When your body craves comfort and healing in the form of food, few dishes deliver like a warm, wholesome bowl of chicken soup. This anti-inflammatory version elevates the classic by incorporating ingredients known for their soothing and immune-supporting properties—like turmeric, ginger, garlic, and leafy greens. The rich golden broth not only satisfies your taste buds but also supports your well-being with every spoonful.
Perfect for cold evenings, recovery days, or when you’re simply trying to eat a little better, this soup is easy to prepare and full of vibrant, earthy flavor. The addition of shredded chicken makes it filling and protein-rich, while the optional cooked quinoa or rice gives it added body if you’re after something a bit more hearty. Fresh herbs and lemon juice brighten the bowl at the end, balancing the spices and deep flavors beautifully.
Whether you’re making a batch to nourish yourself or offering a pot to a loved one, this soup delivers comfort and nutrition in one soul-warming meal. Plus, it’s versatile—great as a light lunch or as a satisfying dinner with crusty bread or a side salad.
Ingredients for Anti-Inflammatory Chicken Soup
(Serves 4)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 teaspoon turmeric powder
1 teaspoon ground ginger
½ teaspoon ground black pepper
6 cups chicken broth (low-sodium preferred)
2 cups cooked chicken, shredded (rotisserie chicken works well)
1 cup kale or spinach, chopped
1 cup cooked quinoa or rice (optional, for added heartiness)
Salt, to taste
Fresh parsley or cilantro, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
Add the turmeric, ground ginger, and black pepper. Stir well to coat the vegetables and let the spices toast for 1–2 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 15–20 minutes, or until the vegetables are tender.
Stir in the shredded chicken and kale or spinach. Let the soup simmer for another 5 minutes until the greens are wilted and the chicken is heated through. Add quinoa or rice now, if using.
Taste and season with salt as needed.
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for a refreshing finish.
Nutritional and Dietary Notes
This soup offers a gentle balance of lean protein, anti-inflammatory spices, and fiber-rich vegetables. Turmeric and ginger are known for their immune-boosting and anti-inflammatory properties. It’s naturally gluten-free (especially when using rice or quinoa) and can be made dairy-free. Ideal for those on clean-eating, low-inflammatory, or recovery-focused diets.
Sharing and Commenting is Caring
If this recipe brought warmth and comfort to your table, why not spread the goodness? Share it with a friend, and let us know how you personalized it. Did you try it with rice or quinoa? More greens? Your feedback encourages others and keeps great recipes growing!