Save Last winter when that nasty flu season hit everyone I know, I found myself making this soup three times in one week. Something about the way the turmeric stains everything golden yellow just makes you feel like you're doing something good for your body. My grandmother never measured anything when she made healing soups, just handfuls of this and pinches of that, but I've learned that getting the spice ratios right makes all the difference between medicine and dinner.
I remember bringing a Mason jar full of this to my neighbor when she was recovering from surgery. She texted me two days later asking for the recipe because her husband who never eats soup had finished the entire container. Now whenever anyone mentions feeling under the weather in our group chat, someone inevitably asks if I've made the golden soup yet.
Ingredients
- 2 lbs bone-in chicken thighs: Bone-in pieces create a much richer broth and the skin adds essential fat-soluble vitamins for nutrient absorption
- 2 tablespoons olive oil or coconut oil: Coconut oil adds subtle sweetness and holds up well at higher cooking temperatures
- 1 large yellow onion: Diced small so they practically dissolve into the broth creating natural sweetness
- 3 medium carrots: Slice them about 1/4 inch thick so they cook through but still have some bite in the finished soup
- 3 celery stalks: Chop them roughly the same size as your carrots for even cooking
- 4 cloves garlic: Minced fresh because powdered garlic loses its medicinal compounds during processing
- 2 tablespoons ground turmeric: Fresh grated turmeric root works even better if you can find it at your local market
- 1 tablespoon fresh ginger: Grate it directly into the pot to capture all those aromatic oils
- 1 teaspoon ground cumin: Adds earthy depth that balances turmeric's slight bitterness
- 1/2 teaspoon black pepper: Absolutely essential not optional it activates curcumin in the turmeric
- 1 bay leaf: Infuses subtle herbal notes while simmering
- Salt: Taste as you go since broth brands vary wildly in sodium content
- 8 cups low-sodium chicken broth: Making your own broth is ideal but store-bought works perfectly fine
- 2 cups water: Prevents the soup from becoming too salty as it reduces
- 2 tablespoons fresh lemon juice: Brightens all those warm spices and cuts through the richness
- 1 can coconut milk: Makes it velvety and luxurious though completely optional
- 2 cups fresh spinach or kale: Add at the very end for a nutrition boost that doesn't overpower the flavor
- Fresh cilantro or parsley: Sprinkle on top for a pop of color and fresh flavor contrast
Instructions
- Build your flavor foundation:
- Heat oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and fragrant. Add carrots and celery cooking for another 3 minutes until slightly softened.
- Wake up the spices:
- Stir in minced garlic turmeric ginger cumin and black pepper. Toast spices for about 30 seconds until incredibly fragrant but be careful not to burn them.
- Add the chicken and liquid:
- Nestle chicken pieces into the pot skin-side down. Pour in chicken broth and water ensuring liquid covers the chicken by about an inch. Add the bay leaf and bring to a gentle boil.
- Simmer slowly:
- Reduce heat to low and simmer uncovered for 45-60 minutes until the chicken is very tender and the broth is deeply golden. Your kitchen will smell amazing.
- Shred and return:
- Remove chicken pieces let cool slightly then shred meat discarding skin and bones. Return shredded chicken to the pot. Stir in lemon juice and salt to taste.
- Finish with optional add-ins:
- If using coconut milk or leafy greens add them now. Simmer for 2-3 minutes until greens are wilted and soup is creamy.
- Final adjustments:
- Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.
Save This soup became my go-to meal prep when I started focusing on anti-inflammatory eating last year. What surprised me most was how much my kids actually loved it especially when I added the coconut milk for creaminess. Now they request it by name calling it yellow sunshine soup.
Making It Your Own
The beauty of this soup is how adaptable it is to whatever you have on hand. I've made it with leftover roast chicken turkey and even once with shredded rotisserie chicken from the grocery store in a pinch. Each version works beautifully though nothing beats starting with raw bone-in pieces for that deeply flavorful broth.
Storage And Meal Prep
This soup actually tastes better the next day as all the spices have time to meld together. I always make a double batch and portion it into glass containers for easy lunches throughout the week. The broth thickens slightly in the fridge so add a splash of water when reheating.
Serving Suggestions
A warm piece of crusty gluten-free bread is perfect for soaking up every last drop of that golden broth. Sometimes I serve it over cooked rice for a more substantial meal that my husband loves after a long day at work.
- Add extra ginger if you're fighting off a cold
- Pair with a simple green salad for a complete meal
- Keep extra lemon wedges on the table for those who love it extra bright
Save There's something deeply comforting about a pot of soup simmering on the stove especially one that nourishes you from the inside out. I hope this golden soup brings as much warmth to your kitchen as it has to mine.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, substitute chicken with extra-firm tofu or chickpeas and use vegetable broth instead of chicken broth. The spices and vegetables still provide excellent flavor and nutritional benefits.
- → How long does this soup keep in the refrigerator?
This soup stores well refrigerated for up to 4 days. The flavors actually deepen and improve overnight as the turmeric and spices continue to infuse the broth.
- → Can I freeze this turmeric chicken soup?
Yes, freeze for up to 3 months. Skip adding coconut milk and leafy greens before freezing; add them fresh when reheating to maintain best texture and flavor.
- → What makes this soup anti-inflammatory?
Turmeric contains curcumin, a powerful anti-inflammatory compound. Combined with ginger, black pepper enhances turmeric absorption, while garlic provides additional immune-supporting compounds.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well for a lighter version. Adjust cooking time to 30-40 minutes as breast meat cooks faster than thighs, though thighs provide more richness and flavor.
- → What can I serve with this soup?
Pair with crusty bread, naan, or serve over cooked rice, quinoa, or noodles for a heartier meal. A fresh green salad complements the warm spiced flavors beautifully.