Anti-Inflammatory Chicken Soup

Prep Time

15-20 minutes

Prep Notes

Feeling achy or under the weather? This anti-inflammatory chicken soup is loaded with turmeric and ginger, which both support your immune system, reduce inflammation, help with digestion, prevent cancer growth, and the list goes on and on! There is really no reason to not make this soup. I hope you and your family enjoy it!

Make a double batch and freeze it for when you’re sick!

Cooking Time

25-20 minutes




2 free-range chicken breast, boneless and skinless
Salt and freshly ground pepper, to taste
1 tablespoon coconut oil
½ onion, diced
2 cloves garlic, minced
2-3 carrots, sliced into ¼” coins
2 stalks celery, thinly sliced
2” piece fresh ginger, thinly sliced
1” piece fresh turmeric, thinly sliced
2 cups shiitake mushrooms, sliced
1 cup button mushrooms, sliced
3 tablespoons coconut aminos
¼ teaspoon red chili flakes
4-6 cups chicken stock
2-3 heads baby bok choy, chopped


1.) Fill a medium pot with water, add the chicken and bring to a boil. Lower the heat and simmer for about 25-30 minutes or until fully cooked. Remove and set aside.

2.) Melt the coconut oil in a large pot over medium-high heat and sauté the onion, garlic, carrots and celery for about 2-3 minutes. Add the ginger, turmeric, mushrooms, coconut aminos, chili flakes and stock. Bring to a boil, then lower to a simmer for 20-25 minutes.

3.) In the meantime, shred the chicken. During the last 5 minutes of cooking time, add the chicken and bok choy. Serve with cauliflower rice or sides of choice.


*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!