Anti-Inflammatory Chicken Ginger Soup

A bowl of chicken ginger soup with turmeric.

4.77 from 60 votes

Anti-Inflammatory Chicken Ginger Soup

Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.

Course Soup

Cuisine American

Keyword anti-inflammatory chicken soup, chicken ginger soup, chicken soup, nourishing soup

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 343kcal

Author Sue Ringsdorf

Ingredients

For the veggies and seasonings:

2 Tablespoons olive oil
1 large yellow onion - chopped
4 large carrots - chopped
3 stalks celery - chopped
2 cups shredded cabbage
kosher salt and freshly ground black pepper - to taste
1 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 cloves garlic - minced
4 Tablespoons ginger - minced

For the chicken:

9-10 cups lower sodium chicken broth
2.5 pounds chicken breasts - cut into two-inch cubes
2 cups frozen peas

Instructions

In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.
2 Tablespoons olive oil, 1 large yellow onion, 4 large carrots, 3 stalks celery, 2 cups shredded cabbage
Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.
3 cloves garlic, 4 Tablespoons ginger, kosher salt and freshly ground black pepper, 1 teaspoon turmeric, 1 teaspoon onion powder, 1/2 teaspoon rosemary, 1/2 teaspoon thyme
Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.
9-10 cups lower sodium chicken broth, 2.5 pounds chicken breasts
Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.
2 cups frozen peas
Check seasonings, and serve with some freshly ground black pepper.

Notes

Curcumin is the ingredient in Turmeric that provides the anti-inflammatory benefit. It's helpful to take it with black pepper for better absorption into the bloodstream, which is why freshly ground black pepper is an ingredient in my recipe.

Nutrition