Hello beautiful!
This hormone-balancing ginger turmeric chicken soup is one of my favorite ways to start the day — especially during cooler months or when I want something warm, healing, and deeply nourishing. It’s loaded with anti-inflammatory ingredients like fresh ginger, turmeric, and garlic, and made with protein-rich chicken and mineral-dense bone brothto help support your metabolism, digestion, and hormone health first thing in the morning.
I love making a big batch at the beginning of the week, freezing half, and keeping the rest in the fridge — so I’ve always got a nourishing option on hand when things get busy. Whether you're following an elimination diet, working on balancing your hormones naturally, or just want a grounding, healthy meal prep idea — this soup is it.
Healthy Apple Pecan Pancakes
Ginger Turmeric Chicken Bone Broth Soup (Hormone-Balancing + Protein-Packed)
Ingredients:
> 2 TBSP olive oil or garlic infused olive oil
> 1.5-2lb of chicken breast shredded
> 6 cups bone broth (my favorite bone broth)
> 2-3 large carrots chopped
> 3-4 stalks of celery chopped
> 4-6 green onions (if you have a sensitive gut just use the green part) chopped
> 3 tsp dried parsley
> 2 tsp ground turmeric
> 1/2 tsp ground pepper
> 2 tsp ground ginger
> 1-2 inches of grated fresh ginger (tip freeze it ahead of time makes it SO much easier to grate)
> 1-2 tsp salt (start with 1 and test to see if you want more)
> 1 can coconut milk
> 1 small head of kale chopped
> 1/2 small yellow onion finely diced (if you don't have sensitive gut issues like me)
> 3 cloves garlic minced (if you don't have sensitive gut issues like me)
Instructions:
1. Cut chicken breasts in half.
2. Heat a pan over medium heat and add 1 TBSP olive oil to pan, then add chicken and pan cook the chicken until internal temp is 165 degrees f.
3. Heat 1 TBSP olive oil to a large stock pot over medium heat (add onion first if using and cook until translucent) Then add the carrots, celery, (and garlic if using) and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
4. Once chicken has come to temp put in a bowl to cool then use 2 forks to shred the chicken.
5. Add the remaining ingredients to the pot including the shredded chicken and any of the chicken juices stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!
NOTE: I allow my soup to cool completely and freeze half of it so that I can have bone broth soup every morning first thing!
Hope you enjoy! 💛
