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Anti-Inflammatory Turmeric Chicken Soup

Anti-Inflammatory turmeric chicken soup simmered with bone broth for a golden-yellow, fragrant broth and tender shredded chicken. Finished with lemon, honey, and apple cider vinegar for bright flavor and a comforting bowl with noodles.
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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: 430
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 (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
Fresh parsley
  • 1 fresh parsley and lemon wedges for serving
Salt
  • 0.25 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, fresh ginger, turmeric, black pepper, dried thyme, cinnamon, and cayenne. Bring to a gentle simmer over medium-high heat, then reduce to maintain a simmer at 200°F–205°F for 20-25 minutes until the chicken is cooked through and the broth turns vividly golden.
  2. Carefully remove the chicken from the pot and shred it. Return the shredded chicken to the Dutch oven so it warms in the golden broth.
Cook noodles and finish
  1. Add egg noodles or rice noodles to the pot and stir to separate. Simmer at 200°F–205°F for 6-8 minutes until tender.
  2. Stir in lemon juice, honey, and apple cider vinegar. Mix until fully blended, then let the soup bubble gently for 1 minute so the flavors meld.
  3. Season with salt to taste. Serve hot with extra lemon wedges and fresh parsley.

Notes

For best flavor, keep the soup at a gentle simmer (not a hard boil) so the broth stays clear and the chicken stays tender. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 2 months (freeze without noodles if possible for best texture, then add noodles when reheating). To make it dairy-free and gluten-free, use rice noodles and confirm your broth is gluten-free.