This Turmeric Chicken and Cauliflower Rice Soup is not only glowy and vibrant, but it’s full of so much anti-inflammatory goodness! The star of the show in the recipe aka ground turmeric is a spice that is made from the root of a turmeric plant. It is responsible for the color of curry and mustard and has been celebrated for its use in food and medicine for centuries.

Curcumin is an ingredient in turmeric that offers antioxidant and anti-inflammatory properties. It’s used for many health problems such as arthritis, heartburn, IBS, and lowering blood sugar. There are many who suffer from chronic acid reflux who are able to tolerate and benefit from turmeric, but there are a small number of people who it is problematic for. If you have GERD, keep that in mind while making this recipe and just the fact that some foods are trial and error.

To make Turmeric Chicken and Cauliflower Rice Soup, here’s what you’ll need:

  • chicken breast
  • cauliflower
  • chicken/veggie broth
  • ground turmeric
  • onion and garlic powder
  • salt and pepper
  • optional, but delicious; chopped thyme leaves and parsley

Don’t forget to tag @thegerdchef and hashtag #thegerdchef if you end up giving this recipe a try, I’d love to see it!

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: | Servings: N/A

Ingredients

  • 1 chicken breast
  • 4 cups of cauliflower rice
  • 2 celery stalks, sliced,
  • 2 medium carrots, sliced
  • 3 cups of chicken/vegetable broth
  • 2 cups of water
  • 2 tbsp of avocado oil or olive oil
  • 1/2 tsp of ground turmeric
  • 1/4 tsp each of onion and garlic powder
  • 1-2 tbsp of salt
  • pepper, to taste
  • fresh herbs; chopped thyme leaves and parsley

A bowl and spoonful of Turmeric Chicken and Cauliflower Rice Soup

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Disclosures: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This recipe was created following the guidelines of the Fast Tract Diet; a protocol I’ve used to personally help reduce my chronic acid reflux (GERD) symptoms. Keep in mind that a food one person may be able to tolerate, another may have trouble tolerating. Adjust recipes according to what fits your individual health and dietary needs.

📋 Recipe

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Ingredients

  • 1 chicken breast
  • 4 cups of cauliflower rice
  • 2 celery stalks, sliced
  • 2 medium carrots, sliced
  • 3 cups of chicken/vegetable broth
  • 2 cups of water
  • 2 tbsp of avocado oil or olive oil
  • 1/2 tsp of ground turmeric
  • 1/4 tsp each of onion and garlic powder
  • 1-2 tbsp of salt
  • pepper, to taste
  • fresh herbs; chopped thyme leaves and parsley

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add chicken breast and cook until no longer pink in the center, about 6-8 minutes per side. Remove and set aside to cool.
  3. In the same pot, add celery and carrots. Cook for 5 minutes until slightly softened.
  4. Add broth, water, turmeric, onion powder, and garlic powder. Bring to a boil.
  5. Once boiling, reduce heat and simmer for 15 minutes.
  6. While soup simmers, shred the cooked chicken breast.
  7. Add cauliflower rice and shredded chicken to the pot. Simmer for another 10 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh thyme and parsley before serving.