Happy New Year!! 2018 is here, and most of us are likely starting to feel the sugar crash of the holidays coming on. Regardless of whether or not you’re doing a full on sugar detox or Whole30 for the new year, getting in more nutrient dense and healing foods is always a plus. Even more of a plus is foods that are also detoxifying! Thus, my first recipe of 2018… Anti-inflammatory Turmeric Chicken Soup! It’s anti-inflammatory, detoxifying, and paleo, AIP, and whole 30 compliant.
But first, let me explain what I mean when I say “detox” here… because you may be thinking… ‘Isn’t that just a spammy buzz word?” Yes, and no. Yes if you’re just calling anything detoxifying because it’s low in calories, but certain vegetables do help support our detox pathways. What makes this soup a “detox” soup is not only the number of veggies but a secret ingredient… golden beets! Beets actually support the natural detox pathways in your liver by stimulating bile flow.
Not to mention it’s an anti-inflammatory powerhouse soup! Spices like turmeric and ginger both help to ease inflammation in the body. Turmeric is known to be a powerful anti-inflammatory when taken as a supplement, and when ingested in our food, and it really adds an amazing flavor as well. The spices aren’t the only anti-inflammatory ingredients here… the bone broth also helps to soothe the gut lining.
With nourishing bone broth, nutrient dense veggies, detoxifying beets, anti-inflammatory turmeric, and more, this soup is the perfect way to start the new year off with a bang.
The Benefits of this Anti-inflammatory Turmeric Chicken Soup
- The bone broth is filled with gut healing nutrients that soothe the gut
- Golden beets help support your natural detox pathways
- It’s packed with anti-inflammatory spices like turmeric and ginger
- Ginger also helps aid digestion
- It’s full of vegetables! Can’t argue with that 😉
The Ingredients You’ll Need & Substitutions
Chicken bone broth and coconut cream
Chicken bone broth works best for this soup to add in more gut healing nutrients. Bone broth can also help to ease inflammation in the gut and soothe the gut lining.
Coconut cream makes this soup creamy, but you can easily leave this out and sub more broth if you don’t tolerate coconut.
Pre-cooked and shredded chicken is what I used for this soup.
Ah ha… the secret ingredient for actually supporting your detox pathways. Beets assist the liver in the natural detox process by actually stimulating the bile flow and increasing the enzymatic activity. Many fat digesting enzyme supplements are made with beets! So, eating them actually does support our detox pathways.
The golden beets in this soup are far less earthy than purple beets, and they won’t stain the soup red. I find golden beets easily at health food stores like Whole Foods, Sprouts, and Natural Grocers.
Carrots, cauliflower, celery, onions, and kale
These are the main veggie ingredients in this soup. You can mix it up a bit, but these yield the best flavor and are the best combination for this soup.
Turmeric, ginger, and parsley
Turmeric is the main spice here and really takes center stage with its rich color! Turmeric is known to be anti-inflammatory as well as ginger. Parsley adds a layer of freshness and flavor.
- 2 tbsp coconut oil
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 medium golden beets, peeled and chopped
- 4 carrots, peeled and chopped into half moons
- 2 cups cauliflower, chopped
- 5 cups chicken bone broth
- 1 cup coconut cream (optional.. sub more bone broth)
- 10–12 oz chicken, cooked and shredded
- 1.5 cups kale, destemmed and roughly chopped
- 2–3 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp black pepper (omit for AIP)
- Sea salt to taste
- 1/4 cup fresh parsley (plus extra for garnish)
- Using a large pot, melt 2 tbsp of coconut oil on medium heat
- Add the onion and sauté for 4-5 minutes or until translucent
- Add in the carrots, celery, cauliflower, and beets and sauté for 4-5 minutes or until lightly softened
- Pour in the broth and coconut cream and stir until creamy.
- Season with turmeric, ginger, salt, and pepper and stir until the soup is a rich golden color.
- Add the chicken and parsley and stir.
- Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking.
- Stir in the kale and simmer for another 5 minutes.
- Remove from the heat and allow to slightly cool before serving.
- Serve topped with parsley.
This soup is so nutrient dense and delicious! It’s the perfect thing to batch cook at the start of the week to have nourishing meals all week long. It’s rich flavors really spice it up and add so much more interest than just plain old chicken soup.
This soup is best fresh or stored in the fridge for 2-3 days, but you can also experiment with freezing it.
Have a happy and healthy new year, and enjoy this tasty soup!!