Chicken Soup with Ginger and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing chicken soup infused with ginger and turmeric, designed to support muscle relaxation and ease tension in the back. This Healthy-inspired soup recipe (anti-inflammatory), ready in about 90 minutes, pairs bone-in chicken thighs, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Healthy cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, add 8 cups water and 4 bone-in chicken thighs. Bring to a boil over high heat, then reduce to medium-low and skim off any foam for 10 minutes.
  2. Step 2: Add 2-inch sliced fresh ginger, 1 tsp turmeric powder, 2 chopped carrots, 2 chopped celery stalks, 3 smashed garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to the pot. Simmer uncovered for 1 hour until chicken is tender and broth is aromatic.
  3. Step 3: Remove chicken, shred the meat off the bone, and return shredded chicken to the pot. Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley.
  4. Step 4: Taste and adjust seasoning with more salt or lemon juice if needed. Serve hot for a comforting, muscle-relaxing broth.

Frequently asked questions

How long does Chicken Soup with Ginger and Turmeric take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Soup with Ginger and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Chicken Soup with Ginger and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Soup with Ginger and Turmeric for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Soup with Ginger and Turmeric?

Healthy soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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