These 15 anti-inflammatory turmeric chicken soup recipes deliver nutrient-dense, one-pot meals packed with healing spices, bone broth, and wholesome ingredients to boost immunity and support gut health.

1. Creamy Anti-Inflammatory Turmeric Chicken Soup

Ingredients: 1.5 lbs chicken breast, 1 tbsp olive oil, 1 leek (sliced), 1 yellow onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 1/2 cup peas, 4 cups chicken bone broth, 1 cup full-fat coconut milk, 1.5 tsp ground turmeric, 1 tsp ground ginger, salt, and pepper.

Step-by-Step Instructions:

1. Heat olive oil in a large Dutch oven over medium heat; sauté leek, onion, carrots, and celery for 5 minutes until softened.
2. Add ground turmeric and ground ginger, stirring constantly for 1 minute to bloom spices.
3. Pour in chicken bone broth and add raw chicken breasts to the pot.
4. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
5. Remove chicken, shred with two forks, return to pot along with coconut milk and peas, simmer for 5 minutes, and serve warm.

2. Golden Turmeric Ginger Chicken & Vegetable Soup

Ingredients: 1.5 lbs chicken thighs, 1 tbsp coconut oil, 4 garlic cloves (minced), 1 tbsp fresh ginger (grated), 1 tbsp fresh turmeric (grated), 1 yellow onion, 3 carrots, 2 medium zucchini (diced), 5 cups chicken broth, 1/2 cup coconut cream.

Step-by-Step Instructions:

1. Heat coconut oil in a pot over medium heat; add diced onion, garlic, grated ginger, and grated turmeric, cooking for 3 minutes until fragrant.
2. Add sliced carrots, diced zucchini, and chicken thighs to the pot.
3. Pour in chicken broth and bring to a simmer over medium-high heat.
4. Cover and simmer for 25 minutes until chicken thights are tender; remove chicken and shred into bite-sized pieces.
5. Stir shredded chicken and coconut cream back into the golden soup, season with sea salt, and serve.

3. Healing Anti-Inflammatory Lemon Chicken & Rice Soup

Ingredients: 1 lb shredded cooked chicken, 1 tbsp olive oil, 1 yellow onion, 3 carrots, 3 celery stalks, 2 cups cauliflower rice, 5 cups chicken broth, 1.5 tsp ground turmeric, 1/4 cup fresh lemon juice, 2 tbsp fresh parsley (chopped).

Step-by-Step Instructions:

1. Heat olive oil in a large stockpot over medium heat; sauté onion, carrots, and celery for 6 minutes.
2. Stir in ground turmeric and black pepper, cooking for 1 minute.
3. Pour in chicken broth and bring to a rolling boil; add cauliflower rice and lower heat to a simmer for 8 minutes.
4. Stir in cooked shredded chicken and fresh lemon juice, heating through for 3 minutes.
5. Remove from heat, stir in chopped fresh parsley, and ladle into bowls.

4. One-Pot Coconut Turmeric Chicken & Sweet Potato Soup

Ingredients: 1.5 lbs boneless skinless chicken breasts, 1 tbsp coconut oil, 2 cups sweet potato (diced), 2 cups fresh baby spinach, 1 yellow onion, 4 cups chicken broth, 1 can (13.5 oz) full-fat coconut milk, 1.5 tsp turmeric, 1/2 tsp cinnamon.

Step-by-Step Instructions:

1. Melt coconut oil in a Dutch oven over medium heat; sauté onion and diced sweet potatoes for 5 minutes.
2. Add turmeric and cinnamon, stirring for 1 minute to coat vegetables.
3. Pour in chicken broth and coconut milk, then add whole chicken breasts into the liquid.
4. Simmer covered for 20 minutes until sweet potatoes are tender and chicken reaches 165°F (74°C).
5. Shred chicken, stir back into pot along with baby spinach until wilted, and season to taste.

5. Immune-Boosting Garlic & Turmeric Chicken Bone Broth Soup

Ingredients: 1.5 lbs chicken breast, 6 garlic cloves (minced), 1 tbsp fresh ginger (minced), 1.5 tsp ground turmeric, 6 cups organic chicken bone broth, 2 cups chopped kale, 1 tbsp olive oil, 1 tbsp lemon juice.

