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Anti-Inflammatory Turmeric Chicken Soup (Paleo, AIP, Whole 30)

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This anti-inflammatory turmeric chicken soup is a nourishing and healthy meal. It’s paleo, AIP, and whole30 friendly.



  • 2 tbsp 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 chopped into half moons
  • 2 cups cauliflower, chopped
  • 5 cups chicken broth
  • 1 cup coconut cream (optional, sub more bone broth)
  • 16 oz chicken, cooked and shredded
  • 1.5 cups kale, destemmed and roughly chopped
  • 23 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp salt
  • 2 tbsp fresh parsley (plus extra for garnish)


  1. Using a large stock pot or dutch oven, heat the coconut oil on medium heat.
  2. Add the onion and sauté for 4-5 minutes or until translucent
  3. Add in the garlic, celery, cauliflower, carrots and beets and sauté for 5-6 minutes or until lightly softened
  4. 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 well to combine.
  5. Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking.
  6. Stir in the kale and simmer for another 5 minutes.
  7. Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.

  • Category: Soup
  • Method: Stove Top
  • Cuisine: Global


  • Serving Size: 1
  • Calories: 423
  • Fat: 11g
  • Carbohydrates: 20.4g
  • Fiber: 5.8g
  • Protein: 31.7g