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Anti-Inflammatory Creamy Chicken Soup

This cozy, healing soup combines anti-inflammatory spices, coconut milk, and chicken for a comforting, quick meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 to 1½ teaspoons ground turmeric (or 1½ tablespoons freshly grated turmeric if available)
  • 1 teaspoon ground cumin (optional)
  • ½ teaspoon smoked paprika (optional)
  • pinch of cayenne (optional, or to taste)
Vegetables
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large sweet potato or 2 medium potatoes, peeled and diced Adds creaminess and body
Liquid Ingredients
  • 6 cups low-sodium chicken broth (or vegetable broth) Ensure low sodium for health benefits
  • 2 cups cooked shredded chicken (rotisserie chicken works beautifully)
  • 1 (13.5 oz) can full-fat coconut milk, or 1 cup plain Greek yogurt for a dairy option (stirred in at the end)
  • Juice of 1 lemon or 2 tablespoons apple cider vinegar Brightness is key
Seasoning and Garnish
  • Salt and freshly ground black pepper, to taste Black pepper helps activate the turmeric
  • 2 cups baby spinach or kale, chopped (optional)
  • Fresh cilantro or parsley, chopped, for garnish
  • Cooked rice or crusty bread for serving (optional)

Method
 

Preparation
  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onion and a pinch of salt, sauté until soft and translucent, about 5–7 minutes.
Cooking
  1. Add the garlic, grated ginger, turmeric, cumin, smoked paprika, and a pinch of cayenne. Cook for 1 minute, stirring.
  2. Add the diced carrots, celery, and sweet potato and stir to coat in spices. Cook for 3–4 minutes.
  3. Pour in the chicken broth and bring to a simmer. Lower the heat and cook gently for 15–20 minutes, until the root vegetables are tender.
  4. For a silky texture, puree about 2 cups of the soup in a blender and return it to the pot.
  5. Stir in the shredded chicken and heat through for 3–5 minutes. If using spinach or kale, add it now.
  6. Reduce heat to low and stir in the coconut milk (or tempered Greek yogurt). Add lemon juice or apple cider vinegar and season with salt and black pepper.
Serving
  1. Serve hot with a sprinkle of fresh cilantro or parsley and an optional scoop of cooked rice or a slice of crusty bread.

Notes

If you're reducing inflammation but need fewer carbs, skip the potatoes and add extra cauliflower florets.