Golden Turmeric Chicken Soup (Printable)

Golden, aromatic chicken soup with turmeric and healing spices for wellness and comfort.

# Components:

→ 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 fresh ginger (1 inch), 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 - 1½ teaspoons ground turmeric
12 - ½ teaspoon ground cumin
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon sea salt
15 - ¼ teaspoon crushed red pepper flakes (optional)

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# Directions:

01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add the garlic and ginger, and cook for 1 minute until fragrant.
03 - Stir in the turmeric, cumin, black pepper, and salt. Cook for another 30 seconds, allowing the spices to bloom.
04 - Add the chicken pieces and sauté for 2–3 minutes until just opaque.
05 - Pour in the chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
06 - Add the spinach or kale and simmer for 5 more minutes until wilted and chicken is cooked through.
07 - Stir in the lemon juice and adjust seasoning if needed.
08 - Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot.

# Expert Advice:

01 -
  • It's naturally anti-inflammatory without tasting medicinal or fussy, just genuinely delicious.
  • The whole thing comes together in under an hour, which means you can actually make it on a weeknight instead of just thinking about it.
  • One pot, minimal cleanup, and it tastes even better the next day when the spices have had time to get to know each other.
02 -
  • Never skip the 30-second spice bloom—that's when turmeric and cumin transform from raw powder into complex, aromatic seasoning that actually tastes good instead of medicinal.
  • If your soup tastes flat or one-note at the end, it almost always needs more lemon juice or salt, not more spice—trust the brightness to finish what the spices started.
03 -
  • Buy the best turmeric your budget allows—the flavor difference between grocery store turmeric and fresh, vibrant turmeric is the difference between a good soup and one you actually crave.
  • If you taste it and something feels missing, it's almost always one of three things: more lemon juice, more salt, or a tiny pinch more turmeric to remind your palate what you're eating.
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