An Immunity-Boosting Turmeric Chicken Soup recipe to keep your body feeling strong and energized year round! This turmeric chicken soup includes carrots, parsnips, kale, bone broth, and more for an immunity-boosting powerhouse meal.

close up turmeric chicken soup in a brown bowl with a blue napkin to the side.

Is there anything more gratifying than a big hearty bowl of chicken soup?

This may be an unpopular confession, but I love soup no matter the time of year, but particularly during the colder months.

The basic premise of this recipe is we’re taking a classic chicken soup and adding anti-inflammatory health benefits of turmeric, ginger, parsley, and kale for a nice antioxidant punch, giving you even more nutrients and flavor.

I engineered the recipe specifically to be phenomenal for overall health and to be particularly helpful with reducing cold symptoms like sore throats and congestion. 

So make a big batch of this immune boosting chicken soup to boost immune function, lower the intensity of colds, or just enjoy a hearty, filling meal.

This amazing healthy chicken soup recipe is quick and easy to make and is paleo, keto, AIP, and whole30. I have also included a Low-FODMAP option for my friends with digestive issues.

Top down bowl of turmeric chicken soup on a wood background with a fresh kale leaf to the side, saucer of ground turmeric, and a blue napkin, ready to eat.

If you’re like me and you enjoy a big bowl of chicken soup during those chilly fall and winter evenings, you’re going to go BONKERS over this recipe.

How Is This Recipe Immunity Boosting?:

Many of the ingredients in this homemade chicken soup are packed with antioxidants, which help clear out free radicals and lower inflammation. Specifically, ginger, turmeric, and kale are known to help maintain a strong immune system.

Not only is the soup designed to not evoke an inflammatory response in the immune system, but it is also designed to heal. The amino acids in chicken meat contain the building blocks that help heal soft tissues, muscles, and the gut lining.

This is a powerfully healing recipe for both preventing and getting rid of colds. Since cold and flu season is upon us, you’ll want to keep this one in your arsenal due to its anti-inflammatory properties. 

Let’s discuss the basic ingredients for this turmeric chicken soup recipe.

Ingredients for Anti-Inflammatory Soup:

Avocado Oil: Used to sauté the vegetables and brown the chicken, we need a quality cooking oil. I prefer avocado oil over olive oil because it has a higher smoke point, so it doesn’t burn as easily at high temperatures.

Fresh Vegetables: Yellow onion, carrots, parsnip, celery, garlic, and kale are the fresh veggies I like adding to this soup.

You can get creative and add your favorite vegetables like sweet potatoes, zucchini, and bell pepper. Any kind of dark leafy greens like spinach or chard work as a replacement for kale in this easy chicken soup recipe.

Chicken Breasts: Adding a boost of protein and healing amino acids. I like using lean chicken like boneless skinless chicken breast, but chicken thighs work too.

Dried Herbs: Dried parsley, ground turmeric, ground ginger, sea salt and black pepper. Parsley, ginger, and turmeric are all known for their anti-inflammatory properties. You can use fresh ginger or fresh turmeric if you’d prefer.

Most grocery stores carry the fresh version but some parts of the year they are more difficult to find. If you have fresh herbs on hand, feel free to add them in.

Chicken Broth: Used as the broth portion of the recipe, I like using chicken bone broth. Vegetable stock works here too.

Full-Fat Canned Coconut Milk: I add full-fat canned coconut milk to make the soup a little creamy and smooth out the sting of the turmeric and ginger so you’re left with a beautifully flavored, oh-so satisfying bowl of yummy superfood.

Immunity-Boosting Turmeric Chicken Soup in a bowl with a pot of soup in the background and a blue napkin to the side.

The added pizzazz of turmeric is what makes this chicken soup recipe so glorious. In case you’re new to turmeric, I’ll give you a brief run-down about why it’s so cool.

