An Immunity-Boosting Turmeric Chicken Soup recipe to keep your body feeling strong and energized year round! This turmeric chicken soup includes carrots, parsnips, kale, bone broth, and more for an immunity-boosting powerhouse meal.
This amazing healthy chicken soup recipe is quick and easy to make and is paleo, keto, AIP, and whole30. Recipe includes a Low-FODMAP option.
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! 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 pizzazz 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 sautéing 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 sautéing 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, preferably 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.
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If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
I hope you enjoy this colorful display of belly-warming comfort food!
Immunity-Boosting Turmeric Chicken Soup
A nutrient-dense anti-inflammatory chicken soup recipe, great for a boost to the immune system!
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 black pepper
- 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!
Notes
*Omit onion and garlic to make Low-FODMAP and add 1 to 2 tablespoons of lemon juice or lime juice.
**If you have trouble digesting kale, replace it with 4 cups of (loosely packed) baby spinach.
Nutrition Information
Yield 3 Serving Size 1 of 4Amount Per Serving Calories 278Total Fat 14gUnsaturated Fat 0gCarbohydrates 10gSugar 4gProtein 27g
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Kristine
Sunday 23rd of April 2023
Excited to try another recipe from The Roasted Root. My question is the coconut milk. Can it be omitted? What’s it’s purpose? Curious Cook😀
Julia
Monday 24th of April 2023
Hi Kristine! The purpose of the coconut milk is to add a rich, creamy flavor and creamy texture. It can definitely be omitted! Hope you enjoy! xo
LaDonna
Monday 6th of February 2023
Is the immunity-boosting Turmeric soup freezable? I love all your recipes! Thank you!
Julia
Friday 10th of February 2023
Hi there! Absolutely! You can freeze it for up to 3 months. When I freeze soups, I typically double bag large zip lock bags and it tends to work great :)
Rachelle
Monday 9th of January 2023
Does the coconut milk give off a strong taste in this soup or is it barely noticeable?
Julia
Monday 9th of January 2023
I think it is barely noticeable and I've had other people say the same thing. I think your taste buds would have to be remarkably sensitive to taste the coconut flavor. :) Hope this helps!
Lis
Wednesday 4th of January 2023
I’m looking forward to using your turmeric recipes….and noticed that for this soup you omitted to say that black pepper is needed so the turmeric is absorbed properly. I think this important for people who want the best result to be aware of.
I love all your recipes, so this is not a negative comment.
Julia
Monday 9th of January 2023
Thanks so much for the input, Lis! The black pepper is definitely important to help absorb the turmeric and get all the benefits. I appreciate you pointing this out! xo
Christine
Friday 2nd of December 2022
I’m on a low sodium diet and I’m not seeing the sodium content in the nutrition list. Been following you for years and love your recipes. Just need to know about the sodium