This Anti-Inflammatory Turmeric Chicken Soup is just the thing when you’re not feeling as well because it’s packed with immune boosting goodies, and loaded with vegetables!
This soup is my favorite kind of cozy because it’s packed with vegetables, but full of flavor. Plus what’s more cozy than a chicken soup? Well for me the answer is chicken soup with an Asian twist – just add some garlic, ginger, and turmeric and I can’t stop eating it!
Another bonus with this recipe is it freezes really well. In fact I still have 1 frozen package leftover, just waiting to be our lunches for a week. This makes it really good for meal prepping because you can make a giant batch, then freeze part of it for a later date.
Also whenever you’re under the weather or not feeling quite as well, who wants to make soup? It’s so nice to have it already made and in the freezer – extra easy for sure.
Tip: If you’re looking for regular chicken soup, head over to my Homemade Chicken Zucchini Zucchini Noodle Soup. It can also be made with rice or wild rice which is one of my all-time favorites!
How to make this Anti-Inflammatory Turmeric Chicken Soup:
- Start by chopping up all your veggies along with the ginger and garlic.
- Sauté the chicken, set it aside, then sauté the veggies.
- Add the seasonings and chicken broth/stock and simmer until tender.
- Finish the soup by adding the chicken back in along with the cauliflower rice, spinach and lime juice.
- Season to taste and enjoy!
Final tip: If you’d like the soup to have more ‘body’ to it, dissolve some tapioca starch or thickener of your choice in water, and thicken the soup before adding the spinach.
I hope you enjoy this soup as much as we have! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This Chicken Soup is extra comforting thanks to garlic and ginger that warm you up from the inside!
1 Tablespoon avocado oil
1/4 cup minced ginger
2 large cloves garlic, minced
2 cups 1/4″ sliced carrots, about 6
1 1/2 cups 1/4″ sliced celery, about 3 stalks
4 cups 1/4″ diced onion, from 1
2 Teaspoons ground turmeric
8 cups chicken stock
4 cups cauliflower rice, I used frozen, 12 ounces
2–3 Tablespoons tapioca starch mixed with 1/4 cup water to thicken the soup if desired
1 pound cooked chicken, about 3 cups, see notes
2 cups chopped baby spinach
2 Tablespoons fresh lime juice
Sea salt and black pepper to taste
Chopped fresh cilantro and toasted chopped cashews for topping if desired
In a large stockpot, heat the oil over medium heat. When the pan is hot, add the ginger and garlic. Sauté until fragrant but not browned, about 1 minute. Then add the carrots, celery, and onion. Cook, stirring regularly until the veggies are just starting to soften, about 3-4 minutes.
Next add the turmeric, and stir to combine before adding the chicken stock. Bring the soup to a boil, then reduce the heat and simmer until the veggies are very tender, about 10 minutes. Then add the cauliflower rice and simmer for another 5 minutes, or until tender.
To finish the soup, thicken if desired, otherwise remove it from the heat and add the chicken, spinach, and lime juice.
Season to taste with salt and pepper, and serve with the toppings if desired.
Leftover soup can be refrigerated for 3-4 days. You can also cool the soup, then portion it out and freeze it for up to 3 months.
This soup is perfect for when you have leftover chicken from another meal like a roast chicken. Or you can sauté chicken breasts or thighs and add them to the soup near the end of the cooking time.
The nutrition information is for 1 3/4 cup of soup as this recipe yields between 7-8 servings depending on how much evaporates as you cook it. It was calculated with the optional thickener, but not with the optional toppings since there’s no way to properly measure.
- Category: Soup
- Method: Stove Top
- Cuisine: Asian
Keywords: Paleo, Gluten Free, Dairy Free, Turmeric, Chicken Soup, Whole30