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.
Is there anything more gratifying than a big hearty bowl of chicken soup?
This may be an unpopular confession, but I love soup no matter the time of year, but particularly during the colder months.
The basic premise of this recipe is we’re taking a classic chicken soup and adding anti-inflammatory health benefits of turmeric, ginger, parsley, and kale for a nice antioxidant punch, giving you even more nutrients and flavor.
I engineered the recipe specifically to be phenomenal for overall health and to be particularly helpful with reducing cold symptoms like sore throats and congestion.
So make a big batch of this immune boosting chicken soup to boost immune function, lower the intensity of colds, or just enjoy a hearty, filling meal.
This amazing healthy chicken soup recipe is quick and easy to make and is paleo, keto, AIP, and whole30. I have also included a Low-FODMAP option for my friends with digestive issues.
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.
How Is This Recipe Immunity Boosting?:
Many of the ingredients in this homemade chicken soup are packed with antioxidants, which help clear out free radicals and lower inflammation. Specifically, ginger, turmeric, and kale are known to help maintain a strong immune system.
Not only is the soup designed to not evoke an inflammatory response in the immune system, but it is also designed to heal. The amino acids in chicken meat contain the building blocks that help heal soft tissues, muscles, and the gut lining.
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 due to its anti-inflammatory properties.
Let’s discuss the basic ingredients for this turmeric chicken soup recipe.
Ingredients for Anti-Inflammatory Soup:
Avocado Oil: Used to sauté the vegetables and brown the chicken, we need a quality cooking oil. I prefer avocado oil over olive oil because it has a higher smoke point, so it doesn’t burn as easily at high temperatures.
Fresh Vegetables: Yellow onion, carrots, parsnip, celery, garlic, and kale are the fresh veggies I like adding to this soup.
You can get creative and add your favorite vegetables like sweet potatoes, zucchini, and bell pepper. Any kind of dark leafy greens like spinach or chard work as a replacement for kale in this easy chicken soup recipe.
Chicken Breasts: Adding a boost of protein and healing amino acids. I like using lean chicken like boneless skinless chicken breast, but chicken thighs work too.
Dried Herbs: Dried parsley, ground turmeric, ground ginger, sea salt and black pepper. Parsley, ginger, and turmeric are all known for their anti-inflammatory properties. You can use fresh ginger or fresh turmeric if you’d prefer.
Most grocery stores carry the fresh version but some parts of the year they are more difficult to find. If you have fresh herbs on hand, feel free to add them in.
Chicken Broth: Used as the broth portion of the recipe, I like using chicken bone broth. Vegetable stock works here too.
Full-Fat Canned Coconut Milk: I add full-fat canned coconut milk to make the soup a little creamy and smooth out the sting of the turmeric and ginger so you’re left with a beautifully flavored, oh-so satisfying bowl of yummy superfood.
The added pizzazz of turmeric is what makes this chicken soup recipe so glorious. 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 enjoy the flavor of turmeric, feel free to increase the amount. If you’re using fresh turmeric, bump this up to 2 teaspoons.
One of the best parts about chicken soup is it is incredibly easy to make, and doesn’t require very much hands-on time.
Let’s make this detox immune-boosting chicken soup!
How to Make Turmeric Chicken Soup
Start by sautéing the vegetables in a large stock pot (I use my Dutch 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.
Pour in 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. This will only take a few minutes.
Serve it up in big bowls, and enjoy!
Store leftover soup in an airtight container in the refrigerator for up to 1 week.
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 white rice, brown rice, or quinoa for some grain action. If you go this route, you may want to add more broth because the grains absorb some of the liquid.
- 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.
If you love healthy, filling soup recipes, also try out these reader favorites.
Explore More Healthy Soup Recipes:
I hope you enjoy this colorful display of belly-warming comfort food!
Immunity-Boosting Turmeric Chicken Soup
Equipment
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!
Video
Notes
Nutrition
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Made this today and it’s SO good. Added a white sweet potato, was pretty generous with the fresh ginger, used fresh parsley and added greens at the end. Also increased all the quantities so I have a big pot of soup for the week. Thanks for this super easy and delicious recipe. The coconut milk is a must – makes it so rich and silky
Aww My pleasure, Elisa! I’m happy you enjoy the soup. Thanks so much for the sweet note! xo
Made the soup twice. Satisfying and tasty!
Wahoo! Happy to hear it! xo
Do you think i could somehow do this in the slow cooker?
Hi Erin! I think many people have made it in a slow cooker in the past, so I think it would work just great. If I were making it, I would add everything but the kale to the slow cooker, give it a stir, then cook it on high heat for 4 hours or low heat for 6-8. I’d add the kale at the end of cooking and keep the slow cooker covered until the kale has wilted. If you want to sauté the onion and brown the chicken ahead of time, you certainly can but I’d probably take the lazy dump-and-go approach 🙂 Hope you enjoy! xo
Is it a health risk to add the uncooked chicken to the veggies..?
Hi Whit! The soup is cooked to boiling (212 degrees Fahrenheit) after adding the chicken so it’s perfectly safe 🙂
Can I make this in my crockpot? Would I still add everything at once?
Hi Ashley! I haven’t tested the recipe myself in a crock pot yet, but if I were to do it myself, I would add everything at the same time 🙂 I imagine cooking on High for 3-4 hours or Low for 6-8 would work great. However, if you cook on Low heat, I would recommend adding the veggies when there’s about 2 hours left if you prefer firmer vegetables. Hope you enjoy!
I’ve made this soup over and over again, and love it more every time. I add a teaspoon of cayenne pepper to make it spicy. The immune boosting ingredients plus the spiciness to sweat everything out does wonders for a cold.
Ooh, I love the idea of adding cayenne pepper! Why haven’t I tried that?? I’ll definitely be doing the same the next time I make this soup. Thanks for the inspiration, Paul! xo
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😀
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
Is the immunity-boosting Turmeric soup freezable? I love all your recipes! Thank you!
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 🙂
Does the coconut milk give off a strong taste in this soup or is it barely noticeable?
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!
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.
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
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
How can I make this in my slow cooker? Thank you! =]
Absolutely the BEST chicken soup recipe EVER. I have made it numerous times throughout the fall and winters … especially when someone is starting to get sick. I believe it definitely helps speed up their recovery time. Great recipe Julia!
I’m so thrilled you enjoy it, Lisa! I love making it whenever I’m feeling under the weather too! Thank you for the sweet note! xoxo
I can’t wait to make this! Do you think it could be made in a crockpot? I need a new hip and standing is quite painful! Thank you!
Hi Patti! I’ve never made it myself in a crock pot, but I’ve been told by several people that they have. I would cook it on High for 4 to 6 hours or Low for 6 to 8. I hope you enjoy it! xoxox
This was soooo good! I doubled the broth, added quinoa and broccoli. It hit the spot and will definitely be made again…
Ooh, I love the idea of adding quinoa and broccoli! Thanks so much for swinging back around and letting me know you enjoyed it! xoxo
Great recipe. I added a tsp of Za’atar and a tsp of sumac while browning the chickening.
Sounds amazing! Thank you for sharing 😀