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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmered in chicken bone broth until the vegetables are tender and the chicken is shred-ready. Finished with lemon juice, honey, and apple cider vinegar for a bright golden-yellow bowl.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots, sliced
Celery
  • 3 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 6 garlic, 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
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
Noodles
  • 8 oz egg noodles or rice noodles
Fresh parsley
  • 0.5 cup fresh parsley
Lemon wedges
  • 6 lemon wedges
Salt
  • 0.5 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. In a Dutch oven, add chicken breast, chicken bone broth, carrots, celery, onion, garlic, ginger, turmeric, black pepper, dried thyme, cinnamon, and cayenne. Simmer over medium-low heat at 200°F to 205°F for 20-25 minutes, until the chicken is cooked through and the broth turns a vivid golden-yellow.
  2. Lift the chicken from the pot and place it on a plate to cool slightly. Shred the chicken, then return the shredded chicken to the pot so it mixes back into the golden broth.
Cook noodles and finish
  1. Bring the soup to a gentle simmer and add egg noodles or rice noodles. Cook at 200°F to 205°F for 6-8 minutes until tender, with the noodles suspended through the broth.
  2. Stir in lemon juice, honey, and apple cider vinegar. Keep at a gentle simmer for 1-2 minutes so the flavors blend without dulling the brightness of the lemon.
  3. Season with salt to taste. Serve hot with extra lemon and fresh parsley on top.

Notes

For best results, simmer at a steady low temperature (not a hard boil) so the chicken stays tender and the soup remains golden. Store leftovers in the fridge for up to 4 days; reheat gently. Freezing is not ideal if you use noodles, because they can soften further—freeze broth and chicken only if desired. For a gluten-free swap, use rice noodles or certified gluten-free egg noodles.