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Turmeric Chicken Soup (Paleo, AIP, Whole 30)

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


This 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 broth)
  • Juice of half a lemon
  • 23 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/4 tsp black pepper (omit for AIP)
  • 3/41 tsp salt
  • 16 oz chicken, cooked and shredded
  • 2 tbsp fresh parsley, chopped (plus additional for garnish)
  • 1 1/2 cups kale, destemmed and roughly chopped


  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 Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
  3. 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.
  4. Stir in the kale and simmer for another 5 minutes or until wilted.
  5. 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


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