Turmeric Chicken Soup (Print Version)

Golden, aromatic chicken soup with turmeric and warming spices for wellness

# 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 - 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 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

# Cooking Steps:

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 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The turmeric does the heavy lifting flavor-wise, so you feel like you're doing something nourishing without fussing.
  • Naturally gluten-free and dairy-free, which means everyone at the table can actually enjoy it.
02 -
  • Don't skip blooming your spices in the oil, because that's where the difference between adequate and exceptional happens.
  • Turmeric stains everything it touches, so use a cutting board you don't mind discoloring and maybe wear an apron you actually like.
03 -
  • If your broth tastes too salty, add a whole potato while it simmers and remove it before serving, which absorbs excess salt like magic.
  • Squeeze fresh lemon juice right before eating rather than during cooking, because the brightness matters more when it's a surprise at the end.
Go Back