Step-by-Step Instructions:

1. Heat olive oil in a soup pot over medium heat; sauté minced garlic and ginger for 2 minutes.
2. Stir in turmeric and black pepper (to enhance turmeric absorption) for 30 seconds.
3. Pour in chicken bone broth and add whole chicken breasts.
4. Simmer gently for 20 minutes; remove chicken and shred finely.
5. Return shredded chicken to broth, add chopped kale and fresh lemon juice, cook 3 minutes until kale softens, and serve.

6. Nourishing Anti-Inflammatory Turmeric Chicken Noodle Soup

Ingredients: 1 lb cooked chicken breast (shredded), 6 oz gluten-free chickpea or brown rice noodles, 1 tbsp olive oil, 1 onion, 3 carrots, 3 celery stalks, 5 cups chicken broth, 1.5 tsp ground turmeric, 1 tsp dried thyme, fresh dill.

Step-by-Step Instructions:

1. Heat olive oil in a pot over medium heat; sauté onion, carrots, and celery for 7 minutes.
2. Add turmeric and thyme, stirring for 1 minute.
3. Pour in chicken broth, bring to a boil, and add gluten-free noodles.
4. Cook noodles according to package instructions (about 7–9 minutes).
5. Fold in pre-cooked shredded chicken, simmer for 2 minutes until hot, and garnish with fresh dill.

7. Creamy Curry Turmeric Chicken & Kale Soup

Ingredients: 1.5 lbs chicken thighs (cubed), 1 tbsp coconut oil, 1 tbsp yellow curry powder, 1 tsp ground turmeric, 1 yellow onion, 2 cups chopped kale, 1 can (13.5 oz) light coconut milk, 4 cups chicken broth, salt.

Step-by-Step Instructions:

1. Heat coconut oil in a pot over medium-high heat; brown cubed chicken thighs for 5 minutes, then remove.
2. Sauté diced onion in remaining oil for 4 minutes; add curry powder and turmeric, stirring for 1 minute.
3. Pour in chicken broth and coconut milk, returning browned chicken to the pot.
4. Simmer uncovered for 15 minutes until chicken is cooked through.
5. Stir in chopped kale, cook for 3 minutes until tender, and season with sea salt.

8. 30-Minute Anti-Inflammatory Turmeric Chicken & Squash Soup

Ingredients: 1 lb cooked chicken breast (shredded), 2 cups butternut squash (diced into 1/2-inch cubes), 3 celery stalks, 2 carrots, 1 tbsp olive oil, 4 cups chicken broth, 1.5 tsp ground turmeric, 1/2 tsp garlic powder.

Step-by-Step Instructions:

1. Heat olive oil in a pot over medium heat; add butternut squash, celery, and carrots, sautéing for 6 minutes.
2. Sprinkle turmeric and garlic powder over vegetables, stirring for 1 minute.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat to medium-low, cover, and cook for 12–15 minutes until butternut squash is fork-tender.
5. Stir in shredded cooked chicken, cook 2 minutes to warm through, and serve.

9. Spicy Anti-Inflammatory Ginger Turmeric Chicken Soup

Ingredients: 1.5 lbs chicken breast, 1 tbsp sesame oil, 1 tbsp fresh ginger (minced), 4 garlic cloves (minced), 1.5 tsp ground turmeric, 1/2 tsp crushed red pepper flakes, 2 cups bok choy (chopped), 5 cups chicken broth.

Step-by-Step Instructions:

1. Heat sesame oil in a pot over medium heat; sauté ginger, garlic, and red pepper flakes for 2 minutes.
2. Stir in ground turmeric for 30 seconds until fragrant.
3. Add chicken broth and raw chicken breasts; simmer for 20 minutes until chicken is done.
4. Shred chicken and return to pot.
5. Stir in chopped bok choy, cook for 3 minutes until stems are tender-crisp, and serve hot.

10. Creamy Roasted Cauliflower & Turmeric Chicken Soup

Ingredients: 1 head cauliflower (cut into florets), 1 lb cooked chicken (shredded), 2 tbsp olive oil, 1.5 tsp ground turmeric, 1 onion, 4 cups chicken bone broth, 1/2 cup full-fat coconut milk, 1/2 tsp garlic powder.

