Golden Turmeric Chicken Soup (Printer-Friendly)

Golden, fragrant soup with chicken, turmeric and healing spices for cozy comfort.

# What 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 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon ground black pepper
14 - 0.5 teaspoon sea salt, or to taste
15 - 0.25 teaspoon crushed red pepper flakes, optional

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing 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 sea salt. Cook for 30 seconds to release essential oils and deepen flavor.
04 - Add chicken pieces and sauté for 2 to 3 minutes until edges become opaque.
05 - Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer gently for 20 minutes.
06 - Add spinach or kale and simmer for 5 additional minutes until wilted and chicken is fully cooked through.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle soup into bowls and garnish generously with fresh parsley or cilantro. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The turmeric gives it this beautiful golden hue and a warmth that feels like a hug from the inside.
  • It's naturally gluten-free and dairy-free, so it works for almost anyone at your table.
  • One bowl actually makes you feel better, not just full.
02 -
  • Don't skip the spice blooming step—that 30 seconds of cooking the turmeric and cumin in the oil is what gives them their full, warm flavor instead of a raw, bitter taste.
  • Turmeric stains everything, so wear an apron you don't love and wipe up spills immediately—but don't let that stop you from making this.
  • The chicken is done when it reaches an internal temperature of 165°F, but honestly, if it shreds easily with a spoon, you're there.
03 -
  • Keep your turmeric in the fridge or freezer—it loses its potency quickly when exposed to light and heat, and fresh turmeric flavor is non-negotiable.
  • If your broth tastes too salty, add a splash of water; if it tastes flat, a pinch more salt and lemon juice work wonders.
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