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Anti-Inflammatory Creamy Chicken Soup

A soothing and creamy soup infused with anti-inflammatory ingredients like turmeric and ginger. Perfect for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil or avocado oil Use your preference
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Or 1 teaspoon ground ginger
  • 1 tablespoon ground turmeric Or 1.5 tablespoons fresh grated turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika Optional
  • pinch ground black pepper Helps turmeric absorption
Vegetables
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium head cauliflower, cut into small florets Or 2 cups diced potatoes
Broth and Chicken
  • 6 cups low-sodium chicken broth Or bone broth for more depth
  • 2 cups cooked shredded chicken Rotisserie chicken works great
Finishing Touches
  • 1 14 oz can full-fat coconut milk Or 1 cup Greek yogurt if not avoiding dairy
  • 1 medium lemon, juiced About 2 tablespoons
  • to taste salt Start with 1 teaspoon
  • 2 tablespoons fresh parsley or cilantro, chopped Plus extra for garnish
  • optional 2 cups thinly sliced kale or spinach Add near the end

Method
 

Preparation
  1. Heat the oil in a large pot over medium heat. Add the diced onion and sauté 4–5 minutes until soft and a little translucent.
  2. Add the garlic, grated ginger, turmeric, cumin, smoked paprika (if using), and a pinch of black pepper. Stir for 1 minute until fragrant.
Cooking
  1. Toss in the carrots, celery, and cauliflower. Sauté 3–4 minutes, stirring so the spices coat the veggies.
  2. Add the chicken broth and bring the pot to a gentle boil. Lower the heat and let everything simmer for 12–15 minutes, until the vegetables are tender.
  3. Stir in the shredded chicken. For a creamy texture, use an immersion blender to puree about half the soup right in the pot.
  4. If you don't have an immersion blender, carefully transfer 4 cups of the soup to a regular blender, puree, and return to the pot.
  5. Stir in the coconut milk and bring back to a gentle simmer. Add lemon juice, salt to taste, and the chopped parsley or cilantro.
  6. If you're adding kale or spinach, stir it in now and simmer 2–3 minutes until wilted.
Final Touches
  1. Taste and adjust seasoning with more lemon or turmeric and black pepper as needed.
  2. Serve hot, garnished with more herbs and a drizzle of olive oil or a sprinkle of toasted pumpkin seeds if desired.

Notes

Use rotisserie chicken when time’s tight. For a dairy twist, stir in Greek yogurt at the end. Freeze leftovers for easy future meals.