Turmeric Chicken Soup (Print Version)

Golden nourishing soup with turmeric, chicken, and vegetables for immune-boosting comfort.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 small zucchini, diced
08 - 2 cups packed baby spinach

→ Spices & Seasonings

09 - 1½ teaspoons ground turmeric
10 - ½ teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon chili flakes, optional
13 - 1 teaspoon sea salt, plus more to taste

→ Liquids

14 - 5 cups low-sodium chicken broth
15 - 1 tablespoon olive oil
16 - Juice of ½ lemon

→ Herbs

17 - 2 tablespoons fresh cilantro or parsley, chopped for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 2 to 3 minutes until the pieces turn opaque.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
05 - Add zucchini and simmer for another 5 minutes.
06 - Stir in spinach and cook for 2 more minutes until wilted. Squeeze in lemon juice and season with salt and chili flakes if using.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Additional Tips::

01 -
  • The turmeric gives your immune system a gentle hug while the chicken provides satisfying protein that keeps you feeling nourished for hours.
  • You can toss in whatever vegetables are hiding in your crisper drawer, making this perfect for those days when you cant face another trip to the grocery store.
02 -
  • The soup tastes even better the next day after the spices have had time to fully infuse the broth, so dont hesitate to make it ahead.
  • I learned through painful experience that turmeric stains everything it touches, so wear an apron and avoid wooden spoons or plastic containers if possible.
03 -
  • For an even richer golden color and flavor boost, toast the turmeric in the dry pot for 20 seconds before adding any oil or vegetables.
  • The secret to keeping the chicken tender is to dice it while its still slightly frozen, which makes clean cuts easier and helps prevent overcooking.
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