Turmeric Chicken Soup (Print Version)

Golden chicken soup with turmeric, aromatic spices, and vegetables. Ready in 50 minutes.

# What You'll Need:

→ 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 tablespoon olive oil
10 - Juice of 1 lemon

→ Spices & Seasonings

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

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# How to Make:

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, cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to release spice flavors.
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 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 a hug in a bowl, warming you from the first sip with layers of gentle spice.
  • Ready in under an hour, yet it feels like you've been tending to something meaningful.
  • The turmeric and ginger actually work—your body notices the difference by the next morning.
02 -
  • Don't skip toasting the spices—30 seconds might feel too short, but it transforms their flavor from harsh to warm and rounded.
  • Fresh ginger tastes nothing like powdered; if you use powder out of convenience, you'll understand why the fresh version is worth peeling.
  • Add the spinach or kale at the very end; if you cook it with everything else, it turns into an unrecognizable dark mass.
03 -
  • Grate your ginger right before cooking so you get the most vibrant, spicy bite—pre-grated ginger loses its punch quickly.
  • Low and slow simmering creates a silkier broth than boiling; resist the urge to rush by cranking up the heat.
  • Save a little broth before adding the lemon juice; if you oversalt by accident, adding unseasoned broth saves your soup.
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