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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmered in rich chicken bone broth with carrots, celery, garlic, ginger, and black pepper for better turmeric absorption. Shredded chicken and tender egg or rice noodles finish the pot with a bright lemon-honey-apple cider vinegar stir.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots sliced
Celery
  • 3 celery stalks, sliced
Onion
  • 1 onion diced
Garlic
  • 6 garlic cloves, minced
Fresh ginger
  • 2 tbsp fresh ginger grated
Chicken bone broth
  • 8 cup chicken bone broth
Turmeric
  • 2 tsp turmeric
Black pepper
  • 1 tsp black pepper activates curcumin
Dried thyme
  • 1 tsp dried thyme
Cinnamon
  • 0.25 tsp cinnamon
Cayenne
  • 0.25 tsp cayenne
Lemon juice
  • 2 tbsp lemon juice
Honey
  • 1 tbsp honey
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Egg noodles or rice noodles
  • 8 oz egg noodles or rice noodles
Salt
  • 0.5 tsp salt to taste
Fresh parsley
  • 0.5 cup fresh parsley for serving
Lemon wedges
  • 2 lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. Add chicken breast, chicken bone broth, carrots, celery, onion, garlic, ginger, turmeric, black pepper, dried thyme, cinnamon, and cayenne to a Dutch oven. Bring to a simmer over medium-high heat, then reduce to a gentle simmer and cook for 20-25 minutes, until the chicken is cooked through.
Shred and finish with noodles
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup. Keep the soup at a gentle simmer, add egg noodles or rice noodles, and cook for 6-8 minutes until tender.
Brighten and serve
  1. Stir in lemon juice, honey, and apple cider vinegar to brighten the golden broth. Season with salt to taste, then serve with extra lemon wedges and fresh parsley.

Notes

Pro tip: keep the soup at a gentle simmer after adding noodles so the broth stays clear and the pasta doesn’t overcook. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until steaming. Freezing is not recommended because noodles can soften significantly. If you want a lighter option, use rice noodles and slightly reduce the honey to keep sweetness lower while keeping the lemon-vinegar tang.