Name: Anti-Inflammatory Turmeric Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Healthy / Anti-Inflammatory
Ingredients: 2 garlic cloves, minced; 6 carrots, sliced; 3 celery stalks, sliced; 1 yellow onion, diced; 2 tsp ground turmeric; 8 cups chicken stock; 4 cups cauliflower rice; 1 lb chicken breasts, cut into cubes; 2 tbsp corn starch; 1/4 cup water; 2 cups baby spinach, chopped; Juice of 1 fresh lime; Sea salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Why You’ll Love This Recipe

This soup combines the healing benefits of turmeric with the protein of chicken and the fiber of vegetables, making it both nutritious and filling. Cauliflower rice keeps it low-carb while adding a subtle texture, and fresh lime juice brightens every bite. Easy to make, packed with flavor, and visually vibrant, it’s a recipe you’ll return to often.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

Soup:

2 garlic cloves, minced
6 carrots, sliced
3 celery stalks, sliced
1 yellow onion, diced
2 tsp ground turmeric
8 cups chicken stock
4 cups cauliflower rice
1 lb chicken breasts, cut into cubes
2 tbsp corn starch
1/4 cup water
2 cups baby spinach, chopped
Juice of 1 fresh lime
Sea salt and black pepper, to taste

Garnish:

Fresh parsley, chopped

Directions

In a large pot over medium heat, sauté garlic, onion, carrots, and celery until fragrant and slightly tender, about 5–7 minutes.
Add the ground turmeric and stir for 1 minute to release its aroma.
Pour in chicken stock and bring to a simmer. Add chicken cubes and cook for 10–12 minutes, until fully cooked.
In a small bowl, mix corn starch and water until smooth to create a slurry. Slowly stir the slurry into the soup to slightly thicken the broth.
Add cauliflower rice and chopped spinach, and simmer for an additional 3–5 minutes until vegetables are tender.
Stir in fresh lime juice and season with sea salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Servings and Timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add ginger or garlic powder for extra anti-inflammatory benefits.
Swap chicken breasts for chicken thighs for richer flavor.
Include other vegetables like zucchini, bell peppers, or mushrooms.
Garnish with a drizzle of olive oil or a sprinkle of chili flakes for added flavor.
Make it spicier with a pinch of cayenne or turmeric paste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat. This soup can also be frozen for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, sauté the vegetables first, then add all ingredients except spinach, lime juice, and corn starch. Cook on low for 4–6 hours and add the remaining ingredients at the end.

Is this soup low-carb or keto-friendly?

Yes, the cauliflower rice keeps it low-carb while still providing a hearty texture.

Can I use pre-cooked chicken?

Yes, simply add pre-cooked chicken toward the end of cooking to warm it through.

Can I omit the corn starch?

Yes, the soup will be slightly less thick but still flavorful and comforting.

Can I use coconut milk for a creamier version?

Yes, add 1/2–1 cup of coconut milk during the last few minutes of cooking for a creamy texture.

What sides pair well with this soup?

Serve with a fresh green salad, low-carb bread, or roasted vegetables for a complete meal.

Conclusion

Anti-Inflammatory Turmeric Chicken Soup is a flavorful, nourishing, and comforting meal that supports wellness while delighting the palate. With tender chicken, vibrant vegetables, and the golden warmth of turmeric, this soup is perfect for cozy dinners, meal prep, or anytime you need a wholesome, anti-inflammatory boost.