Save to Pinterest A vibrant, nourishing soup featuring chicken, turmeric, and aromatic vegetables, perfect for boosting immunity and warming the soul.
I first made this Golden Turmeric Chicken Soup when everyone in my family needed a comforting meal. The rich color and aroma fill the kitchen, and each spoonful brings warmth and freshness.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g), diced
- Vegetables: 1 large onion, finely chopped, 2 carrots, peeled and sliced, 2 celery stalks, sliced, 3 cloves garlic, minced, 1 thumb-sized piece fresh ginger, peeled and grated, 1 cup baby spinach (optional)
- Broth & Liquids: 1.5 liters (6 cups) low-sodium chicken broth, 1 tablespoon olive oil, Juice of 1 lemon
- Spices & Seasoning: 1½ teaspoons ground turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon black pepper, 1 teaspoon sea salt (or to taste), ¼ teaspoon chili flakes (optional)
- Garnish: Fresh cilantro or parsley, chopped, Lemon wedges
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add aromatics:
- Add garlic and ginger. Cook another 1–2 minutes until fragrant.
- Toast spices:
- Stir in turmeric, cumin, coriander, black pepper, and chili flakes. Cook for 30 seconds, stirring, to toast the spices.
- Cook chicken:
- Add diced chicken and stir to coat with spices. Cook for 2–3 minutes until chicken is just opaque.
- Simmer soup:
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes.
- Finish with greens and lemon:
- Add spinach and lemon juice. Simmer for 2–3 more minutes until spinach wilts.
- Season and serve:
- Taste and adjust salt as needed. Ladle into bowls and garnish with fresh herbs and lemon wedges.
Save to Pinterest This soup is always requested by my kids during cold weather, and even my partner asks for seconds because of its flavor and wholesome vibe.
Serving Suggestions
Enjoy with warm crusty bread or a scoop of rice on the side for a heartier meal.
How to Store
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to one month.
Variations
Try swapping chicken for chickpeas and using vegetable broth for a simple vegetarian spin. Add a splash of coconut milk for extra creaminess.
Save to Pinterest With every spoonful, this Golden Turmeric Chicken Soup brings warmth and nourishment to your table. Dress it up with fresh herbs and lemon for a vibrant finish.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal as they cook quickly and remain tender in the broth.
- → Can I make this vegetarian?
Yes, substitute chicken with chickpeas and use vegetable broth for a flavorful plant-based option.
- → How does turmeric affect the flavor?
Turmeric brings a warm, earthy note and vibrant color, pairing well with ginger and savory spices.
- → What garnishes are recommended?
Fresh cilantro or parsley and a squeeze of lemon add freshness and a bright finish to each serving.
- → Can the soup be stored for later?
Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat before serving.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free broth is used, the dish remains naturally gluten- and dairy-free.