Description
This Turmeric Chicken Soup (Paleo, AIP, Whole30) is a healing and nourishing dish packed with anti-inflammatory ingredients like turmeric, ginger, and garlic. Loaded with vegetables, shredded chicken, and a hint of coconut cream, this soup is perfect for boosting your immune system, supporting gut health, and keeping you warm on chilly days. Easy to make and full of bold flavors, it’s a must-try for a wholesome meal!
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, chopped
- 1 cup golden beets, peeled and chopped
- 2 cups carrots, peeled and sliced into half-moons
- 2 cups cauliflower, chopped
- 5 cups chicken broth
- 1 cup coconut cream (optional; substitute with more broth if not using)
- Juice of half a lemon
- 2–3 teaspoons ground turmeric
- 1 teaspoon ground ginger
- ¼ teaspoon black pepper (omit for AIP compliance)
- ¾–1 teaspoon salt
- 16 ounces cooked and shredded chicken
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 ½ cups kale, stems removed and roughly chopped
Instructions
-
Sauté the Aromatics
- In a large pot, melt coconut oil over medium heat.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for another minute until fragrant.
-
Cook the Vegetables
- Add chopped celery, golden beets, carrots, and cauliflower to the pot.
- Sauté for about 5 minutes, stirring occasionally to enhance the flavor.
-
Add the Broth and Spices
- Pour in chicken broth and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and stir in turmeric, ground ginger, black pepper (if using), and salt.
-
Simmer the Soup
- Cover the pot and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
-
Add the Chicken and Greens
- Stir in the shredded chicken, chopped parsley, and kale.
- If using, add coconut cream for a richer consistency.
- Simmer for another 5-10 minutes until the kale is softened and the chicken is warmed through.
-
Final Touches
- Stir in the juice of half a lemon for a fresh and bright finish.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
-
Serve and Enjoy
- Ladle the soup into bowls and garnish with extra fresh parsley if desired.
- Serve hot and enjoy this nourishing, healing dish!
Notes
- AIP Modification: Omit black pepper for full AIP compliance.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding extra broth if needed.
- Variations: Add mushrooms, zucchini, or bell peppers for extra vegetables.
- Spicier Version: Add a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Paleo, Whole30, AIP