Golden Turmeric Chicken Soup (Printer-Friendly)

Golden, fragrant chicken soup with turmeric, ginger, and vegetables. Anti-inflammatory and comforting.

# 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 - 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

# 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 the 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 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 using.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • It tastes like pure wellness but honestly feels like indulgence, especially when you catch that first whiff of turmeric and ginger hitting the hot oil.
  • You'll have a full pot of nourishing soup ready in under an hour, perfect for meal-prepping or feeding people who show up unexpectedly.
  • The recipe bends easily—swap vegetables, skip the chicken, add rice—it's forgiving enough to cook by feel rather than rigid rules.
02 -
  • Don't skip toasting the spices in that one-minute window; raw turmeric tastes slightly metallic and bitter, but bloomed turmeric tastes warm, golden, and almost slightly sweet.
  • Turmeric stains everything, so wear clothes you don't mind getting marked up, wash your hands immediately, and use a cutting board you've claimed as your own or don't mind discoloring.
03 -
  • Grate your ginger fresh rather than using jarred; the flavor is brighter and more alive, and it only takes thirty seconds with a microplane.
  • If your broth tastes salty, add a peeled potato while simmering and remove it before serving; it absorbs salt and saves an otherwise oversalted pot.
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