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Anti-Inflammatory Creamy Chicken Soup

A warm bowl of Anti-Inflammatory Creamy Chicken Soup that soothes a busy day with turmeric, ginger, and a silky broth, perfect for nourishing weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1-1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces Or use shredded rotisserie chicken
  • 2 tbsp olive oil or avocado oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 2 stalks celery, diced
  • 1 tsp ground turmeric Or 1 tbsp fresh grated turmeric
  • 1 tbsp fresh grated ginger Or 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika Optional
  • 1/2 tsp black pepper Freshly ground
  • 1 tsp sea salt Plus more to taste
  • 4 cups low-sodium chicken broth Bone broth if available
  • 1 cup milk of choice Canned coconut milk for richer, dairy-free; or 2% milk for lighter creaminess
  • 1 small head cauliflower, chopped into small florets Or 1½ cups frozen cauliflower
  • 2 cups baby spinach Or chopped kale
  • 1-2 tbsp lemon juice To brighten
  • 1-2 tsp honey or maple syrup Optional, to balance turmeric bitterness
  • 1 tbsp cornstarch or arrowroot mixed with 2 tbsp cold water Optional, for thickening
  • Fresh parsley or cilantro for garnish
  • Red pepper flakes for serving (optional)

Method
 

Preparation
  1. Chop the onion, carrots, celery, and cauliflower. If using chicken breasts, cut into bite-sized pieces. Having everything ready makes the whole thing go faster.
Cooking
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  2. Stir in the garlic, turmeric, grated ginger, cumin, smoked paprika, black pepper, and a pinch of salt. Cook 1 minute until fragrant.
  3. Add the chicken pieces, tossing to coat with the spices. Cook 3–4 minutes until lightly browned.
  4. Pour in chicken broth and bring to a gentle simmer. Add cauliflower florets and lower heat. Cover and simmer 12–15 minutes.
  5. Stir in milk. For a silkier texture, use an immersion blender to pulse the soup 3–5 times.
  6. Add baby spinach and let it wilt for 1–2 minutes. Stir in lemon juice and honey or maple syrup if desired.
  7. Adjust salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or cilantro and red pepper flakes.

Notes

For a quicker version, use rotisserie chicken and frozen cauliflower. Soup flavors improve the next day and can be stored in the fridge for 3-4 days.