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  • Writer's pictureCaroline Healy

Anti-inflammatory turmeric & ginger chicken soup

A soup that’s perfect for sick season and your menstrual phase— sadly all three of us were down for the count the last two weeks, but this simple, delicious soup helped bring us back to life ✨

This is my go-to immunity boosting, anti-inflammatory, gut healthy, hormone balancing soup for colder months. Here are the details...


- 2 Tbs extra virgin olive oil

- 1 yellow onion, diced

- 2 celery stalks, diced

- 2 carrots, diced

- 1 Tbs turmeric

- 1 tsp sea salt

- 1/2 tsp black pepper (helps to activate the anti-inflammatory benefits of turmeric)

- 2 garlic cloves, minced

- 1 leek, thinly sliced, green parts removed

- 1 inch ginger root, peeled and minced

- other veggies of your choice: I love throwing in bok choy and mushrooms, or a heaping handful of swiss chard

- meat from 1/2 to 1 whole rotisserie chicken, shredded

- 32 oz bone broth

- squeeze of 1/2 lemon

- top with: chopped parsley or cilantro

Sauté onions, celery, and carrots in the oil over medium heat for about 2-3 minutes until onions start to soften. Add garlic, leeks, ginger, turmeric, salt and pepper and continue to sauté for another 2-3 minutes so spices begin to meld together. It sometimes helps to add 2 Tbs of water to get these to cook down even more. Then add your other vegetables and continue to sauté for 3-5 minutes until everything begins to soften. Next, add the shredded rotisserie chicken and bone broth. Bring to a boil then immediately reduce heat to a simmer over low heat, stirring occasionally. Let simmer for 10-15 minutes uncovered so all the flavors can come together.

Remove from heat and add juice from 1/2 a lemon. Serve in bowls and top with cilantro or parsley. And don’t forget the crusty bread!

Enjoy, and stay nourished 😘

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