This turmeric chicken soup includes carrots, parsnips, kale, bone broth, and more for an immunity-boosting powerhouse meal. It’s super quick and easy to make and is paleo, keto, AIP, and whole30.
Is there anything more gratifying than a big bowl of chicken soup?
Truthfully, I don’t discriminate when it comes to chicken soup genre – I’ll eat it all (so long as it’s noodless…read: gluten-free)! Pho, ramen, classic Chicken and Rice Soup, Thai Chicken Soup, White Chicken Chili …You name it, I’m ON it!
I find the whole process of preparing a big batch of chicken soup and enjoying it for days on end to be incredibly therapeutic. The scents, the familiarity, the belly-feel…it’s all so pleasant and uncomplicated.
If you’re like me and you enjoy a big bowl of chicken soup during those chilly fall and winter evenings, you’re going to go BONKERS over this recipe. The basic premise is this is a classic chicken soup with the added pizzaz of turmeric, ginger, parsley, and kale for a nice antioxidant punch, giving you even more nutrients and flavor.
In addition, I add coconut milk to balance out the sting of the turmeric and ginger so you’re left with a beautifully flavored, oh-so satisfying bowl of yummy superfood.
This is a powerfully healing recipe for both preventing and getting rid of colds. Since cold and flu season is upon us, you’ll want to keep this one in your arsenal to stay on top of your immunity game, and to whip up when someone in your house gets sick.
In case you’re new to turmeric, I’ll give you a brief run-down about why it’s so cool.
Health Benefits of Turmeric
- Natural anti-inflammatory (great for those with autoimmunity, arthritis, or those looking to heal from something…anything!)
- Packed with antioxidants, which helps eliminate free-radicals, thereby preventing disease, slowing down the aging process, and fighting cancer.
- Boosts levels of your brain hormone, BDNF, which can help reverse and prevent brain-related illnesses like Alzheimer’s and depression.
- May lower your risk of heart disease by improving the function of the endothelium (the lining of your blood vessels).
I will say, you can absolutely over-do it on turmeric, so be careful not to get too excited and add too much. I find 1 teaspoon is the perfect amount for this soup, where you get a hint of the flavor but it is far from overpowering. If you’re a turmeric-loving badass, you can adjust up if you’d like.
One of the best parts about chicken soup is it is incredibly easy to make, and doesn’t require very much hands-on time.
How to Make Turmeric Chicken Soup
Start by sauteeing the vegetables in a large stock pot (I use my French oven). Add the chicken and allow it to brown for a few minutes.
Add the spices and stir well. You’ll want to continue sauteeing everything until you can smell the turmeric.
Add the bone broth and coconut milk, cover, and cook at a simmer for at least 15 minutes, preferrably 1 hour.
Once the soup is nice and flavorful, add the chopped kale leaves and stir them in. Continue cooking until they are nice and wilted.
Serve it up with your choice of crackers, bread, grilled cheese…however you like to eat your soup!
Recipe Adaptations:
- To make this recipe Low-FODMAP, omit the onion and garlic – don’t worry, the soup will still be plenty flavorful!
- If you want to infuse this soup with even more vegetation, consider adding broccoli or cauliflower florets, or even bok choy.
- Add ⅓ cup rice or quinoa for some grain action.
- Add 1 yukon gold potato or a small sweet potato for some veggie starch action.
- I like using bone broth for maximum nutrients, but you can use regular chicken stock or even vegetable broth.
I hope you enjoy this colorful display of belly-warming comfort food!
Ingredients
- 1 Tbsp avocado oil
- 1/2 small yellow onion finely diced*
- 2 large carrots peeled and chopped
- 1 large parsnip peeled and chopped
- 3 stalks celery chopped
- 3 cloves garlic minced*
- 1 lb boneless skinless chicken breasts chopped
- 2 tsp dried parsley
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp sea salt to taste
- 3 cups chicken bone broth
- 2/3 cup full-fat canned coconut milk
- 1 small head kale chopped
Instructions
-
Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
-
Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.
-
Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!
Recipe Notes
*Omit onion and garlic to make Low-FODMAP
Kathy Taylor
Saturday 6th of February 2021
OMG I read your whole recipe early this AM. I took advantage of all the comments, suggestions, and answers from you. Thank you for doing that too. I didn’t think I would like bone broth as the base but I said heck I will give it a try so many people loved it. Also not a fan of kale but we eat so much spinach I felt confident the kale would be a healthy change from spinach. So my hat is off to you this is best soup I have eaten in a long time! The only one thing I added was mushrooms. I would have still loved it without them too. Thank you again, definitely in my recipe rotation.
Julia
Sunday 7th of February 2021
I'm so happy you like it, Kathy! Thanks so much for the feedback! xoxo
Linda
Tuesday 19th of January 2021
Can I swap the kale for something else and omit the parsnips please?
Julia
Tuesday 19th of January 2021
Hi Linda,
Absolutely! You can use Swiss chard or spinach instead of kale (or leave the leafy greens out altogether), and use more carrot instead of the parsnip. Or swap it for turnips or potato. Hope you enjoy! xoxo
MB
Saturday 19th of December 2020
I just made this and it’s WONDERFUL! It really lends itself well to tinkering and adding extra veggies. I threw in 3 small yellow potatoes, daikon, bok choy, and green onion, and added a tsp of chicken bouillon to account for the additional veg, as well as 1/2 tsp chili powder, and YUM! I’m so glad you posted this recipe (and that I found it!) :)
Julia
Tuesday 22nd of December 2020
OOH I LOVE the idea of adding bok choy! Your changes sound amazing! Thank you for sharing! xoxo
Jennifer Zarate
Tuesday 13th of October 2020
After the pandemic started, I was looking around at immune boosting soups and found this one. All I can say is I've now found a new favorite! I added a few things like whole chilies and crushed peppers, for a little more heat. Also added garbanzo beans. This soup is loaded with all the good stuff and is now part of my recipe rotation. If you haven't tried it, you're missing out!! Thanks for sharing this wonderful soup.
Julia
Wednesday 14th of October 2020
I'm so happy you love it, Jennifer! Your changes sound absolutely amazing. Thanks so much for the sweet note and for the feedback...I hope you're staying well! xoxo
Carrie Pons
Sunday 11th of October 2020
I want to double this recipe and freeze some. Do you know if it freezes and reheats well? Thank you!!
Chris Savage
Sunday 14th of March 2021
I would freeze this without the Kale as freezing & reheating that will ruin but C content & probably leave it looking unappetizing. Add steamed kale to reheated soup or just simmer with freshly cut kale before serving.
Chris Savage
Sunday 14th of March 2021
@Julia,
Julia
Sunday 11th of October 2020
Hi Carrie, OOh, I love the idea of making it in bulk! I've never tried freezing it, so I'm not too sure how it would turn out. My gut instinct is you would need to add some more fat/sauce to it so that the vegetables and meat don't have a strange texture when thawed and reheated. If you can do coconut milk, I'd suggest adding 1/2 cup or so to the portion you freeze to help protect the veggies. Let me know how it turns out!