Immune-Boosting Turmeric Ginger Chicken (or Chickpea) Soup

Immune-Boosting Turmeric Ginger Chicken (or Chickpea) Soup

This time of year, we could all use a but more assistance in the immune department. And there’s good reason why chicken soup is such a staple when it comes to helping you feel better fast.

It’s both hydrating and the warm broth helps break-up mucus + clear nasal congestion. Collagen protein from the broth also helps line your gut and sooth a queasy stomach.

But it’s turmeric and ginger that are the REAL stars thanks to their antioxidant and anti-inflammatory properties.


Immune-Boosting Turmeric Ginger Chicken (or Chickpea) Soup




2 Tbs. olive oil
1 medium yellow onion
2 medium carrots
2 ribs celery
2 garlic cloves
1-2-inch pieces fresh ginger
1-inch piece fresh turmeric or 1/2-1 tsp. ground, to taste
1 bay leaf
4 cups low-sodium chicken bone broth
2 boneless, skinless, organic or pasture-raised chicken breasts
Salt + pepper, to taste


  • Bring a a large stockpot to medium heat. Add olive oil and onions — cook until just translucent (3-4 minutes). Add in carrot, celery, garlic, ginger, turmeric, bay leaf, and a good pinch of salt — cook until vegetables are fragrant and starting to soften (another 3-4 minutes).
  • Add broth and bring to a boil. Reduce to simmer and add chicken breasts to poach for 15-20 minutes. Once their internal temperature has reached 165 degrees, remove from pot to cool slightly and shred into small pieces using two forks.
  • Return chicken to soup pot and add additional filtered water to reach desired consistency. Taste for salt and adjust as needed.
  • 10-minutes before serving (or upon reheating) — add desired vegetables such as kale, spinach, or cauliflower rice.
  • When ready to serve, top bowls with fresh herbs, additional olive oil, and a squeeze of fresh lemon.
  • VEGAN VERSION: Swap bone broth for veggie broth. Add in 1 can chickpeas instead of chicken breasts and simmer for 10-minutes before adding additional vegetables like kale or spinach.