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