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Healing Turmeric Chicken Soup

Think chicken noodle soup-minus the refined noodles, and plus some anti inflammatory nourishing spices! This healing soup will kick any cold or flu, it's hearty, gluten free, dairy free and packed with nutrients! This recipe makes a massive pot-perfect for leftovers for the entire week! Serve with a half of a grilled cheese and you have yourself the perfect lunch!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Yield: 8 servings


● 1 tbsp coconut oil

● Medium white onion-chopped

● 3 medium carrots-chopped

● 6 celery stalks-chopped

● 3 cloves garlic-minced

● 3 tbsp fresh ginger-minced

● 1lb organic chicken thighs boneless

● 3 tbsp curry powder

● 1 tbsp turmeric

● 1 tsp oregano

● 1-2 tbsp fresh thyme sprigs chopped

● 10 cups low sodium chicken broth

● 1 cup quinoa

● 1 halved lemon


In a large stock pot heat 1⁄2 tbsp coconut oil on high heat, add chicken thighs, season with salt/pepper and brown on each side-do not cook all the way through, this is for flavor. Remove chicken thighs with a slotted spoon after browned on both sides and set on a plate.

In same pot add the reaming 1⁄2 tbsp coconut oil, the carrots, celery, ginger, garlic, onion and sauté until translucent about 5 minutes.

Once vegetables are soft add the curry, turmeric, oregano, thyme and sauté for about 1-2 minutes. Once the vegetables are nice and coated in seasoning add the juice of an entire lemon.

Add 10 cups of broth, 1 cup of quinoa, and add the chicken thighs back to pot. Bring pot to a boil and then turn it down to simmer for 15-20 minutes or until the quinoa has cooked through-the outer rings of the grain will be visible.

Once the quinoa is cooked through, remove the chicken thighs to a cutting board and shred the chicken-add back into the pot and stir.

*optional: garnish with Siracha or avocado, or serve with a grilled cheese!


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