Name: Turmeric Chicken Anti-Inflammatory Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 2 cups cooked chicken, shredded; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon turmeric powder; 4 cups chicken broth; 1 cup coconut milk; 2 cups spinach; Salt and pepper, to taste; Juice of 1 lemon

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This Turmeric Chicken Anti-Inflammatory Soup is a warm, comforting dish that’s loaded with wholesome ingredients like shredded chicken, turmeric, coconut milk, and spinach. It’s designed to soothe the body, support wellness, and offer incredible flavor all in one nourishing bowl.

Why You’ll Love This Recipe

I love this soup because it’s not just hearty and satisfying—it also helps me feel great from the inside out. The anti-inflammatory benefits of turmeric and ginger, combined with the comforting richness of coconut milk and the protein-packed chicken, make this a go-to for whenever I need a health boost. It’s easy to prepare, makes great leftovers, and tastes even better the next day. Turmeric Chicken Anti-Inflammatory Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon turmeric powder
4 cups chicken broth
1 cup coconut milk
2 cups spinach
Salt and pepper to taste
Juice of 1 lemon

Directions

I start by heating olive oil in a large pot over medium heat.
I add the chopped onion and sauté it until it’s soft and translucent.
Next, I stir in the minced garlic and grated ginger, letting them cook for about a minute.
I add the turmeric powder and stir constantly for another minute to let the flavor develop.
Then, I pour in the chicken broth and bring everything to a boil.
Once boiling, I add the shredded chicken and coconut milk.
I reduce the heat and let the soup simmer gently for 15 to 20 minutes.
I stir in the spinach just before serving, letting it wilt into the hot broth.
I finish with salt, pepper, and a generous squeeze of fresh lemon juice.

Servings and Timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I swap spinach with kale for a heartier green. If I want a vegetarian version, I use chickpeas or tofu instead of chicken and opt for vegetable broth. For extra depth, I occasionally toss in a pinch of cayenne pepper or a splash of apple cider vinegar. And if I want more bulk, I add cooked quinoa or rice to make it more filling.

Storage/Reheating

I store any leftover soup in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I just warm it gently on the stovetop or in the microwave. If the soup thickens too much, I stir in a little water or broth to bring it back to the right consistency. Turmeric Chicken Anti-Inflammatory Soup

FAQs

What makes this soup anti-inflammatory?

I include turmeric and ginger—both known for their natural anti-inflammatory properties—which help reduce inflammation in the body.

Can I freeze this soup?

Yes, I freeze it in airtight containers for up to 2 months. I just avoid freezing it with the spinach and add fresh greens when reheating.

What kind of chicken works best?

I usually use leftover rotisserie chicken or poached chicken breast, but any cooked shredded chicken will do.

Is it spicy?

Not at all! The turmeric adds warmth, not heat. If I want a bit of spice, I add chili flakes or cayenne to taste.

Can I use fresh turmeric instead of powder?

Absolutely. I grate about 1 tablespoon of fresh turmeric root as a substitute for the powder.

Conclusion

This Turmeric Chicken Anti-Inflammatory Soup is one of those feel-good recipes I keep coming back to. It’s flavorful, healing, and incredibly easy to make. Whether I’m fighting off a cold or just need something nourishing and wholesome, this soup always hits the spot.