Name: Anti Inflammatory Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Olive oil (Room temperature); 1 medium Onion (Finely chopped); 3 cloves Garlic (Minced); 2 large Carrots (Sliced (about 1/4 inch thick)); 2 stalks Celery (Sliced (about 1/4 inch thick)); 1 teaspoon Turmeric powder; 1 teaspoon Ground ginger; 1/2 teaspoon Ground black pepper; 4 cups Chicken broth (Low-sodium preferred); 2 cups Cooked shredded chicken (Skin removed if preferred); Fresh parsley for garnish Chopped

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Creamy, comforting, and packed with warming spices, Anti Inflammatory Chicken Soup is the kind of dish that feels like a hug in a bowl. This recipe brings together bright turmeric and ginger with tender shredded chicken and a savory broth to soothe the soul and the senses. Fun fact: turmeric has been used for centuries in traditional medicine and cooking — and it gives this soup a beautiful golden color that always impresses guests.

If you love easy weeknight meals, this soup delivers: quick to prepare, family-friendly, and budget-conscious. For a slightly heartier take, you might also enjoy my spin on a classic anti-inflammatory chicken soup on the site that uses similar spices but different veggies. Give it a try tonight — the aroma alone will have everyone gathering at the table.

What is Anti Inflammatory Chicken Soup?

What makes this soup “anti-inflammatory”? Think turmeric and ginger teaming up like little culinary bodyguards, keeping inflammation at bay while flavor does all the talking. Why is it called that — a marketing ploy or a culinary miracle? Maybe both. Who knew comfort food could double as a wellness boost? And after all, as the old saying goes, “the way to a man’s heart is through his stomach.” So whether you’re chasing comfort or health, this soup aims for both. Give it a whirl and see how quickly it becomes a weeknight staple.

In case you want a different cozy option, check out a thicker, more rustic style like my chicken potato soup for a change of texture and toppings.

Why You’ll Love This:

This soup is irresistible for three big reasons. First, the main highlight: warm, fragrant turmeric and ginger create a bright, soothing broth that makes each spoonful feel restorative. Second, cost-saving benefits: it uses simple pantry staples and leftover cooked chicken, turning inexpensive ingredients into a satisfying meal. Third, the flavor boosters: a splash of black pepper to activate the turmeric, fresh parsley for brightness, and the option to add lemon or chili for contrast make every bowl vibrant.

Compared to richer, creamier soups, this one is lighter but still deeply comforting — think of it as the lighter cousin to the very popular creamy chicken soups on the blog. Ready to try it? You’ll be surprised how fast it disappears.

How to Make:

Quick Overview

This soup is easy, delicious, and deeply satisfying. Prep is straightforward — sauté aromatics, add spices, pour in broth, toss in shredded chicken, and simmer. The texture is brothy and light with tender vegetables and juicy chicken. Total time is about 30 minutes: roughly 10 minutes prep and 20 minutes cooking.

Ingredients

2 tablespoons olive oil, room temperature
1 onion, finely chopped
3 cloves garlic, minced
2 large carrots, sliced (about 1/4 inch thick)
2 celery stalks, sliced (about 1/4 inch thick)
1 teaspoon turmeric powder
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
4 cups chicken broth, low-sodium preferred
2 cups cooked shredded chicken, skin removed if preferred
Salt to taste (start with 1/2 teaspoon and adjust)
Fresh parsley for garnish, chopped

Directions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
Add 1 finely chopped onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes. Keep the heat moderate so the onion sweetens without browning.
Stir in 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook for another 5 minutes until the vegetables begin to soften and the garlic is fragrant.
Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon ground ginger, and 1/2 teaspoon ground black pepper. Sauté the spices with the vegetables for about 2 minutes to bloom their flavors.
Pour in 4 cups chicken broth and bring the mixture to a gentle boil, then reduce heat to a simmer. Scrape the bottom of the pot to lift any stuck bits for extra flavor.
Add 2 cups cooked shredded chicken to the pot and reduce heat to low. Simmer the soup gently for 10 to 15 minutes so the flavors meld and the chicken heats through.
Taste and season with salt to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.

Anti Inflammatory Chicken Soup

What to Serve With:

Crusty whole-grain bread or sourdough for dipping and soaking up the golden broth.
A simple green salad with lemon vinaigrette to add bright contrast.
Steamed rice or quinoa stirred into the soup to make it heartier.
A side of roasted vegetables like Brussels sprouts or cauliflower for extra texture.
Hot herbal tea or a dry white wine if you want a grown-up pairing.

Top Tips for Perfecting:

Use fresh turmeric if you can find it — grating a small piece gives a more vivid flavor. If not, powdered turmeric works well.
To activate turmeric’s benefits and flavor, always include a little black pepper. It also deepens the color.
Leftover roasted or rotisserie chicken works perfectly and saves time. Shred by hand for rustic texture.
Don’t boil the soup aggressively after adding chicken — a gentle simmer keeps the chicken tender.
For a creamier finish, stir in a splash (1/4 cup) of coconut milk at the end for richness without dairy.
Avoid overcooking the carrots if you like a little bite; check them at the 8-minute mark.
If you prefer more heat, add a pinch of red pepper flakes or a dash of hot sauce at the table.

Storing and Reheating Tips:

Refrigeration: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3 to 4 days.
Freezing: This soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat to preserve texture. If frozen, defrost first. Add a splash of broth or water if the soup has thickened. Avoid boiling to keep chicken tender.
Note: If you added coconut milk, separate freezing can cause slight texture changes; stir well when reheating.

FAQs

Is this soup good for colds and sore throats?
Yes — warm broth, ginger, and turmeric are soothing for the throat and comforting when you’re under the weather.

Can I make this vegetarian or vegan?
Absolutely. Substitute vegetable broth and use shredded roasted cauliflower or chickpeas in place of chicken. Add extra spices and a splash of coconut milk for richness.

How can I make this soup spicier?
Add crushed red pepper flakes while sautéing or finish bowls with a few drops of hot sauce or a spoonful of harissa.

Can I use raw chicken instead of cooked shredded chicken?
Yes. If using raw chicken, add it to the simmering broth and cook until internal temperature reaches 165°F (about 15–20 minutes depending on pieces). Then shred if desired.

Is turmeric safe every day?
For most people, moderate culinary use of turmeric is safe. If you have specific health concerns or take blood-thinning medication, check with your healthcare provider first.

Conclusion

This Anti Inflammatory Chicken Soup is simple, nourishing, and versatile — perfect for busy weeknights, sick days, or when you want a cozy bowl that feels like self-care. It’s easy enough for beginners and flexible enough for experienced cooks to adapt. If you enjoyed the flavors here, you might like the original inspiration found at Anti Inflammatory Turmeric Chicken Soup or the hearty classic version at The Best Chicken Soup You’ll Ever Eat | Ambitious Kitchen. Try it, share it, and let me know how your family loved it.