Health Benefits of Turmeric:

  • Natural anti-inflammatory (great for those with autoimmunity, arthritis, or those looking to heal from something…anything!)
  • Packed with antioxidants, which helps eliminate free-radicals, thereby preventing disease, slowing down the aging process, and fighting cancer.
  • Boosts levels of your brain hormone, BDNF, which can help reverse and prevent brain-related illnesses like Alzheimer’s and depression.
  • May lower your risk of heart disease by improving the function of the endothelium (the lining of your blood vessels).

I will say, you can absolutely over-do it on turmeric, so be careful not to get too excited and add too much.

I find 1 teaspoon is the perfect amount for this soup, where you get a hint of the flavor but it is far from overpowering. If you enjoy the flavor of turmeric, feel free to increase the amount. If you’re using fresh turmeric, bump this up to 2 teaspoons.

One of the best parts about chicken soup is it is incredibly easy to make, and doesn’t require very much hands-on time.

Let’s make this detox immune-boosting chicken soup!

How to Make Turmeric Chicken Soup

Start by sautéing the vegetables in a large stock pot (I use my Dutch Oven). Add the chicken and allow it to brown for a few minutes.

Add the spices and stir well. You’ll want to continue sautéing everything until you can smell the turmeric.

Pour in the bone broth and coconut milk, cover, and cook at a simmer for at least 15 minutes, preferably 1 hour.

Once the soup is nice and flavorful, add the chopped kale leaves and stir them in. Continue cooking until they are nice and wilted. This will only take a few minutes.

Large pot full of turmeric chicken soup, ready to serve.

Serve it up in big bowls, and enjoy!

Store leftover soup in an airtight container in the refrigerator for up to 1 week.

Recipe Adaptations:

  • To make this recipe Low-FODMAP, omit the onion and garlic – don’t worry, the soup will still be plenty flavorful!
  • If you want to infuse this soup with even more vegetation, consider adding broccoli or cauliflower florets, or even bok choy.
  • Add ⅓ cup white rice, brown rice, or quinoa for some grain action. If you go this route, you may want to add more broth because the grains absorb some of the liquid.
  • Add 1 Yukon gold potato or a small sweet potato for some veggie starch action.
  • I like using bone broth for maximum nutrients, but you can use regular chicken stock or even vegetable broth.
Superfood chicken soup in a bowl with carrots on rustic backdrop. Blue napkin and fresh kale leaf to the side.

If you love healthy, filling soup recipes, also try out these reader favorites.

Explore More Healthy Soup Recipes:

I hope you enjoy this colorful display of belly-warming comfort food!

close up turmeric chicken soup in a brown bowl with a blue napkin to the side.

Immunity-Boosting Turmeric Chicken Soup

4.49 from 208 votes
A nutrient-dense anti-inflammatory chicken soup recipe, great for a boost to the immune system!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 to 4 Servings


  • 1 Tbsp avocado oil
  • 1/2 small yellow onion finely diced*
  • 2 large carrots peeled and chopped
  • 1 large parsnip peeled and chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced*
  • 1 lb boneless skinless chicken breasts chopped
  • 2 tsp dried parsley
  • 1 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt to taste
  • 3 cups chicken bone broth
  • 2/3 cup full-fat canned coconut milk
  • 1 small head kale chopped**


  • Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
  • Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes. 
  • Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!



*Omit onion and garlic to make Low-FODMAP and add 1 to 2 tablespoons of lemon juice or lime juice.
**If you have trouble digesting kale, replace it with 4 cups of (loosely packed) baby spinach.
If you have access to fresh turmeric and fresh ginger, feel free to use 2 teaspoons of peeled and grated fresh turmeric and fresh ginger, or to your personal taste.


