Golden Turmeric Chicken Soup (Printable)

Fragrant golden chicken soup with turmeric and aromatic spices for wellness and comfort.

# What You 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 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, 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 minced garlic and grated ginger, cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to release aromatic oils.
04 - Add chicken pieces and sauté for 2-3 minutes until exterior becomes opaque.
05 - Pour in chicken broth and bring to a boil. 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 through.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh parsley or cilantro. Serve hot.

# Expert Tips:

01 -
  • It tastes like comfort without any heaviness, the kind of thing you crave when your body needs real nourishment.
  • The turmeric does actual work—anti-inflammatory properties that you can almost feel doing their job as you sip.
  • Ready in under an hour, which means you can feed someone you care about before their soup gets cold.
02 -
  • Don't skip blooming the spices in that brief thirty seconds—it's what transforms them from powder into something alive.
  • If your chicken tastes dry, you likely cooked it too fast; medium heat and gentle simmering keep it tender and forgiving.
03 -
  • Always use fresh ginger and garlic—this is where the soup gets its personality, and jarred versions taste flat by comparison.
  • If the soup tastes muddy or one-dimensional, it's almost always because you need more salt or lemon juice to bring everything into focus.
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