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A comforting bowl of Gut Healing Chicken Soup, rich with ginger and turmeric, garnished with fresh dill.

Gut Healing Chicken Soup: Ginger Turmeric & Probiotic Boost

A comforting Gut Healing Chicken Soup infused with ginger and turmeric. This immune-boosting, gut-friendly recipe features a unique probiotic twist from fermented garlic honey and chives, offering profound wellness in an easy, one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 yellow onion, diced
  • 2 sprigs fresh rosemary, finely chopped (or 1 tsp dried)
  • 3 sprigs fresh thyme, finely chopped (or 1 tsp dried)
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp freshly grated ginger (or 1/2 tsp dried powdered ginger)
  • 1 tsp lemon zest
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • 6 cups chicken broth
  • ½ cup dry mini pasta shells (or another small pasta shape such as macaroni)
  • ¼ cup fresh chopped parsley (or 2 tsp dried)

Equipment

  • Large Dutch oven or pot

Method
 

Prepare Your Pot and Sear Chicken
  1. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Season your boneless skinless chicken breasts generously with salt and pepper.
  2. Carefully place the chicken into the hot oil and sear for 2-3 minutes per side until lightly browned. Remove the chicken and set it aside, leaving any browned bits in the pot.
Sauté Aromatics
  1. Without wiping the pot clean, add your chopped celery, carrots, and diced yellow onion. Sauté for 3-4 minutes over medium heat until they begin to soften and become fragrant. Scrape up any browned chicken bits from the bottom of the pot.
Build Flavor with Spices & Herbs
  1. Return the seared chicken breasts back to the pot. Add your finely chopped fresh rosemary and thyme (or dried), minced garlic, freshly grated ginger, lemon juice, lemon zest, turmeric, and additional salt & pepper. Cook for another minute, stirring continuously.
Simmer to Perfection
  1. Pour in the 6 cups of chicken broth. Bring the soup to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes, allowing the flavors to meld beautifully.
Add Pasta
  1. In the last 10 minutes of the simmering time, stir in the mini pasta shells (or your chosen small pasta shape). Continue to simmer, stirring occasionally, until the pasta is cooked through to al dente.
Shred and Finish
  1. Carefully remove the cooked chicken from the broth. Using two forks, shred it into bite-sized pieces.
  2. Return the shredded chicken to the pot. Finally, stir in the fresh chopped parsley. Serve immediately and enjoy.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 7gVitamin A: 1000IUVitamin C: 25mgCalcium: 40mgIron: 1.5mg

Notes

Maximize gut-healing benefits: finish each bowl with fermented garlic honey and fresh chives for pre/probiotic support. Use high-quality bone broth and fresh ingredients. Avoid overcooking pasta and chicken. Freezes well for up to 3 months; consider cooking pasta separately for frozen portions.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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