This is the soup you make when January (or any reset month) hits and everyone’s fighting off something. Turmeric and fresh ginger bring serious anti-inflammatory power, while garlic and bone broth support your immune system without tasting like medicine. It’s cozy enough to feel like a hug, light enough to not weigh you down after the holiday eating marathon, and comes together faster than ordering takeout. Make a big pot on Sunday and you’ve got easy lunches and quick dinners covered all week. This is what reset season tastes like.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper (helps activate turmeric)
- 6 cups low-sodium chicken bone broth
- 1 pound boneless, skinless chicken thighs
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup baby spinach or kale, roughly chopped
- 1 cup cooked quinoa or brown rice (optional, for heartiness)
- Juice of 1 lemon
- Sea salt to taste
- Fresh cilantro for garnish (optional)
Method
Build the base
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for another minute until fragrant.
Simmer the soup
- Pour in the bone broth and bring to a boil. Add the chicken thighs, carrots, and celery. Reduce heat to medium-low and simmer for 20–25 minutes, until the chicken is cooked through.
Shred the chicken
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Add the greens
- Stir in the spinach or kale and the cooked quinoa or rice, if using. Simmer for 5 minutes, until the greens are wilted.
Finish with brightness
- Remove from heat and stir in the lemon juice. Taste and add salt as needed.
Serve and store
- Ladle into bowls and garnish with fresh cilantro if desired. Serve warm or refrigerate—this soup gets even better the next day.
Notes
Helpful Tips
- Fresh turmeric stains everything. Wear gloves when grating it or stick with ground turmeric to keep your hands (and cutting board) bright yellow-free.
- Black pepper isn’t just for flavor. It helps your body absorb turmeric’s anti-inflammatory benefits, so don’t skip it.
- Swap chicken thighs for rotisserie chicken to cut the cook time in half. Just shred it and add it in the last 5 minutes.
- Make it vegetarian by using vegetable broth and swapping chicken for chickpeas or white beans.
- Freeze individual portions in mason jars (leave an inch of space at the top) for easy grab-and-go lunches when someone gets sick.
- Add a splash of coconut milk at the end for a creamier, richer broth if you want something more comforting.
- This soup tastes even better the next day once all the flavors meld together, so don’t hesitate to make it ahead.
