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Anti-Inflammatory Turmeric Chicken Soup

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A comforting and nourishing soup packed with tender chicken, vibrant veggies, and the health benefits of turmeric, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 Tablespoon avocado oil
  • 1/4 cup minced ginger
  • 2 cloves garlic, minced
  • 2 cups 1/4" sliced carrots (about 6)
  • 1 1/2 cups 1/4" sliced celery (about 3 stalks)
  • 4 cups 1/4" diced onion (from 1 large onion)
  • 2 teaspoons ground turmeric
  • 8 cups chicken stock
  • 4 cups frozen cauliflower rice (or fresh, if available)
  • 12 ounces cooked chicken (about 1 pound)
  • 2 cups chopped baby spinach
  • 2 tablespoons fresh lime juice
  • Sea salt and black pepper to taste
  • Chopped fresh cilantro and toasted chopped cashews for topping if desired
  • 2-3 tablespoons tapioca starch mixed with 1/4 cup water (optional thickening) Can be omitted if a thinner soup is preferred.

Method
 

Cooking
  1. In a large stockpot, heat the avocado oil over medium heat.
  2. Once hot, add the minced ginger and garlic. Sauté for about one minute until fragrant, being careful not to brown them.
  3. Next, toss in your carrots, celery, and onion—cook for about 3-4 minutes, stirring regularly, until the veggies start to soften.
  4. Stir in the ground turmeric and mix well before pouring in the chicken stock.
  5. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the vegetables are very tender, roughly 10 minutes.
  6. Add the cauliflower rice and continue simmering for an additional 5 minutes or until tender.
  7. If you prefer a thicker soup, stir in the tapioca starch mixture now. If not, simply remove it from the heat.
  8. Finally, add the cooked chicken, baby spinach, and lime juice. Season to taste with salt and pepper.
  9. Serve hot, garnished with fresh cilantro and chopped cashews if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 5gSugar: 3g

Notes

Leftover soup can stay in the refrigerator for 3-4 days or can be frozen for up to 3 months. Ensure it cools completely before placing it in freezer-safe containers. Consider pairing it with whole-grain bread or a salad for a complete meal.
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