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Warm up with a bowl of this comforting Turmeric Chicken Soup! Packed with vibrant flavors and wholesome ingredients, this soup is perfect for any day of the week. The golden hue from the turmeric not only makes it visually appealing but also adds a boost of health benefits. Whether you’re looking for a quick dinner or a soothing meal, this Turmeric Chicken Soup is sure to hit the spot.
I remember the first time I made this Turmeric Chicken Soup. It was a chilly evening, and I wanted something warm and nourishing. As the aroma of turmeric and poultry seasoning filled my kitchen, I knew I had found a new favorite. The combination of tender chicken, creamy coconut milk, and fresh vegetables creates a symphony of flavors that is both comforting and invigorating.
Get ready to cook up a pot of this delightful Turmeric Chicken Soup. It’s easier than you think, and the results are simply amazing!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the cooking process smoother and more enjoyable. Also, ensure you have a large soup pot to accommodate all the ingredients.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 1/4 cup |
| Onion, diced | 1 medium |
| Leek, white and light green parts only, halved lengthwise, and thinly sliced | 1 large |
| Carrots, thinly sliced | 3 large |
| Celery, thinly sliced | 3 stalks |
| Kosher salt | 1 teaspoon |
| Garlic, chopped | 3 cloves |
| Turmeric | 1 teaspoon |
| Poultry seasoning | 1 teaspoon |
| Chicken broth | 6 cups |
| Coconut milk | 1 13.5 ounce can |
| Boneless skinless chicken thighs or breasts | 1 1/4 pounds |
| Frozen peas (optional) | 1 10 ounce bag |
| Fresh parsley, chopped | 1/4 cup |
| Kosher salt, or to taste | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Step-by-Step Guide
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
- Add chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
- Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits. Bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes. Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
- Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – about 5 minutes, just until peas are bright green and soft.
- Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!
Pointers for Perfection & How to Store
For a richer flavor, consider using homemade chicken broth. If you prefer a thicker soup, you can add a bit of cornstarch mixed with water. To store, let the soup cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
For more delicious recipes, check out this Cauliflower Chicken Soup Quick Healthy Dinner.
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Turmeric Chicken Soup
- Total Time: 40
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Turmeric Chicken Soup is a healing, anti-inflammatory powerhouse often called ‘liquid gold.’ Packed with immune-boosting ingredients like fresh ginger, garlic, and a generous dose of turmeric, it warms you from the inside out. Simmered in nutrient-dense bone broth and finished with fresh lemon, it is the perfect remedy for cold season or whenever you need a comforting, healthy reset.
Ingredients
— The Base —
1 tablespoon olive oil or coconut oil
1 large yellow onion, diced
3 large carrots, sliced into rounds
2 stalks celery, chopped
— The Aromatics & Spices —
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 ½ teaspoons ground turmeric
½ teaspoon black pepper (crucial for turmeric absorption)
1 teaspoon sea salt (plus more to taste)
— The Soup —
1 lb (450g) boneless, skinless chicken breasts or thighs
6 cups chicken bone broth (or regular chicken stock)
— The Finish —
1 cup cauliflower rice (for low carb) or cooked white rice/quinoa
2 cups fresh baby spinach or chopped kale
1 tablespoon fresh lemon juice
Fresh cilantro or parsley for garnish
Instructions
1. Sauté Veggies: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and vegetables begin to soften.
2. Bloom Spices: Add the minced garlic, grated ginger, turmeric, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. *Tip: Blooming spices in oil releases their full flavor.*
3. Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the whole raw chicken breasts (or thighs) directly into the broth. Season with salt.
4. Cook Chicken: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
5. Shred Chicken: Remove the cooked chicken from the pot and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
6. Add Greens & Grains: Stir in the cauliflower rice (or cooked grains) and the spinach. Simmer for 2–3 minutes until the greens are wilted.
7. Finish: Remove from heat. Stir in the fresh lemon juice (this brightens the flavor and balances the earthiness of the turmeric). Taste and adjust salt if needed. Serve hot.
Notes
The Black Pepper: Do not skip the black pepper! It contains piperine, which boosts the absorption of curcumin (the active compound in turmeric) by up to 2000%.
Staining Warning: Turmeric has a vibrant yellow pigment that can stain plastic containers and wooden spoons. Use glass storage containers and metal utensils if possible.
Creamy Version: For a richer, creamy soup, stir in ½ cup of full-fat coconut milk at the end.
Storage: Store in an airtight container in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months (without the rice/noodles).
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Medicinal / American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4
- Sodium: 850
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
- Cholesterol: 55
Your Burning Questions Answered!
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Just make sure to cut them into smaller pieces so they cook evenly.
- Can I make this soup ahead of time?
- Absolutely! This Turmeric Chicken Soup tastes even better the next day as the flavors have more time to meld together.
Is this soup freezer-friendly?
Yes, you can freeze this soup for up to 3 months. Just make sure to store it in an airtight container.
Dig In & Enjoy!
There you have it – a delicious and comforting bowl of Turmeric Chicken Soup. This recipe is perfect for any occasion, whether you’re looking for a quick dinner or a soothing meal. The vibrant flavors and wholesome ingredients make it a favorite among family and friends. So, go ahead and dig in!
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