Are you feeling in need of a little TLC, or perhaps just fancy a meal that warms you right down to your toes? When our bodies crave something comforting and restorative, a lovely, steaming bowl of soup is often the perfect remedy. But imagine if that soup could offer more than just a comforting embrace. What if it could actively support your body in feeling its absolute best? We are delighted to share a recipe that does just that: our wonderfully vibrant and deeply nourishing Anti Inflammatory Turmeric Chicken Soup.

This is far from your average chicken soup. We have meticulously developed this recipe to be a true powerhouse of both flavour and wellness, uniting tender chicken with wholesome vegetables in a fragrant, golden broth. It is quite simply a hug in a bowl, thoughtfully designed to be as delicious as it is restorative. Let’s explore how you can create this wonderfully healing meal in your own kitchen.

The Power Behind This Healing Chicken Soup

What gives this soup its special quality? The secret lies in the incredible combination of ingredients we’ve selected. Every single one plays a crucial part in crafting a dish that is as beneficial as it is flavourful. This is certainly one of those healing soup recipes you’ll want to have in your repertoire for brisk evenings, busy weeknights, or any time you feel you need a gentle lift.

Turmeric and Ginger: A Dynamic Duo

The true star of our soup is, naturally, turmeric. This brilliant golden spice has been a staple in kitchens and traditional medicine for centuries. Its primary active compound, curcumin, is a renowned anti-inflammatory agent. We’ve paired it with fresh, zesty ginger, which contains gingerol, another celebrated compound known for its anti-inflammatory and antioxidant effects. As noted in extensive research, combining these two spices can be exceptionally good for your overall wellbeing. We also include a pinch of black pepper, which provides piperine, a substance that significantly boosts your body’s ability to absorb curcumin. It’s a simple addition that makes a huge difference.

Nourishing Broth and Lean Protein

The foundation of any exceptional soup is a high-quality broth. We opt for a rich chicken broth that provides a wonderful depth of flavour and serves as a source of collagen and minerals, which can help support gut health and joint function. The succulent, shredded chicken not only makes the soup hearty and satisfying but also delivers a superb source of lean protein, which is vital for muscle repair and for keeping you feeling full and sustained.

Creamy, Dairy-Free Goodness

To lend our soup a wonderfully luxurious and creamy texture without a drop of dairy, we rely on the magic of coconut milk. This simple addition elevates the broth to something truly special, imparting a subtle sweetness and richness that beautifully balances the earthy spices. This makes it a truly divine coconut milk chicken soup, perfectly suited for anyone adhering to a dairy-free diet. It’s a fantastic way to prepare a comforting and indulgent meal that also serves as a brilliant dairy free dinner.

Why You’ll Love This Recipe

• A Symphony of Flavours: The blend of earthy turmeric, zesty ginger, fragrant garlic, and creamy coconut milk results in a complex and utterly delicious taste that is both wonderfully unique and deeply comforting.
• Brimming with Goodness: Each ingredient has been chosen for its nourishing qualities, from the anti-inflammatory spices to the protein-rich chicken and vitamin-filled vegetables.
• Suits Many Diets: This recipe is naturally gluten-free and dairy-free, and it fits seamlessly into a Paleo lifestyle, making it an excellent paleo soup for everyone to enjoy.
• Effortless One-Pot Meal: We are great believers in simplicity! This entire soup is prepared in a single pot, which translates to less washing up and more time to savour your delicious, healing meal.

Ingredients

Here’s what you’ll need to create this nourishing soup. For specific measurements, please see the recipe card below.

• Olive Oil or Coconut Oil: To sauté the vegetables and bloom the spices.
• Onion, Carrots, and Celery: The classic soup base that provides a wonderful depth of flavour.
• Garlic and Ginger: Aromatic powerhouses that bring warmth and a host of health benefits.
• Spices: A trio of ground turmeric, ground cumin, and black pepper form the heart of the soup’s anti-inflammatory properties.
• Chicken Broth: The savoury liquid foundation. Use a low-sodium version to control the saltiness.
• Boneless, Skinless Chicken Breasts: Provides a lean source of protein to make the soup hearty and filling.
• Full-Fat Coconut Milk: Creates a beautifully creamy, dairy-free texture.
• Fresh Spinach: Wilts into the soup, adding a boost of vitamins and minerals.
• Lemon Juice: A splash at the end brightens up all the flavours.
• Fresh Coriander: Adds a final burst of fresh, herbaceous flavour.

How to Make Our Anti Inflammatory Turmeric Chicken Soup

Creating this beautiful, golden soup is a wonderfully straightforward and satisfying experience. Simply follow our easy steps, and you’ll have a pot of liquid gold ready to enjoy in no time at all.

