Anti Inflammatory Turmeric-Ginger Chicken Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Anti Inflammatory Turmeric-Ginger Chicken Soup

Few things hit quite like a bowl of deeply golden soup that smells like a spice market and tastes like it's actually doing something good for your body. This recipe leans hard on a lineup of ingredients with serious anti-inflammatory credentials — turmeric, fresh ginger, garlic, black pepper, and extra virgin olive oil all show up together, which is exactly the kind of combination worth building a meal around. Bone-in, skin-on chicken thighs simmer low and slow in the broth, making the meat incredibly tender before it gets shredded back into the pot, and that long simmer also gives the spices time to really bloom and mellow. Carrots, celery, and a generous handful of baby spinach round things out so every bowl is packed with color and texture. A squeeze of fresh lemon juice at the end brightens the whole thing and keeps it from feeling heavy. It serves four, making it an easy weeknight dinner or a batch you can portion out for lunches when you need something warming and nourishing without any effort. Whether you're eating with inflammation in mind or just chasing a really satisfying soup, this one delivers.

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Ingredients

4 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 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp black pepper, freshly ground
¼ tsp cayenne pepper (optional)
3 medium carrots, peeled and sliced into ¼-inch rounds
3 celery stalks, sliced
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
6 cups low-sodium chicken broth
1 tsp salt, plus more to taste
3 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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