Stress-Relief Turmeric-Ginger Chicken Soup
A soothing, anti-inflammatory soup with tender chicken and root vegetables to ease stress-induced digestive discomfort. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 45 minutes, pairs chicken thighs, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, skinless chicken thighs
- 2 medium, sliced 1/4 inch thick carrots
- 2 stalks, sliced celery
- 2 cloves, minced garlic
- 1 tbsp, grated fresh turmeric
- 1 tbsp, grated fresh ginger
- 2 tbsp coconut aminos
- 4 cups bone broth
- 1/2 tsp sea salt
- pinch black pepper
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Equipment for this recipe
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Instructions
- Step 1: Season chicken thighs with 1/4 tsp salt and pepper. Heat a large pot over medium-high, add a drizzle of oil, and sear chicken for 3 minutes per side until golden brown.
- Step 2: Add carrots, celery, garlic, turmeric, and ginger to the pot. Cook for 2 minutes until fragrant, then pour in bone broth and coconut aminos. Bring to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and vegetables are fork-tender. Discard bones, stir in remaining salt and pepper, and serve hot with extra ginger for garnish.
