Description
This anti-inflammatory turmeric chicken soup is a golden elixir of wellness. Packed with immune-boosting ingredients and ready in just 45 minutes, it’s perfect for flu season or whenever you need a nourishing bowl of comfort.
Ingredients
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 tsp ground turmeric
1/2 tsp ground ginger
Salt & black pepper to taste
4 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or poached)
1 cup frozen peas
1/2 cup chopped fresh parsley
Optional: squeeze of lemon for brightness
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
2. Stir in turmeric, ginger, salt, and pepper. Cook for 1 minute to bloom the spices.
3. Pour in the chicken broth and bring to a gentle boil.
4. Reduce heat and simmer for 15 minutes.
5. Add shredded chicken and peas. Cook for another 5 minutes.
6. Stir in chopped parsley. Adjust seasoning as needed.
7. Optionally, squeeze in fresh lemon juice before serving.
Notes
Use freshly ground black pepper to increase turmeric absorption.
This soup is excellent for meal prep and freezes well.
Substitute spinach for peas or add quinoa for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-Inflammatory, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg