Description

Nourish your body with this comforting and flavorful Homemade Anti-Inflammatory Chicken Soup. Packed with wholesome ingredients like turmeric, ginger, and fresh vegetables, it’s a delicious way to support your well-being. Easy to make and perfect for sick days or anytime you need a gentle boost.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon black pepper
8 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie chicken works well)
1 cup egg noodles, cooked according to package directions
1 cup chopped fresh parsley
Salt to taste
Optional: A squeeze of lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
2. Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Stir in the ground turmeric, cumin, and black pepper. Cook, stirring, for about 30 seconds to toast the spices and release their full flavor.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes.
5. Add the shredded cooked chicken to the pot and stir well. Allow the soup to heat through, which usually takes about 5 minutes.
6. Just before serving, stir in the cooked egg noodles and the fresh chopped parsley. If using, add a squeeze of fresh lemon juice for a bright, uplifting finish.
7. Taste and season with salt as needed.

Notes

Allow soup to cool completely before refrigerating or freezing for best quality. Soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave. For frozen soup, thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 250-300
Sugar: Approx. 7g
Sodium: Approx. 600mg (varies by broth)
Fat: Approx. 9g
Carbohydrates: Approx. 20g
Fiber: Approx. 3g
Protein: Approx. 25g