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A steaming bowl of golden turmeric chicken soup with fresh spinach and cilantro
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Nourishing Anti-Inflammatory Turmeric Chicken Soup

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots , peeled and sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 4 cups chicken bone broth
  • 13.5 oz full -fat coconut milk
  • 2 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Heat olive oil in a large heavy-bottomed pot over medium heat.
  • Add diced onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables begin to soften.
  • Incorporate minced garlic, grated ginger, turmeric, cumin, salt, and black pepper; toast for 60 seconds to activate aromatics.
  • Add cubed chicken thighs to the pot and cook for 5 minutes, stirring occasionally to brown the exterior.
  • Pour in the chicken bone broth, scraping the bottom of the pot to release any fond.
  • Bring the liquid to a gentle boil, then reduce heat to low and simmer, covered, for 20 minutes until chicken is cooked through.
  • Stir in the coconut milk and baby spinach; continue to simmer uncovered for 3 to 5 minutes until spinach has wilted and the soup is heated through.
  • Remove from heat, stir in lemon juice, and garnish with fresh cilantro before serving.