Golden Turmeric Chicken Soup (Printable Version)

A golden, aromatic chicken soup enriched with turmeric and warming spices. Nourishing, soothing, and perfect for wellness.

# The Ingredients You'll Need:

→ Poultry

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch fresh ginger, peeled and grated
07 - 1 cup baby spinach or kale leaves

→ Broth & Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - Juice of 1 lemon

→ Spices & Seasonings

11 - 1½ teaspoons ground turmeric
12 - ½ teaspoon ground cumin
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon sea salt
15 - ¼ teaspoon crushed red pepper flakes (optional)

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# Step-by-Step Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to release essential flavors.
04 - Add chicken pieces and sauté for 2-3 minutes until just opaque on surface.
05 - Pour in chicken broth. Bring to a boil, then reduce heat to gentle simmer. Cover and cook for 20 minutes.
06 - Add spinach or kale and simmer for 5 additional minutes until wilted and chicken is cooked through.
07 - Stir in lemon juice and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley or cilantro. Serve hot.

# Additional Tips::

01 -
  • It tastes like warmth and wellness without any of the fuss or long ingredient lists.
  • The turmeric gives it a gentle, earthy flavor that feels both nourishing and satisfying.
  • It comes together in under an hour and fills your home with the most inviting aroma.
  • Leftovers taste even better the next day once all the flavors have mingled overnight.
02 -
  • Don't skip blooming the spices in the pot, those 30 seconds unlock flavors you won't get if you add them to cold liquid.
  • Fresh ginger makes all the difference here, the jarred stuff just doesn't have the same bright, zingy warmth.
  • Add the lemon juice at the very end, heat can dull its brightness and you want that fresh pop in every bite.
  • If your broth is already salted, start with less salt and taste before adding more at the end.
03 -
  • Use a microplane to grate the ginger, it breaks down into tiny pieces that distribute evenly and don't surprise you with big bites.
  • If you're meal prepping, divide the soup before adding the greens, then stir in fresh spinach or kale each time you reheat a portion.
  • A cinnamon stick or star anise simmered in the broth adds a warm, aromatic layer, just remember to fish it out before serving.
  • Turmeric stains everything, so wear an apron and wipe up spills immediately to save your countertops and cutting boards.
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