Serving: 1of 4 · Calories: 278kcal · Carbohydrates: 10g · Protein: 27g · Fat: 14g · Sugar: 4g
Author: Julia
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: chicken, dinner recipe, keto, low-carb, paleo, soup, turmeric, whole30
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Immunity-Boosting Turmeric Chicken Soup - an anti-inflammatory soup recipe with kale, carrots, onion, celery, chicken, and turmeric. Flavorful and delicious and packed with nutrients for a healthy meal!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
4.49 from 208 votes (208 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. There is nothing like a big bowl of chicken soup, and I love all of the flavors you’ve packed into this cozy bowl! With cold and flu season ramping up I need all of the immunity boosting I can get. I’m on this!

    1. Hi Kelly! I would follow the same instructions (but using the saute function in the Instant Pot), then secure the lid and Pressure Cook for 20 minutes. Hope you enjoy!

  2. Made this wonderful soup for dinner last night … it was SO delicious!! Immune-boosting indeed – just perfect!! Thank you for the recipe!

  3. Look so yummy and healthy. Hope my mom and 6 years old baby girl will love this.
    Thanks for the amazing recipe.

  4. Hi Julia – I love your recipes and your food choices. I am wondering if you ever cook with Jack Fruit? We really like it but I would love to have recipes from you using jack fruit.

  5. I just made this and it is amazing! No notes or changes to it except that I should have made more.

    I offered some to my roommate and after taking his bowl back to his office he very loudly goes “Oh my god, this is amazing. I wish a had a tall thermos to take this with me this weekend.”

    1. YAAAAS! I’m so thrilled to hear it! Hugs and kisses to you and your roommate. Thanks for the sweet note, m’dear! xo

  6. This soup was scrumptios! I browned the chicken first, removed it and then did the veggies. I also added 2 small potatoes and 1/3 cup of quinoa. I used fresh grated tumeric and ginger (because I had them on hand). Thank you so much for sharing this. It will be a part of my fall/winter menu often this year and many to come!

  7. I suddenly woke up with rheumatoid arthritis one day about a couple months ago. I just started my AIP diet 4 days ago and had been starving because the only thing in my house that I could eat was sweet potatoes. I went out to buy all these ingredients today and I already have so much energy after eating one bowl. This is the best soup I’ve ever tasted in my life! Thank you so much

    1. Hi Michelle! I’m so sorry to hear about your RA! Thank you for the sweet note…I’m thrilled to hear the soup was helpful!! xo

  8. Lovely soup. I used shredded chicken and served over rice. I think I’d add a little more stock next time. It’s pretty thick when reheated but that could also just be how I made it. Thanks for sharing your recipe!

  9. Came across this by accident. Likes the sound of it as my immune system needs a boost. We had it for dinner and it tasted so yummy! Will be making this again and again!

  10. Made this for Kwanzaa. I doubled the recipe and served another soup. Not a drop of this left! We four adults got a bowl full, the six teens finished the pot and informed me I didn’t make enough.

  11. Thank you for this great recipe!!!!
    I just made this soup and its delicious.
    I did have to make a substitutes (didn’t want to go out in the cold). I did not have ground ginger, I chopped fresh ginger instead and I left out the parsnips (didn’t have nay at home) and vegetable broth instead of chicken bone broth.
    Even with all of these subs it was still scrumptious.
    Thank you so much for sharing!!!

  12. Seriously..i couldn’t give a rat a$$ about your silly story. Can you please put a button called “Jump to Recipie”? Thank you.

      1. Love this…tell em!!

        Quick question. Thoughts on adding some black pepper to pump. Yo p the turmeric?
        With just 1/20 teaspoon or more of black pepper, the bioavailability of turmeric is greatly improved, and turmeric’s benefits are further enhanced.

    1. @Tejas Patel,
      I don’t care about the blog either but that’s how they make their money so I understand. I always scroll immediately to the bottom.

  13. Do you think I could substitute the chicken with lentils? I’m not opposed to chicken…..just trying to get my husband to eat a meatless meal once in awhile 🙂

    1. Hi Stacy,

      Yes, absolutely! I think lentils would be great in this soup. I would start with 1/2 cup and increase the amount of broth if necessary, as lentils will soak some of it up. I hope you enjoy! xoxo

      1. It was fantastic!! We didn’t miss the meat at all and the flavor was awesome!! I used 1/2 c. of lentils and 4 c. of broth and it was perfect. Thank you!

