Turmeric Chicken Soup Golden (Printable version)

Golden, fragrant soup with turmeric, chicken, 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 fresh baby spinach, packed

→ Spices and 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 and 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

# How to Make It:

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 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 5 minutes.
06 - Stir in spinach and cook for 2 minutes until wilted. Squeeze in lemon juice and season with salt and chili flakes if desired.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The whole kitchen fills with this earthy, comforting aroma that somehow makes you feel better before you even taste it.
  • It comes together in under an hour, which means you can have something genuinely wholesome on the table without spending your whole evening cooking.
  • Turmeric and ginger work quietly together to soothe, and this soup tastes like wellness without any of the fussiness.
02 -
  • Don't skip toasting the spices in that brief minute; it's the difference between a good soup and one that tastes like you sprinkled dried herbs on top of hot water.
  • Turmeric will stain your hands and cutting boards a stubborn golden color, so either accept it as a badge of honor or wear gloves and use a dedicated board.
03 -
  • Keep your turmeric in an airtight container away from light, since it loses its potency and color when exposed to air and sunlight over time.
  • If you find the soup too mild, a pinch of chili flakes or a dash of hot sauce at the table lets each person adjust the warmth to their preference without changing the whole pot.
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