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Anti-Inflammatory Turmeric Chicken Soup

A golden, healing chicken soup made with turmeric, fresh ginger, garlic, coconut milk, and tender shredded chicken breast. Ready in 45 minutes and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 tsp ground turmeric
  • 4 cups low-sodium chicken broth
  • 13.5 oz full-fat coconut milk one can
  • 2 cups fresh spinach
  • 2 tbsp fresh lemon juice
  • salt and black pepper to taste
  • fresh cilantro or parsley for garnish, optional

Equipment

  • Large pot or Dutch oven
  • Two forks for shredding chicken
  • Ladle
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Saute for 5 to 7 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
  2. Add chicken breasts to the pot and cook for about 5 minutes, turning once, until lightly browned on the outside. Stir in the minced garlic, grated ginger, and turmeric. Cook for 1 to 2 minutes until fragrant.
  3. Pour in the chicken broth and coconut milk. Stir well and bring to a gentle simmer. Cover and cook for 15 to 20 minutes until chicken is fully cooked through and vegetables are tender.
  4. Remove chicken breasts from the pot and shred with two forks. Return the shredded chicken back to the pot and stir to combine.
  5. Add fresh spinach and stir until just wilted, about 1 to 2 minutes. Squeeze in the lemon juice and stir. Taste and adjust salt, pepper, or turmeric as needed.
  6. Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 3 months. For best results when freezing, add fresh spinach after reheating. Rotisserie chicken can be substituted to save time.