Turmeric Chicken Soup Golden (Printable version)

Golden, aromatic chicken broth infused with turmeric and warming spices for ultimate comfort

# Needed ingredients:

→ 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, or to taste
15 - 0.25 teaspoon crushed red pepper flakes, optional

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# How to make it:

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 aromatics.
04 - Add chicken pieces and sauté for 2-3 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 minutes until wilted and chicken is fully cooked.
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 comes together in under an hour but tastes like you've been simmering it all day.
  • The turmeric does more than flavor—it's the whole reason your body feels grateful afterward.
  • This is the soup you make when you want to show up for someone without fussing.
02 -
  • Don't skip blooming your spices in the oil; this is the difference between soup that tastes like turmeric was sprinkled in and soup where turmeric is the foundation.
  • Lemon juice is not optional—it's what makes the turmeric actually taste good instead of just earthy and flat.
03 -
  • Toast your turmeric in the oil for exactly 30 seconds—longer and it becomes bitter, shorter and you miss the flavor development.
  • Always taste and adjust seasoning after adding lemon; acids change how salt registers on your tongue, so what seemed salty might be perfectly balanced once brightened.
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