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The temperatures have dropped and that calls for hot soup! My daughter requested that I make chicken noodle soup. I love the soup but the noodles don’t fit with my anti-inflammatory-paleo lifestyle. So I am making a chicken noodle soup, minus the noodles and adding riced cauliflower for texture, and ginger, garlic, and turmeric for lots of yummy goodness and added vitamins!

The ginger and turmeric are incredibly healing and help to decease inflammation. Both have been used for thousands of years for both medical and culinary uses. In some studies, Ginger and turmeric have been found to help fight the growth of cancer and contain anti-inflammatory properties. Curcumin, which is the main ingredient in turmeric, helps to support the immune system and even has amazing pain relieving properties. It is often called nature’s Advil!

I can’t tell you how delicious and healing this soup is! This is one you will want to make all winter long!


1 medium onion, diced

2 carrots, peeled and diced

2 celery sticks, diced

3 tbsp. olive oil

3 cloves of garlic, crushed

salt and pepper

1 rotisserie chicken, deboned and shredded

8 cups chicken stock or bone broth

1 tbsp. freshly grated ginger

1tbsp. freshly grated turmeric

1 bag cauliflower rice, or 1 head of cauliflower grated

Fresh squeezed lemon

Chopped parsley, for garnish

Heat the oil over medium heat in a large soup pot. Add the chopped onion, carrot, celery and cook 5-7 minutes or until soft, but not brown. Add the garlic and cook for another minute. Add salt and pepper, the stock/broth, shredded chicken, ginger and turmeric. Heat until it starts to simmer. Add the riced cauliflower and cook for another 5 minutes, or until the cauliflower is tender. You can continue to simmer on low to blend the flavors. Add a squeeze of fresh lemon, and season with salt and pepper to taste! Enjoy!