Name: Turmeric Chicken Anti-Inflammatory Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Global
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon turmeric powder; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup coconut milk; 2 cups spinach; Juice of 1 lemon; Salt and pepper, to taste

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Turmeric Chicken Anti-Inflammatory Soup is my go-to when I need something comforting, nourishing, and full of healing ingredients. With the warmth of turmeric, the soothing creaminess of coconut milk, and a bright splash of lemon, this soup is as flavorful as it is functional. It’s perfect when I’m feeling under the weather, after a long day, or just when I want a wholesome, feel-good meal in a bowl.

Why I Love This Recipe

I love how this soup brings together simple ingredients to create something so powerful and restorative. The turmeric gives it that golden color and anti-inflammatory boost, while the ginger, garlic, and lemon work together to support my immune system and digestion. It’s also incredibly filling without being heavy, and I like that it uses shredded cooked chicken—making it a great way to use up leftovers or rotisserie chicken. Best of all, it comes together in under 30 minutes, making it a quick and healing option any day of the week.

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 heat the olive oil in a large pot over medium heat.
I add the chopped onion and sauté it until soft and translucent, about 5 minutes.
Then I stir in the garlic and grated ginger, letting them cook for about 1 minute until fragrant.
I add the turmeric powder and cook it for another minute, stirring often to keep it from burning.
I pour in the chicken broth and bring everything to a boil.
I stir in the shredded chicken and coconut milk, then reduce the heat to a gentle simmer.
I let the soup simmer for 15–20 minutes to let all the flavors come together.
Right before serving, I add the spinach and cook until it’s just wilted.
Finally, I season with salt and pepper and stir in the fresh lemon juice for a bright finish.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add cooked quinoa or brown rice for a more filling meal.
If I want it spicier, I throw in a pinch of cayenne pepper or red chili flakes with the turmeric.
I’ve also used kale instead of spinach—it holds up a bit better if I’m planning to store leftovers.
For a vegetarian version, I substitute chickpeas for the chicken and use vegetable broth instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day. To reheat, I warm it on the stove over medium heat until hot, or microwave individual servings for about 1–2 minutes, stirring halfway through. If the soup thickens in the fridge, I just add a splash of broth or water to loosen it up.

FAQs

Can I use ground ginger instead of fresh?

Yes, I’ve done that in a pinch. I use about 1/2 teaspoon of ground ginger if I don’t have fresh on hand.

Is this soup freezer-friendly?

It is! I freeze it in individual containers and thaw overnight in the fridge before reheating. I just avoid overcooking the spinach if I know I’m freezing it.

Can I make this dairy-free?

It already is—thanks to the coconut milk. It gives the soup a creamy texture without any dairy.

What’s the benefit of turmeric in this soup?

Turmeric is known for its anti-inflammatory and antioxidant properties. I like using it for its health benefits and its earthy flavor.

Can I use raw chicken instead of cooked?

Yes, I can add diced raw chicken after the garlic and ginger step, sauté it until browned, then proceed with the rest of the recipe. I just make sure it’s cooked through before serving.

Conclusion

Turmeric Chicken Anti-Inflammatory Soup is the kind of recipe I turn to when I want something warm, nutritious, and healing. It’s simple, quick, and packed with good-for-me ingredients that make me feel better with every bite. Whether I’m looking to ease inflammation, boost immunity, or just enjoy a flavorful bowl of comfort, this soup always delivers.