Turmeric-Ginger Chicken Soup with Carrots

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A soothing, anti-inflammatory broth simmered with bone-in chicken, fresh ginger, and turmeric for a comforting meal that supports joint health and reduces inflammation. This Mediterranean soup recipe (anti-inflammatory), ready in about 60 minutes, pairs chicken thighs, chicken broth, and carrot for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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

• 1.5 lbs (bone-in chicken thighs, skin-on)
• 4 cups (low-sodium) chicken broth
• 1 large (diced carrot, 1/2 inch)
• 1 stalk (diced celery, 1/2 inch)
• 1 tbsp (minced) fresh ginger
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp coconut aminos
• 1/4 cup (chopped) fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.5 lbs bone-in, skin-on chicken thighs in a large pot, then add 4 cups chicken broth, 1 diced carrot, 1 diced celery stalk, 1 tbsp minced ginger, 1 tsp turmeric, 1/2 tsp garlic powder, and 1/4 tsp black pepper; bring to a gentle simmer over medium heat.
2. Step 2: Skim off any foam that rises to the surface, then cover and simmer for 45 minutes until chicken is tender.
3. Step 3: Remove chicken, cool slightly, shred meat (discard skin and bones), and return to pot; stir in 1 tbsp coconut aminos and 1/4 cup fresh cilantro.
4. Step 4: Heat through for 5 minutes until flavors meld, then serve hot.