Description
A healing, creamy, and dairy-free chicken soup made with anti-inflammatory ingredients like turmeric, ginger, and bone broth. Ideal for immune support or a cozy night in.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon black pepper
1 teaspoon salt
3 medium carrots, chopped
2 celery stalks, chopped
4 cups low-sodium chicken bone broth
1 pound cooked chicken breast or rotisserie chicken, shredded
1 cup full-fat coconut milk
1 tablespoon lemon juice
Fresh parsley or cilantro, chopped (optional)
Instructions
1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add turmeric, black pepper, salt, carrots, and celery. Stir well to coat in spices.
4. Pour in the chicken bone broth and bring to a simmer. Cook for 15-20 minutes until veggies are tender.
5. (Optional) Blend part of the soup using an immersion blender or regular blender, then return to the pot.
6. Stir in the shredded chicken and coconut milk. Simmer for another 5-7 minutes.
7. Turn off the heat and stir in lemon juice. Garnish with fresh herbs and serve warm.
Notes
Blend fully for a smooth, bisque-like texture or partially for a chunkier soup.
Use rotisserie chicken to save time and deepen flavor.
Stir in a handful of spinach at the end for an extra nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-inflammatory
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Keywords: chicken soup, healing, anti-inflammatory, coconut milk, bone broth