Golden Turmeric Chicken Soup (Print)

A fragrant, golden soup combining tender chicken with turmeric, ginger, and fresh vegetables for warming comfort.

# Components:

→ 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 piece (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 tbsp olive oil
10 - Juice of 1 lemon

→ Spices & Seasonings

11 - 1.5 tsp ground turmeric
12 - 0.5 tsp ground cumin
13 - 0.5 tsp ground black pepper
14 - 0.5 tsp sea salt
15 - 0.25 tsp crushed red pepper flakes

→ Herbs

16 - 2 tbsp fresh parsley or cilantro, chopped

# Directions:

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 garlic and ginger, and cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to allow spices to bloom.
04 - Add chicken pieces and sauté for 2 to 3 minutes until just opaque.
05 - Pour in chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
06 - Add spinach or kale and simmer for 5 more 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.

# Expert Advice:

01 -
  • It tastes like comfort wrapped in gold, and you'll feel the difference in how your body responds to it.
  • The prep is genuinely fast, so you can have something nourishing on the table before you've even finished telling someone about your day.
  • One pot means less cleanup and more time actually enjoying what you've made.
02 -
  • If you add the spinach or kale too early, it turns army-green and loses all its visual appeal—wait until the very end and watch it soften.
  • The turmeric flavor builds as it sits, so this soup tastes even better the next day; make it ahead if you can.
03 -
  • If your broth tastes thin, simmer it uncovered for the last 5 minutes to concentrate the flavors and body of the soup.
  • Toasting your spices in the hot oil before adding liquid is the difference between a good soup and one that tastes like it knows exactly what it's doing.
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