Turmeric Chicken Bone Broth Soup

Turmeric Chicken Bone Broth Soup

Mia

This Turmeric Chicken Bone Broth Soup is a nourishing, anti-inflammatory powerhouse designed to support your wellness journey while perfectly aligning with Optavia's Lean & Green guidelines. The foundation of this healing soup is a rich, golden bone broth simmered with fresh turmeric root and aromatic spices, creating a deeply flavorful base that's packed with collagen, minerals, and gut-healing properties. The vibrant yellow hue from turmeric isn't just beautiful—it signals the presence of curcumin, a powerful compound known for its anti-inflammatory and antioxidant benefits.

Tender, lean chicken breast is poached directly in the broth, then shredded to create protein-rich bites throughout the soup. Julienned vegetables including zucchini, carrots, and bok choy add color, texture, and additional nutrients while keeping the carbohydrate count low. Fresh ginger and garlic complement the turmeric, creating a warming, slightly spicy flavor profile that's both comforting and invigorating.

At just 185 calories per generous serving, this soup delivers an impressive 28 grams of lean protein and only 8 grams of carbohydrates, making it an ideal Lean & Green meal. The combination of bone broth's amino acids, turmeric's anti-inflammatory properties, and lean protein creates a metabolic-boosting meal that supports fat burning while keeping you satisfied for hours.

Whether you're recovering from a workout, fighting off a cold, or simply seeking a nutritious, warming meal, this soup delivers on all fronts. It's perfect for meal prep, as the flavors deepen over time, and it reheats beautifully for quick, healthy lunches or dinners throughout the week.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

1 hour
None servings
185 calories
Fat 3.50g
Carbs 8.00g
Protein 28.00g

Ingredients

6 cupschicken bone broth, low-sodium
1 lbchicken breast, boneless, skinless
2 tbspfresh turmeric root, peeled and grated
1 tbspfresh ginger, peeled and grated
4 clovesgarlic cloves, minced
1 mediumzucchini, julienned
1 mediumcarrot, julienned
2 cupsbok choy, chopped
3 stalksgreen onions, sliced
1 tbspcoconut aminos
1 tspsea salt
1/2 tspblack pepper, freshly ground
1/4 cupfresh cilantro, chopped (optional)
1 mediumlime, cut into wedges (optional)

Equipment

Cutting board
measuring spoons
measuring cups
tongs
chef's knife
meat thermometer
large pot or Dutch oven
microplane or fine grater
wooden spoon or ladle
soup bowls

Anti-Inflammatory Diet

This soup is an anti-inflammatory powerhouse featuring turmeric, ginger, and bone broth, which are renowned for their powerful anti-inflammatory properties. The lean protein and nutrient-dense vegetables further support the diet's focus on reducing inflammation through whole food ingredients.

Clean Eating

The soup uses whole, minimally processed ingredients like fresh vegetables, bone broth, and lean chicken, with no refined sugars or artificial additives, making it an excellent clean eating option.

Low-Carb Diet

With only 8 grams of carbohydrates per serving, this soup perfectly aligns with low-carb diet requirements. The recipe emphasizes lean protein and non-starchy vegetables while avoiding high-carb ingredients like grains or sugars.

Mindful Eating

This recipe engages multiple senses with its vibrant color, varied textures from julienned vegetables, and aromatic spices, encouraging slow, conscious consumption and sensory appreciation of whole food ingredients.

Optavia

This recipe is specifically designed to meet Optavia's Lean & Green guidelines, featuring lean chicken protein, abundant low-carb vegetables, and a carefully controlled calorie count of 185 calories per serving.

Instructions

1

Prepare all vegetables by julienning the zucchini and carrot into thin matchstick pieces, chopping the bok choy, and slicing the green onions. Set aside.

8 min
2

Peel and grate the fresh turmeric and ginger using a microplane or fine grater. Mince the garlic cloves finely.

3 min
3
5 min

Pour the chicken bone broth into a large pot or Dutch oven and bring to a gentle boil over medium-high heat.

4

Add the grated turmeric, grated ginger, and minced garlic to the boiling broth. Stir to combine.

1 min
5
20 min

Carefully add the whole chicken breast to the broth. Reduce heat to medium-low and let simmer gently for 20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.

6

Remove the cooked chicken breast from the broth using tongs and place on a cutting board. Let it cool for 3-4 minutes.

4 min
7

Using two forks, shred the chicken breast into bite-sized pieces. Set aside.

2 min
8
3 min

Add the julienned carrots to the simmering broth and cook for 3 minutes until slightly tender.

9
3 min

Add the julienned zucchini and chopped bok choy to the pot. Cook for an additional 3 minutes until vegetables are tender-crisp.

10

Return the shredded chicken to the pot along with the coconut aminos, sea salt, and black pepper. Stir well to combine.

1 min
11
2 min

Add the sliced green onions and let the soup simmer for 2 more minutes to allow flavors to meld together.

12

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

13

Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if desired. Serve immediately.

1 min

Frequently Asked Questions