Ginger Chicken Soup With Turmeric

Chicken soup has a long-standing reputation for making you feel better, and this ginger chicken soup with turmeric takes it a step further. Made with warming spices and naturally anti-inflammatory ingredients, it’s soothing, nourishing, and easy on the gut without sacrificing flavor. Originally created with inflammation in mind, it’s comforting enough for anyone to enjoy—and flavorful enough that the whole family will happily go back for seconds.

Looking for more of the best chicken soup recipes? Try my Italian Wedding Soup with Chicken Meatballs or this cozy Chicken Tortilla Soup. And if you really want to be adventurous, give my creamy Chicken Marsala Soup a go.

Ingredient Overview

A quick look at the essentials before we dive into the recipe card:

• Turmeric: It’s been doing its thing in Ayurvedic and Chinese cooking for ages, prized for both its flavor and its reputation as an anti-inflammatory. The ground stuff from the spice rack might be milder than fresh, but it still brings antioxidant benefits—especially when you add black pepper, which helps your body absorb it. Tossing it into soup is an easy, no-drama way to make it work for you. (And in the mornings, you might want to consider a nice turmeric protein shake with ginger!)(5 ✓, 6 ✓, 7 ✓)
• Cayenne: It’s not just here to kick things up. Cayenne has many health benefits—one of them is fighting swelling. (8 ✓)
• Fresh Ginger: It adds a little kick while boosting the soup’s anti-inflammatory punch, and it’s doing a quiet favor for your gut, too. (9 ✓)
• Kale: You could also use baby spinach if you prefer. Both of these leafy greens are known to decrease inflammation. Kale isn’t my favorite green for salads or smoothies, but in soup, it’s a winner. (3 ✓, 4 ✓)
• Italian seasoning: I like using my homemade Italian seasoning.
• Chicken stock: If you have bone broth kicking around, I highly recommend using it here since studies back that it works against inflammation. It’s also rich in electrolytes, amino acids, and collagen. (10 ✓, 11 ✓)

Step-by-Step: How to Make It

Step 1: Prep the Ingredients

Wash and chop all your vegetables, then set them aside. Season the chicken tenderloins with salt and pepper.

Step 2: Cook the Chicken

Heat the olive oil in a Dutch oven or stock pot over medium-low. Place the chicken in the pot and cook for 8-10 minutes, flipping halfway through, or until the internal temperature reaches 160-165º F on a meat thermometer. Remove the chicken from the pot and set it aside.

Step 3: Deglaze the Pot & Sauté the Veg

Add a little more oil to the pot and a splash of the chicken stock to deglaze the pan. (Those crispy brown bits that the chicken left behind will bring a lot of flavor to your broth!) Transfer the onions, carrots, celery, garlic, ginger, and kale to the pot. Stir in a pinch of salt and pepper, then add the Italian seasoning. Let everything simmer for about 5-7 minutes, until the veggies soften and the kale wilts.

Step 4: Add the Broth & Spices, Then Simmer

Add the broth to the pot, stir in the turmeric and cayenne, and bring to a low simmer over medium-low heat. Let it simmer for about 5-10 minutes to bring the flavors together.

Step 5: Shred the Chicken

While the soup simmers, shred the chicken with two forks (or roughly chop it). When the simmer time is up, decrease the heat to low. Add the chicken to the pot, then stir in the lemon juice and zest. Taste, and season with more salt and pepper if needed. Then serve!

Substitutions & Variations

• Bulk It Up: Add cooked pasta or rice. Forbidden rice (black rice) has antioxidants and anti-inflammatory properties, which make it a great option. Quinoa is good because it promotes heart-health.
• Vegetarian Option: Use vegetable broth and leave out the chicken. Add white beans, chickpeas, or lentils to increase heartiness.
• Rotisserie Chicken Shortcut: Grab one of those ready-to-eat rotisserie chickens from the hot food counter, chop it up, and add it in.