Turmeric Chicken Soup (Printer View)

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

# What you'll 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 - 3.5 oz baby spinach (about 2 cups, packed)

→ 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 for garnish

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4-5 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 2-3 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 Advice:

01 -
  • It tastes like care in a bowl without requiring any fancy technique or hard-to-find ingredients.
  • The turmeric gives it a beautiful color and subtle earthiness that makes you feel like you're doing something good while eating something delicious.
  • Ready in under an hour, which means you can make it on a weeknight when life feels overwhelming.
02 -
  • Turmeric needs heat and fat to release its full flavor, so never skip blooming those spices in oil before the broth hits the pot.
  • Spinach added too early becomes an invisible shadow in your soup; add it in the final minute so it stays bright and recognizable.
03 -
  • If you have any leftover fresh turmeric root, grate and freeze it in ice cube trays so you always have it ready without it turning to mush in your produce drawer.
  • A squeeze of lime works just as well as lemon if that's what you have, and it brings a slightly different brightness to the party.
Return