  14. So happy I came across this recipe. Actually, have to give credit to BF for forwarding me the recipe. He’s not a big fan of coconut milk or anything cream based. Is there a substitute or can coconut milk or any dairy be left out? Thank you so much!

    1. Hi Suzi!

      You can definitely omit the coconut milk, no problem! It will still taste great. Hope you and your man enjoy! xoxo

    1. Hi Carrie, OOh, I love the idea of making it in bulk! I’ve never tried freezing it, so I’m not too sure how it would turn out. My gut instinct is you would need to add some more fat/sauce to it so that the vegetables and meat don’t have a strange texture when thawed and reheated. If you can do coconut milk, I’d suggest adding 1/2 cup or so to the portion you freeze to help protect the veggies. Let me know how it turns out!

    2. I would freeze this without the Kale as freezing & reheating that will ruin but C content & probably leave it looking unappetizing. Add steamed kale to reheated soup or just simmer with freshly cut kale before serving.

  15. After the pandemic started, I was looking around at immune boosting soups and found this one. All I can say is I’ve now found a new favorite! I added a few things like whole chilies and crushed peppers, for a little more heat. Also added garbanzo beans. This soup is loaded with all the good stuff and is now part of my recipe rotation. If you haven’t tried it, you’re missing out!! Thanks for sharing this wonderful soup.

    1. I’m so happy you love it, Jennifer! Your changes sound absolutely amazing. Thanks so much for the sweet note and for the feedback…I hope you’re staying well! xoxo

  16. I just made this and it’s WONDERFUL! It really lends itself well to tinkering and adding extra veggies. I threw in 3 small yellow potatoes, daikon, bok choy, and green onion, and added a tsp of chicken bouillon to account for the additional veg, as well as 1/2 tsp chili powder, and YUM! I’m so glad you posted this recipe (and that I found it!) 🙂

    1. Hi Linda,

      Absolutely! You can use Swiss chard or spinach instead of kale (or leave the leafy greens out altogether), and use more carrot instead of the parsnip. Or swap it for turnips or potato. Hope you enjoy! xoxo

  17. OMG I read your whole recipe early this AM. I took advantage of all the comments, suggestions, and answers from you. Thank you for doing that too. I didn’t think I would like bone broth as the base but I said heck I will give it a try so many people loved it. Also not a fan of kale but we eat so much spinach I felt confident the kale would be a healthy change from spinach. So my hat is off to you this is best soup I have eaten in a long time! The only one thing I added was mushrooms. I would have still loved it without them too. Thank you again, definitely in my recipe rotation.

  18. Loved this! Had to leave out the parsnip because I accidentally put turnip on the grocery list instead and my boyfriend gets the groceries. 😂 Also added 1/4 cup of orzo in the last 10 mins and put the chicken in whole (shredded when done) because I didn’t want to cut it raw. Thanks so much!

    1. Ooh, I love the idea of adding orzo! So happy you’re enjoying the soup! As a side note, turnip will work in the soup too (in case you didn’t end up adding it)! xoxoxo

  19. Yummy!!! such a great recipe, thank you for sharing! I eat fodmap low for crohns and green onions are fine if you only use the green part(: Plus if you crave garlic, like I do, then there are some garlic infused oils you can sauté your veggies in too.
    -Kelly from

  20. Outstanding! Our whole family loves this soup! We like heat, so I added a little cayenne – just a preference. The recipe is amazing as it’s written. Thanks for a new family favorite!

  21. I can’t wait for dinner tonight. This soup smells and looks so delicious! Glad I found this recipe for this cold day in Pennsylvania!

  22. This soup was soooo good and flavorful. My husband is sick and his body aches so I wanted to try a soup other then chicken noodle soup. This one is a winner!

