This is one of my go-to anti-inflammatory soups when my gut is acting up. This turmeric chicken soup is heartwarming, gluten-free, protein-rich, and low in fat.

I love soup! It’s my go-to option when I need a pick-me-up or when I’m thinking about comfort food.

But not every soup provides me with that heartwarming feeling that I am looking for.

However, this turmeric chicken soup satisfies my hunger and is a great tool that may help fight inflammation.

So, what makes this soup a powerful anti-inflammatory tool?

It all comes down to two ingredients: turmeric and ginger. These two are powerful anti-inflammatory ingredients that may help reduce inflammation.

And, in addition to turmeric and ginger, it’s packed with nutrient-rich ingredients like carrots, spinach, celery, and cauliflower rice.

Ingredients and Substitutes

Olive oil (1 tbsp) – You can also use avocado oil or coconut oil to add extra flavor to the soup.

Ginger, minced (3 tbsp) – While I recommend using fresh ginger, you can use ground ginger if you don’t have fresh.

Garlic, minced (4 cloves) – Switch to garlic flakes or powder if you don’t have fresh garlic.

Carrots, sliced (6) – Sweet potatoes or parsnips are great alternatives.

Celery stalks, sliced (3) – If you want to switch the flavor profile, you can use fennel.

Yellow onion, diced (1) – Swap for red or white onions.

Ground turmeric (2 tsp) – There is no other substitute that can replace the powerful anti-inflammatory properties of this ingredient, so make sure you have some.

Chicken stock (8 cups) – Vegetable or bone broth are great substitutes. Make sure they are gluten-free for a gluten-free meal.

Cauliflower rice (4 cups) – You can also use zucchini noodles or quinoa.

Chicken breasts, cut into cubes * (1 lb) – Cooked chicken or shredded rotisserie chicken work as well.

Cornstarch (2 tbsp) – Use arrowroot powder for a grain-free alternative. And, if you are using cornstarch, make sure it’s gluten-free if you desire a gluten-free meal.

Water (1/4 cup)

Baby spinach, chopped (2 cups) – Kale or Swiss chard make great replacements.

Lime, juiced (1 fresh)

Sea salt and black pepper, to taste –  Make sure you add lots of pepper (within your preferences). Black pepper increases turmeric’s absorption in the body, helping you get the most out of this powerful ingredient.

GARNISH

Fresh parsley, chopped – You can also use cilantro or dill.

 How to Make Anti-Inflammatory Turmeric Chicken Soup

Step 1. Place a pot or Dutch oven over medium-high heat. Add in the pot the olive oil, ginger, and garlic.

Step 2. Sautee them for one minute.

Step 3. Add the carrots, celery and onion

Step 4. Give it a mix and cook them for 4-5 minutes, until you make sure the vegetables have soften.

Step 5. Add the ground turmeric.

Step 6. Give it another mix.

Step 7. Grab the chicken stock and add it to the pot. Mix everything thoroughly.

Step 8. Bring the soup to a boil and add the cauliflower rice.

Step 9. Now it’s time to add the chicken. Let the soup simmer for 15 minutes until all the veggies are tender.

Step 10. Grab a small bowl and combine water and cornstarch. Add the cornstarch to the soup, making sure you are constantly stirring.

Step 11. Let it simmer for another minute, and then remove it from the heat. This will help the soup to thicken a bit more.

Step 12. Add the spinach and the lemon juice.

Step 13. Give it a good mix.

Step 14. Flavor with salt and pepper to taste. Make sure you give it another stir.

Step 15. When you are ready to have this delicious soup, pour it into a bowl and top it up with chopped parsley as a garnish.

How to Modify This Recipe?

• Heartier Version: If you love rich soups, you can add cubed potatoes and lentils or replace the cauliflower rice with regular rice.
• Vegan or Vegetarian: Swap the chicken with chickpeas or tofu.  Make sure you also use vegetable broth.
• Add Some Heat: For those who love spicy food, try adding some cayenne pepper or red chili flakes.

Storage Tips

This is a great recipe to use when you are meal prepping. In fact, I find it more appealing after a couple of days since the flavors become stronger.

To store it properly, place it in an airtight container and keep it in the fridge for up to 4-5 days.

If you want to keep it for longer, store it in individual freezer-safe containers and freeze for up to 2 months. Keep in mind that if it has spinach, it’s better to remove it before freezing and adding it fresh.

When you are ready to have this soup again, warm it up on the stove over medium heat or in the microwave. Make sure you add a splash of water or broth to restore its consistency.

Other Anti-Inflammatory Recipes

• Baked Salmon with Avocado Mash
• Low-Carb Hamburger Soup
• Mediterranean Stuffed Salmon
• Stuffed Butternut Squash with Pork