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

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

 

How to make this Turmeric chicken soup

  • Saute the vegetables: Using a large stockpot or dutch oven, heat the coconut oil on medium heat. Add the onion and sauté for 4-5 minutes or until translucent Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
  • Add the broth: 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.
  • Simmer and serve: 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 additional parsley.

Can you make this soup ahead of time?

Yes! It tastes great the next day as well! You can store it in the fridge for 3-4 days and reheat on the stovetop.

Can you make this soup low carb?

Yes! Simply reduce the amount of carrots for a lower carb soup.

The Ingredients You’ll Need & Substitutions

  • Chicken bone broth and coconut cream.
  • Chicken. Pre-cooked and shredded chicken is what I used for this soup.
  • Golden Beets. 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!

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

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Turmeric Chicken Soup (Paleo, AIP, Whole 30)


  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

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


Ingredients

Scale
  • 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)

Instructions

  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.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Global

Nutrition

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