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Turmeric Chicken Soup (Paleo, AIP, Whole 30)

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This turmeric chicken soup is a nourishing and healthy meal. It's paleo, AIP, and whole30 friendly.
Course Soup
Cuisine Global
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 423
Author Michelle

Ingredients

  • 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 broth
  • Juice of half a lemon
  • 2-3 tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp black pepper omit for AIP
  • 3/4-1 tsp salt
  • 16 oz chicken cooked and shredded
  • 2 tbsp fresh parsley chopped (plus additional for garnish)
  • 1 ½ cups kale destemmed and roughly chopped

Instructions

  • Using a large stock pot 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
  • Pour in the broth, coconut cream, and lemon juice. Stir until creamy. Season with turmeric (to taste), ginger, salt, and pepper, and stir until the soup is a rich golden color. Add the chicken and parsley and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until vegetables are softened to liking.
  • Stir in the kale and simmer for another 5 minutes or until wilted.
  • Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 20.4g | Protein: 31.7g | Fat: 11g | Fiber: 5.8g