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Anti-Inflammatory Creamy Chicken Soup

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A nourishing bowl of chicken soup packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk for a creamy finish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 teaspoons ground turmeric (or 1 tablespoon fresh grated turmeric)
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium sweet potato or 1 cup diced potato (optional)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 1 cup canned light coconut milk or 1/2 cup cashew cream
  • Juice of 1 lemon or lime
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley to finish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 4–5 minutes.
  2. Stir in garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
  3. Add carrots, celery, and sweet potato (if using). Sauté for 3–4 minutes to coat with spices.
  4. Pour in the chicken broth and bring to a simmer. Cook until vegetables are tender, about 12–15 minutes.
  5. Stir in shredded chicken and coconut milk. Simmer for an additional 5 minutes to heat through.
  6. Finish with lemon juice, salt, and pepper. Taste and adjust. Serve topped with chopped cilantro or parsley.

Notes

This soup can be made dairy-free and adapted for various dietary needs. It freezes well for later use.

Nutrition

Find it online: https://recipesunfolded.com/anti-inflammatory-creamy-chicken/

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