Go Back

Anti-Inflammatory Creamy Chicken Soup

This creamy, comforting soup features turmeric and ginger for their anti-inflammatory benefits, perfect for hectic weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, small dice
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 tablespoon turmeric powder (or 2 tablespoons fresh grated turmeric)
  • 1 teaspoon ground cumin (optional)
  • 3 medium carrots, sliced into coins
  • 2 stalks celery, diced
  • 1 large sweet potato or Yukon potato, peeled and cubed (about 2 cups)
  • 6 cups low-sodium chicken broth (or bone broth for extra healing)
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 14 oz can full-fat coconut milk (or 1 cup cream for non-dairy-free option)
  • 1 tablespoon lemon juice (plus extra to taste)
  • 1 teaspoon black pepper helps turmeric be more effective
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Optional garnish: chili flakes, extra herbs, a drizzle of olive oil

Method
 

Preparation
  1. Gather everything first to avoid interruptions.
  2. Heat the oil in a large pot over medium heat. Add the onions and a pinch of salt. Sauté until translucent, about 4–5 minutes.
  3. Add garlic, ginger, turmeric, and cumin. Stir for 30–60 seconds until fragrant.
  4. Add carrots, celery, and potato cubes. Stir to coat with the spices for a minute.
  5. Pour in the chicken broth and bring to a simmer. Reduce heat and let simmer gently until the vegetables are tender, about 15–20 minutes.
  6. For a silkier soup, remove about 2 cups of the cooked vegetables and purée them, then return the purée to the pot.
  7. Stir in the shredded chicken and coconut milk. Warm through for 5–7 minutes, avoiding a boil.
  8. Finish with lemon juice, black pepper, and fresh parsley or cilantro. Serve hot.

Notes

Double the recipe and freeze portions for busy weeks. Use an immersion blender for quick puréeing.