Ginger-Turmeric Chicken Soup for Nasal Congestion Relief

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A soothing chicken soup infused with ginger and turmeric to help ease nasal congestion and support recovery from upper respiratory infections. This Mediterranean-inspired soup recipe (anti-inflammatory), ready in about 45 minutes, pairs chicken breast, fresh ginger, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Ingredients

• 12 oz, boneless and skinless, cut into 1-inch cubes chicken breast
• 2 tbsp, finely grated fresh ginger
• 1 tsp ground turmeric
• 1 large, peeled and diced carrot
• 2, diced celery stalks
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 6 cups low sodium chicken broth
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 2 tbsp finely grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 1 tsp ground turmeric, 1 large peeled and diced carrot, and 2 diced celery stalks. Cook for 2 minutes to release the spices’ aroma.
3. Step 3: Add 12 oz cubed boneless skinless chicken breast and cook for 5 minutes, stirring occasionally until the chicken is lightly browned.
4. Step 4: Pour in 6 cups low sodium chicken broth, increase heat to high, and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes until vegetables are tender and chicken is cooked through.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley before serving warm.