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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmered in bone broth for a bright golden-yellow broth and tender shredded chicken. Ginger, turmeric, and black pepper are cooked with vegetables, then finished with lemon juice, honey, and apple cider vinegar for a clean, warming flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Anti-Inflammatory Turmeric Chicken Soup
  • 1.5 lb chicken breast
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 6 garlic minced
  • 2 tbsp fresh ginger grated
  • 8 cup chicken bone broth
  • 2 tsp turmeric
  • 1 tsp black pepper activates curcumin
  • 1 tsp dried thyme
  • 0.25 tsp cinnamon
  • 0.25 tsp cayenne
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles or rice noodles
  • 0.25 tsp fresh parsley and lemon wedges for serving for serving
  • 0.5 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken soup base
  1. Bring the chicken bone broth to a simmer in a Dutch oven over medium-high heat, then add chicken breast, carrots, celery, onion, garlic, ginger, turmeric, black pepper, dried thyme, cinnamon, and cayenne. Simmer at a steady simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are starting to soften.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup. Bring the soup back to a simmer briefly so everything is evenly combined.
Cook the noodles and finish
  1. Add egg noodles or rice noodles to the pot and cook at a simmer for 6-8 minutes until tender. Stir occasionally to prevent sticking and keep the broth gently bubbling.
  2. Stir in lemon juice, honey, and apple cider vinegar. Simmer for 1-2 minutes to warm through without boiling hard.
  3. Season with salt to taste and serve with extra lemon and fresh parsley. Keep the heat at a gentle simmer while plating so the noodles stay tender.

Notes

For best flavor, keep the broth at a gentle simmer (not a rapid boil) once the spices are added so turmeric stays vibrant and the chicken remains tender. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until hot. Freezing is not recommended if you’re using egg noodles (they can soften too much), but it can work with rice noodles. For a gluten-free swap, use certified gluten-free egg noodles or rice noodles and check that any broth is gluten-free as well.