free variation.
- Extra Protein: Add quinoa or brown rice for a heartier meal.
- Gut-Healing Boost: Use homemade bone broth for added nutrients.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals.
- Freezing: Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What makes this soup anti-inflammatory?
Ingredients like turmeric, ginger, garlic, and leafy greens help reduce inflammation in the body.
Can I use rotisserie chicken instead of raw chicken?
Yes! Add shredded rotisserie chicken in the last 5 minutes of cooking.
Is this soup good for colds?
Absolutely! The warm broth, garlic, and ginger can help soothe cold symptoms and boost immunity.
Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and add greens before serving.
Can I use frozen chicken?
Yes, but increase the cooking time by 10-15 minutes to ensure it’s fully cooked.
What’s the best broth to use?
Bone broth is the most nutrient-dense option, but regular chicken broth works well too.
Can I add noodles?
Yes! Add cooked noodles or whole-grain pasta for a heartier soup.
Is this soup keto-friendly?
Yes, as long as you skip any high-carb add-ins like rice or noodles.
Can I add other vegetables?
Of course! Mushrooms, zucchini, or bell peppers make great additions.
How do I make it even more flavorful?
Use homemade broth, add a bay leaf while simmering, or top with fresh herbs like cilantro or basil.
Conclusion
This Anti-Inflammatory Chicken Soup is a warm, comforting, and healing meal packed with nutritious ingredients. Whether you’re looking to reduce inflammation, support your immune system, or just enjoy a delicious homemade soup, this recipe is a must-try. Enjoy it fresh or make a big batch for meal prep—you’ll love every nourishing spoonful!
Print
Anti-Inflammatory Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup, Healthy
- Method: Stovetop
- Cuisine: American, Healthy
- Diet: Gluten Free
Description
Anti-Inflammatory Chicken Soup is a healing and nourishing dish packed with powerful ingredients like turmeric, ginger, and garlic. This immune-boosting soup is loaded with fresh vegetables, lean protein, and a flavorful broth, making it perfect for reducing inflammation, fighting colds, and providing cozy comfort on chilly days.
Ingredients
- 1 lb chicken breast or thighs
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- ½ tsp black pepper
- 6 cups bone broth or chicken broth
- 1 tbsp lemon juice
- 2 cups spinach or kale, chopped
- Fresh herbs (parsley or cilantro), for garnish
- Salt to taste
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Add vegetables and spices – Stir in carrots, celery, turmeric, and black pepper. Cook for another 2 minutes to enhance the flavors.
- Simmer the soup – Pour in broth and add the chicken breasts or thighs. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the chicken is fully cooked.
- Shred the chicken – Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Add greens and lemon juice – Stir in spinach or kale and fresh lemon juice. Let simmer for another 2-3 minutes until the greens wilt.
- Taste and serve – Adjust seasoning with salt if needed. Garnish with fresh herbs and serve warm.
Notes
- For a creamy version, stir in coconut milk for a dairy-free, rich texture.
- For extra spice, add cayenne pepper or red pepper flakes.
- For more protein, mix in quinoa or brown rice.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
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