Turmeric Chicken Soup (Printable)

Golden, aromatic chicken soup with turmeric and warming spices for wellness and comfort.

# What You 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 & Oils

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

# Directions:

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 garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2 to 3 minutes until the pieces turn opaque.
04 - Pour in 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.

# Expert Hints:

01 -
  • The vibrant golden color makes you feel better before you even take your first spoonful, like liquid sunshine in a bowl.
  • It comes together in under an hour but tastes like it simmered all day, perfect for those evenings when you need comfort without the wait.
02 -
  • Turmeric will stain anything it touches including wooden spoons, countertops, and fingernails, so I always keep a dedicated old wooden spoon just for turmeric recipes.
  • Adding the lemon juice at the very end rather than cooking it makes an enormous difference in flavor, something I learned after accidentally squeezing it in too early once.
03 -
  • Bloom your turmeric in the oil with other spices rather than adding it directly to the broth, this releases the fat-soluble compounds and creates deeper flavor while reducing any powdery taste.
  • Adding a few whole black peppercorns along with the ground pepper increases turmeric absorption in your body, a trick my nutritionist friend taught me that makes this soup even more beneficial.
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