Anti-Inflammatory Turmeric Chicken Soup
Servings: 4
Approx. WW Points: 1–2 points per serving (very low)
Ingredients
- 1 lb boneless skinless chicken breast
- 6 cups low-sodium chicken broth
- 1 tsp turmeric powder
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 1 tbsp olive oil
- ½ tsp black pepper (helps absorb turmeric)
- ½ tsp sea salt (or to taste)
- 1 cup spinach or kale
- Juice of ½ lemon
- 2 tbsp fresh parsley or cilantro
Instructions
- Sauté aromatics
In a large pot heat olive oil over medium heat. Add onion, garlic, ginger, carrots, and celery. Cook about 4–5 minutes until fragrant. - Add spices
Stir in turmeric and black pepper. Cook for 30 seconds. - Add chicken and broth
Pour in chicken broth and add the chicken breast. - Simmer
Bring to a boil, then reduce heat and simmer 20 minutes until chicken is cooked. - Shred chicken
Remove chicken, shred with forks, and return to the pot. - Finish soup
Add spinach and lemon juice. Cook 2–3 more minutes. - Serve
Garnish with fresh parsley or cilantro.
Benefits
✔ Turmeric – powerful anti-inflammatory and antioxidant
✔ Ginger & garlic – support immune system
✔ Lean chicken – high protein and low fat
✔ Vegetables – fiber and vitamins
Nutrition (approx.)
- Calories: ~150
- Protein: 25 g
- Carbs: 6 g
- Fat: 4 g
- WW Points: 1–2
Extra Anti-Inflammatory Add-Ins
- ½ tsp cinnamon
- 1 tbsp apple cider vinegar
- ½ cup quinoa or brown rice (if you want it heartier)
If you’d like, I can also share:
🥣 Anti-Inflammatory Cabbage Fat-Burning Soup
🥣 Diabetic-Friendly Turmeric Chicken Soup
🥣 Weight Watchers 0-Point Chicken Vegetable Soup.