    1. I hope your husband feels better soon! Sending my warmest wishes your way! xoxo I’m so happy to hear you and your husband enjoy the soup!

  23. This was soooo good! I doubled the broth, added quinoa and broccoli. It hit the spot and will definitely be made again…

    1. Ooh, I love the idea of adding quinoa and broccoli! Thanks so much for swinging back around and letting me know you enjoyed it! xoxo

  24. I can’t wait to make this! Do you think it could be made in a crockpot? I need a new hip and standing is quite painful! Thank you!

    1. Hi Patti! I’ve never made it myself in a crock pot, but I’ve been told by several people that they have. I would cook it on High for 4 to 6 hours or Low for 6 to 8. I hope you enjoy it! xoxox

  25. Absolutely the BEST chicken soup recipe EVER. I have made it numerous times throughout the fall and winters … especially when someone is starting to get sick. I believe it definitely helps speed up their recovery time. Great recipe Julia!

    1. I’m so thrilled you enjoy it, Lisa! I love making it whenever I’m feeling under the weather too! Thank you for the sweet note! xoxo

  26. I’m on a low sodium diet and I’m not seeing the sodium content in the nutrition list. Been following you for years and love your recipes. Just need to know about the sodium

  27. I’m looking forward to using your turmeric recipes….and noticed that for this soup you omitted to say that black pepper is needed so the turmeric is absorbed properly. I think this important for people who want the best result to be aware of.

    I love all your recipes, so this is not a negative comment.

    1. Thanks so much for the input, Lis! The black pepper is definitely important to help absorb the turmeric and get all the benefits. I appreciate you pointing this out! xo

    1. I think it is barely noticeable and I’ve had other people say the same thing. I think your taste buds would have to be remarkably sensitive to taste the coconut flavor. 🙂 Hope this helps!

    1. Hi there! Absolutely! You can freeze it for up to 3 months. When I freeze soups, I typically double bag large zip lock bags and it tends to work great 🙂

  28. Excited to try another recipe from The Roasted Root. My question is the coconut milk. Can it be omitted? What’s it’s purpose? Curious Cook😀

    1. Hi Kristine! The purpose of the coconut milk is to add a rich, creamy flavor and creamy texture. It can definitely be omitted! Hope you enjoy! xo

  29. I’ve made this soup over and over again, and love it more every time. I add a teaspoon of cayenne pepper to make it spicy. The immune boosting ingredients plus the spiciness to sweat everything out does wonders for a cold.

    1. Ooh, I love the idea of adding cayenne pepper! Why haven’t I tried that?? I’ll definitely be doing the same the next time I make this soup. Thanks for the inspiration, Paul! xo

    1. Hi Ashley! I haven’t tested the recipe myself in a crock pot yet, but if I were to do it myself, I would add everything at the same time 🙂 I imagine cooking on High for 3-4 hours or Low for 6-8 would work great. However, if you cook on Low heat, I would recommend adding the veggies when there’s about 2 hours left if you prefer firmer vegetables. Hope you enjoy!

    1. Hi Whit! The soup is cooked to boiling (212 degrees Fahrenheit) after adding the chicken so it’s perfectly safe 🙂

    1. Hi Erin! I think many people have made it in a slow cooker in the past, so I think it would work just great. If I were making it, I would add everything but the kale to the slow cooker, give it a stir, then cook it on high heat for 4 hours or low heat for 6-8. I’d add the kale at the end of cooking and keep the slow cooker covered until the kale has wilted. If you want to sauté the onion and brown the chicken ahead of time, you certainly can but I’d probably take the lazy dump-and-go approach 🙂 Hope you enjoy! xo

  30. Made this today and it’s SO good. Added a white sweet potato, was pretty generous with the fresh ginger, used fresh parsley and added greens at the end. Also increased all the quantities so I have a big pot of soup for the week. Thanks for this super easy and delicious recipe. The coconut milk is a must – makes it so rich and silky