Anti-inflammatory Turmeric Ginger Chicken Soup

Name: Anti-inflammatory Turmeric Ginger Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/4 cup olive oil; 1 medium white onion, diced; 3 large carrots, peeled and thinly sliced; 3 clove garlic, minced; 1 teaspoon turmeric; 1 teaspoon ground ginger; 1 teaspoon garlic powder; Sea salt and black pepper to taste; 6 cups chicken broth; 2 cups creamy coconut milk (doesn’t need to be from a can but can be); 1 1/4 lbs boneless skinless chicken thighs or breasts; 1 1/2 cups frozen peas; 1 tablespoon fresh parsley, minced; Optional: any other veggies like chopped celery, leeks or anything else you may have on hand. Same with rice or noodles for serving!

January 14, 2025

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This Anti-inflammatory Turmeric Ginger Chicken Soup is a must make. Using all wholesome and nourishing ingredients and spices, we love to make this for cozy meals and it’s a great recipe to make and freeze a batch for later.

As the chill of fall sets in and we crave cozy meals that nourish both the body and soul, there’s nothing quite like a hearty, immune-boosting soup to hit the spot. This turmeric ginger chicken soup, made with creamy coconut milk, aromatic spices, and tender chicken, brings warmth and vibrant flavors to the table. Whether you’re looking for a meal to fight off a cold, a quick weeknight dinner, or something delicious to serve guests, this recipe is bound to become a family favorite.

Why Turmeric and Ginger?

Turmeric and ginger are two power-packed ingredients with impressive health benefits. Turmeric, with its vibrant golden hue, is renowned for its anti-inflammatory properties, thanks to curcumin, its main active compound. It’s often used in traditional medicine to boost immunity and fight inflammation. Ginger, on the other hand, is known for its ability to soothe digestive issues, reduce nausea, and provide a warming sensation perfect for the colder months. Together, they create a deliciously fragrant base for this chicken soup while offering health-boosting benefits.

What ingredients you need to make this Turmeric Ginger Chicken Soup:

Olive oil – A rich base for sautéing vegetables.
White onion – Adds a mild flavor and texture.
Large carrots – For extra sweetness and color.
Cloves garlic – Fresh garlic adds a punch of flavor and more health benefits.
Turmeric – The star ingredient for flavor and color and anti-inflammatory benefits
Ground ginger – Adds warmth and depth to the soup.
Garlic powder – Enhances the garlic flavor.
Chicken broth – The backbone of any great soup. I prefer using bone broth
Creamy coconut milk – doesn’t need to be from a can but can be!
Boneless skinless chicken thighs or breasts – Thighs add more flavor, but breasts are a great leaner option.
Frozen peas – For a pop of color and sweetness and nutrients.
Fresh parsley – Brightens and flavors the dish at the end.

How to Make Turmeric Ginger Chicken Soup:

1. Sauté the Vegetables

Start by heating your olive oil over medium heat in a large soup pot. Add in diced onions, garlic, and both the white and orange carrots. Season with a pinch of sea salt to help draw out the moisture and intensify the flavors. Cook, stirring occasionally, until the vegetables begin to soften and caramelize, which should take around 8 to 10 minutes. You want those veggies to be tender and lightly golden, creating a flavorful base for your soup.

2. Bloom the Spices

Next, add the turmeric, ground ginger, and garlic powder to the pot. Sauté the spices with the vegetables for about 2 to 3 minutes, stirring frequently. This step helps to “bloom” the spices, releasing their oils and intensifying their aromas. You’ll know this part is ready when your kitchen starts to smell absolutely divine!

3. Add the Broth, Coconut Milk, and Chicken

Pour in the chicken broth and coconut milk, stirring to combine. Be sure to scrape up any brown bits from the bottom of the pot — those are flavor bombs! Add the raw chicken directly to the pot, making sure it’s fully submerged in the broth. If you’re using boneless, skinless chicken thighs, they’ll add a little more richness to the soup, while chicken breasts will give you a leaner option.

Bring the soup to a gentle simmer, being careful not to boil too vigorously as this can cause the coconut milk to split. Reduce the heat to low, partially cover the pot, and let the soup cook for about 15 to 20 minutes. During this time, the chicken will poach and absorb all the lovely flavors from the broth.

4. Shred the Chicken

Once the chicken is cooked through and the vegetables are tender, carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks or cutting it into bite-sized pieces. Return the shredded chicken to the pot.

5. Add the Peas and Parsley

With the chicken back in the soup, add the frozen peas and fresh parsley. Stir everything together and allow the peas to cook through and the chicken to warm back up — this should only take about 5 minutes. The peas add a burst of color and sweetness, while the parsley gives a fresh, herbaceous finish.

6. Season and Serve

Taste your soup and adjust the seasoning with salt and pepper as needed. If you’re like me, you might add a little extra parsley for garnish and flavor. This soup is perfect as is, but it also pairs beautifully with rice, noodles, or even a slice of warm, buttered toast.

Customizing Your Soup:

The beauty of this turmeric ginger chicken soup is its flexibility. It’s a great way to clean out the fridge and use up any veggies you have on hand. Here are a few ideas for making this recipe your own:

Veggies: Add chopped celery, leeks, zucchini, or sweet potatoes for extra texture and nutrients.
Greens: Stir in a handful of spinach or kale at the end for a nutrient boost.
Grains or noodles: Serve the soup over cooked rice, quinoa, or noodles to make it a heartier meal.
Protein swaps: While chicken is the go-to protein for this recipe, you could easily swap it out for turkey, tofu, or even chickpeas for a vegetarian version.

Why This Soup is a Must-Try:

This turmeric ginger chicken soup is not only delicious, but it also boasts a wide range of health benefits. The turmeric and ginger combo is a natural remedy for inflammation, digestion, and overall immune support, which is exactly what we all need during cold and flu season. Plus, the addition of coconut milk adds a creamy richness without any dairy, making this soup naturally gluten-free and dairy-free.

Whether you’re feeling under the weather, need a quick and nourishing dinner, or simply crave a bowl of something warm and comforting, this turmeric ginger chicken soup ticks all the boxes. The best part? It comes together in just about 30 minutes, making it a perfect weeknight meal.

Serving Suggestions:

This soup is wonderfully versatile and can be served in a variety of ways:

With rice or noodles: For a more filling meal, serve the soup with a scoop of rice or your favorite noodles.
With toasted bread: There’s nothing better than dunking a slice of warm, crusty bread into this rich, flavorful broth.
As a meal prep option: This soup holds up well in the fridge for 3-4 days and can also be frozen for easy meals down the line.

Whether you’re looking for something to boost your health or just want a cozy meal to enjoy, this turmeric ginger chicken soup has you covered. Its vibrant flavors, nourishing ingredients, and adaptable recipe make it a must-have in your soup rotation this season.