Step-by-Step Instructions:

1. Toss cauliflower florets with 1 tbsp olive oil and roast at 400°F (200°C) for 20 minutes until browned.
2. Heat remaining olive oil in a pot over medium heat; sauté onion for 5 minutes, then stir in turmeric and garlic powder.
3. Add roasted cauliflower and bone broth to pot; simmer for 10 minutes.
4. Use an immersion blender to puree soup until completely smooth and creamy.
5. Stir in shredded chicken and coconut milk, heat for 3 minutes, and serve.

11. Slow Cooker Anti-Inflammatory Turmeric Chicken Soup

Ingredients: 1.5 lbs chicken thighs, 3 carrots (chopped), 3 celery stalks (chopped), 1 yellow onion (diced), 4 garlic cloves (minced), 1.5 tsp ground turmeric, 1 tsp ground ginger, 6 cups chicken broth, salt, pepper.

Step-by-Step Instructions:

1. Place raw chicken thighs, carrots, celery, onion, and garlic into 6-quart slow cooker insert.
2. Sprinkle ground turmeric, ground ginger, salt, and black pepper over top.
3. Pour chicken broth over ingredients, stirring gently to combine spices.
4. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours).
5. Remove chicken, shred with two forks, return to slow cooker, stir well, and serve.

12. Detoxifying Turmeric Chicken & Vegetable Soup

Ingredients: 1 lb chicken breast (diced), 1 tbsp olive oil, 1 leek (sliced), 2 carrots (diced), 1.5 cups broccoli florets, 1.5 tsp ground turmeric, 5 cups chicken broth, 1/4 cup fresh parsley (chopped), lemon wedges.

Step-by-Step Instructions:

1. Heat olive oil in a pot over medium heat; sauté sliced leek and carrots for 5 minutes.
2. Add diced raw chicken and ground turmeric, stirring for 4 minutes until chicken exterior turns opaque.
3. Pour in chicken broth, bring to a simmer, and cook for 12 minutes.
4. Add broccoli florets and simmer for 5 minutes until tender.
5. Stir in fresh parsley and serve warm with fresh lemon wedges squeezed on top.

13. Gut-Healing Turmeric Chicken & Zucchini Noodle Soup

Ingredients: 1 lb cooked chicken breast (shredded), 3 medium zucchini (spiralized into zoodles), 1 tbsp coconut oil, 1 tbsp fresh ginger (minced), 1.5 tsp ground turmeric, 5 cups chicken bone broth, 1 tbsp lemon juice.

Step-by-Step Instructions:

1. Heat coconut oil in a pot over medium heat; sauté minced ginger for 1 minute.
2. Stir in ground turmeric for 30 seconds.
3. Pour in chicken bone broth and bring to a gentle boil for 5 minutes.
4. Lower heat, add shredded cooked chicken and fresh lemon juice, heating for 2 minutes.
5. Add zucchini noodles during last 2 minutes of cooking so they remain tender-crisp.

14. Creamy Wild Rice & Turmeric Chicken Soup

Ingredients: 1 lb chicken breast (cubed), 3/4 cup wild rice (rinsed), 1 tbsp olive oil, 1 onion, 2 celery stalks, 1 cup sliced cremini mushrooms, 1.5 tsp ground turmeric, 1 can coconut milk, 4 cups chicken broth.

Step-by-Step Instructions:

1. Heat olive oil in a large pot; sauté onion, celery, and mushrooms for 6 minutes.
2. Add ground turmeric and wild rice, stirring for 1 minute.
3. Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 35 minutes until rice opens.
4. Add cubed chicken breasts and coconut milk; simmer uncovered for 12 minutes until chicken is fully cooked.
5. Season with sea salt and serve warm.

15. Instant Pot Anti-Inflammatory Turmeric Chicken Soup

Ingredients: 1.5 lbs chicken breasts, 1 tbsp olive oil, 1 onion (diced), 3 carrots (sliced), 2 celery stalks (sliced), 1.5 tsp ground turmeric, 1 tsp ground ginger, 4 cups chicken broth.

Step-by-Step Instructions:

1. Set Instant Pot to SAUTÉ mode; heat olive oil and sauté onion, carrots, and celery for 4 minutes.
2. Stir in ground turmeric and ginger for 30 seconds, then hit CANCEL.
3. Add raw chicken breasts and pour chicken broth over top.
4. Secure lid, set valve to SEALING, and pressure cook on HIGH for 10 minutes.
5. Allow natural pressure release for 10 minutes, quick release remaining steam, shred chicken, return to pot, and serve.