Go Back

Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmered in chicken bone broth for a fragrant, golden-yellow bowl with tender noodles and shredded chicken. Built with turmeric, ginger, and black pepper for a warm, lightly spicy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Cut into bite-size chunks for faster simmering.
  • 4 carrots Slice for even cooking.
  • 3 celery Slice for even cooking.
  • 1 onion Dice finely.
  • 6 garlic Minced.
  • 2 tbsp fresh ginger Grated.
  • 8 cup chicken bone broth Use hot or warm for quicker return to simmer.
  • 2 tsp turmeric Stirs in with the simmering aromatics.
  • 1 tsp black pepper Helps with curcumin activation.
  • 1 tsp dried thyme Add early for deeper flavor.
  • 0.25 tsp cinnamon A small amount for warmth.
  • 0.25 tsp cayenne Adjust to taste if sensitive to heat.
Finish and noodles
  • 2 tbsp lemon juice Stir in at the end to keep it bright.
  • 1 tbsp honey Balances spice.
  • 1 tbsp apple cider vinegar Adds tang without overpowering.
  • 8 oz egg noodles or rice noodles Cook until tender (6-8 minutes).
  • 1 fresh parsley and lemon wedges for serving For garnish.
  • 1 salt to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and vegetables
  1. Add chicken, carrots, celery, onion, garlic, ginger, turmeric, black pepper, thyme, cinnamon, cayenne, and chicken bone broth to a Dutch oven and bring to a gentle simmer over medium-high heat. Once simmering, reduce to low and simmer for 20-25 minutes, stirring once or twice, until the chicken is cooked through.
  2. Transfer the chicken to a plate and let cool slightly, then shred with your hands or forks. Return the shredded chicken to the pot and keep the broth at a gentle simmer so it heats evenly.
Cook the noodles and finish
  1. Add egg noodles or rice noodles to the simmering soup and cook for 6-8 minutes until tender. Keep the heat at a steady simmer without boiling hard.
  2. Stir in lemon juice, honey, and apple cider vinegar and simmer for 1 minute to combine. Taste and season with salt to taste, then serve hot with extra lemon and fresh parsley.

Notes

For best flavor, dice the onion and slice the carrots/celery evenly so they finish cooking at the same time. Store leftovers in the refrigerator up to 4 days; freeze only the soup base (without noodles) up to 2 months, then cook fresh noodles when reheating. For a dietary swap, use rice noodles to make the recipe gluten-free.