Turmeric Chicken & Vegetable Soup
This anti-inflammatory and deeply healing soup provides protein, fibre, and key phytonutrients to support gut health, immune function, and recovery. Turn to it whenever you feel run down, depleted, or in need of something warming and restorative — it’s like a hug in a bowl. Store in the fridge for up to four days, or freeze for up to two months.
Serves
3
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 inch fresh turmeric, grated (or 1 tsp ground)
- 1 inch fresh ginger, grated
- 1 carrot, sliced
- 1 courgette (zucchini), chopped
- 150g cooked shredded organic chicken
- 720ml (3 cups) homemade chicken bone broth (or filtered water)
- Juice of ½ lemon
- Sea salt & freshly ground black pepper, to taste
- Handful of chopped fresh parsley
Method
- Heat olive oil in a medium pot over medium heat.
- Add onion, garlic, turmeric, and ginger. Sauté for 2–3 minutes until fragrant.
- Stir in carrot and courgette. Cook for another 2 minutes.
- Pour in the broth and bring to a gentle simmer. Cook for 10–15 minutes until vegetables are tender.
- Add the cooked shredded chicken and heat through for 2–3 minutes.
- Finish with lemon juice, salt, pepper, and fresh parsley just before serving.
Turmeric + black pepper enhance curcumin absorption, maximising its anti-inflammatory benefits. Lemon juice provides vitamin C to support immune function and improve iron absorption from the chicken and parsley.
