Anti Inflammatory Turmeric Chicken and Vegetable Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Anti Inflammatory Turmeric Chicken and Vegetable Soup

This golden, fragrant soup is the kind of pot you want simmering on the stove when you need something deeply nourishing and genuinely delicious. Bone-in chicken thighs are seared until the skin is deep golden before being simmered low and slow, building a rich, savory broth that tastes like it took all day. The real power move is the spice combination — turmeric, cumin, smoked paprika, fresh ginger, and garlic all bloom together in the pot, creating layers of warmth without any heat that overwhelms. Each of those ingredients brings its own well-documented reputation for supporting a calmer, less inflamed body, and together they make every spoonful feel intentional. Carrots, celery, zucchini, and a handful of baby spinach stirred in at the end keep the vegetable lineup colorful and varied, while a squeeze of fresh lemon juice at the finish brightens the whole bowl. It makes six generous servings, so it's a smart Sunday cook that sets you up with easy, feel-good lunches and dinners all week long.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp kosher salt, divided
½ tsp black pepper, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
6 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and sliced ¼-inch thick
2 cups baby spinach, loosely packed
2 tbsp fresh lemon juice (from about 1 lemon)
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate; it will not be cooked through at this point.

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