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Anti-Inflammatory Turmeric Chicken Soup | Get Inspired Everyday!

Anti-Inflammatory Turmeric Chicken Soup


  • Author: Kari
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: about 14-15 cups 1x

Description

This Chicken Soup is extra comforting thanks to garlic and ginger that warm you up from the inside!


Scale

Ingredients

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

23 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


Instructions

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.


Notes

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