1. Sauté the Vegetables: In a large pot or Dutch oven, warm the olive oil over a medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes, stirring every so often, until the vegetables have softened nicely.
2. Bloom the Spices: Add the minced garlic and grated ginger to the pot. Continue to cook for another minute until everything is beautifully fragrant. Now, stir in the ground turmeric, cumin, and black pepper. Cooking the spices for a moment like this helps them to “bloom,” which enriches their flavour.
3. Simmer the Soup: Pour the chicken broth into the pot and gently place the whole chicken breasts inside. Bring the liquid to a gentle simmer. Turn the heat down to low, pop the lid on, and allow it to cook for 15–20 minutes, or until the chicken is cooked all the way through.
4. Shred the Chicken: With care, lift the cooked chicken breasts out of the pot and onto a cutting board. Use two forks to shred the chicken into lovely, bite-sized pieces.
5. Combine and Finish: Return the shredded chicken to the pot. Pour in the full-fat coconut milk and give everything a good stir to combine. Add the fresh spinach and continue to stir until it has just wilted, which should only take a minute or two.
6. Serve and Garnish: Take the pot off the heat. Stir through the fresh lemon juice and chopped coriander. Have a little taste of the soup and season with salt if you feel it needs it. Ladle your gorgeous Anti-Inflammatory Turmeric Chicken Soup into bowls and enjoy straight away.

Tips for the Perfect Bowl

We are keen for you to have the very best soup-making experience. Here are a handful of our top tips and tricks to help you elevate this already wonderful recipe.

Ingredient Quality Matters

To achieve the finest flavour and maximum health benefits, we suggest using the freshest ingredients you can source. Freshly grated ginger offers a far more vibrant warmth than the pre-minced variety in a jar. If you happen to find fresh turmeric root, you can certainly use about one tablespoon of it, grated, in place of the ground powder. Using a good-quality, low-sodium chicken broth will also help to build a richer, more flavourful foundation for your soup.

Customise Your Creation

This recipe is marvellously adaptable. Please feel free to add other vegetables to increase its nutritional value. Diced sweet potato, kale, or colourful bell peppers would all be delightful additions. If you wish to make it even more substantial, you could stir in some cooked quinoa or brown rice at the end. For a different take, why not try adding some noodles? Our Asian Chicken Noodle Soup recipe offers some excellent ideas for noodle additions that would be lovely here too.

Storage and Reheating Instructions

This soup is simply brilliant for meal preparation. It stores beautifully in an airtight container in the fridge for up to four days. In fact, the flavours will meld and deepen overnight! To reheat, just warm it gently in a saucepan over a medium-low heat until it’s heated through. We advise against boiling it, as this can sometimes cause the coconut milk to separate. You can also freeze this soup for up to three months, making it the perfect meal to have on hand for a future rainy day.

FAQ

A Bowl of Comfort and Wellness Awaits

We genuinely believe that food is a remarkable tool for nurturing our bodies, and this Anti-Inflammatory Turmeric Chicken Soup is a perfect expression of that philosophy. It is a simple, wholesome meal that truly delivers on every front: flavour, comfort, and wellbeing.

Whether you are searching for a soothing dish to see you through a cold or a straightforward, healthy dinner to add to your weekly meal plan, this recipe is an undeniable winner. We warmly invite you to take out your favourite pot, gather these wonderful ingredients, and create a bowl of golden goodness for yourself and those you care about.

Have you had a chance to try this recipe? We would be delighted to hear from you! Please leave a comment and a rating below to let us know how you got on. And don’t forget to pin this recipe to save it for another day!

Meta Description: Soothe and nourish your body with our comforting Anti-Inflammatory Turmeric Chicken Soup. This creamy, dairy-free recipe is bursting with healing ingredients. The perfect easy, healthy dinner!

Recipe Card

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Prep: 10 mins
Cook: 30 mins
Serves: 4

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 litre chicken broth
• 2 boneless, skinless chicken breasts (approx. 450g)
• 400ml full-fat coconut milk
• 2 cups fresh spinach
• 1 tbsp fresh lemon juice
• 1/4 cup fresh coriander, chopped

Instructions

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened.
2. Add the garlic and ginger, cooking for 1 minute until fragrant. Stir in the ground turmeric, cumin, and black pepper and cook for another 30 seconds to bloom the spices.
3. Pour in the chicken broth and add the whole chicken breasts. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
4. Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken.
5. Return the shredded chicken to the pot. Stir in the coconut milk and fresh spinach, and cook for 1-2 minutes until the spinach has just wilted.
6. Remove the pot from the heat. Stir in the fresh lemon juice and chopped coriander. Season with salt to taste and serve immediately.

Nutrition (per serving):
410 calories,
10g carbs,
29g protein,
27g fat