Golden Turmeric Chicken Soup (Printer-friendly)

Golden chicken soup with turmeric, vegetables, 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 & Fats

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

# Directions:

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 the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 2–3 minutes until the pieces turn opaque.
04 - Pour in the 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 desired.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The turmeric works magic on inflammation while the chicken provides protein that actually keeps you full, unlike those watery store-bought versions I used to rely on.
  • You can throw this together even when youre feeling awful, and the leftovers actually taste better the next day when the spices have had time to mingle.
02 -
  • Dont add the spinach until youre nearly ready to serve, or it will lose its vibrant color and become murky and overdone.
  • I once skipped blooming the spices and added them straight to the broth, and the difference was remarkable, leaving the turmeric tasting flat and slightly bitter instead of aromatic.
03 -
  • The soup will turn a deeper golden color if you let the turmeric cook with the vegetables for a full minute before adding liquid, which also helps your body absorb its anti-inflammatory compounds better.
  • Adding a few whole black peppercorns to the simmering broth enhances turmerics benefits, as the compound piperine in black pepper increases curcumin absorption by up to 2000%.
Go back