Pin it
This sunny golden chicken soup with turmeric is what I turn to when I'm starting to feel sick or just need something truly hearty. You'll love the bright color that comes from healing turmeric, and the combo of juicy chicken and veggies makes a full meal you can enjoy in one bowl.
I came up with this soup during an awful cold season when my whole family was battling winter bugs. All the warm spices and healthy stuff in it became our natural shield, and now it's the first thing I cook whenever someone starts feeling lousy.
Ingredients
- Boneless skinless chicken thighs or breasts. Thighs have richer flavor and won't dry out during cooking.
- Olive oil. Pick something extra virgin with nice flavor.
- Medium onion. The sweet ones like Vidalia taste amazing in this.
- Garlic cloves. Don't even think about using the jarred stuff if you want full flavor and health perks.
- Fresh ginger. Go for hard pieces without wrinkles to get the most healing punch.
- Ground turmeric. This gives that gorgeous yellow color and fights inflammation in your body.
- Cumin. Brings a warm earthiness that works really well with turmeric.
- Black pepper. Does more than season, it actually helps your body use the good stuff in turmeric.
- Low-sodium chicken broth. Making your own is best but a good box brand works too.
- Medium carrots. Look for hard, bright ones for the best sweet crunch.
- Celery stalks. Creates a nice background flavor for the soup base.
- Kale or spinach. Both work great, kale stays firmer but spinach has a softer taste.
- Salt. Go for kosher or sea salt so you can better control how salty things get.
- Fresh lemon juice. Wakes up all the flavors just before you eat.
- Fresh cilantro. Gives that perfect pop of freshness at the end.
How To Make Anti-Inflammatory Turmeric Chicken Soup
- Create the flavor foundation
- Warm olive oil in a big sturdy pot over medium heat till it looks a bit shiny. Toss in your chopped onion and cook them 3-4 minutes until they go clear and soft without browning. This slow cooking pulls out their sweetness without any bitter taste.
- Wake up the flavors
- Put your minced garlic and fresh grated ginger in with the soft onions. Keep stirring for a minute until they smell amazing. Watch carefully so the garlic doesn't brown or it'll taste bitter. You'll know it's ready when the smell fills your kitchen.
- Toast the spices
- Throw in turmeric cumin and black pepper over everything and stir non-stop for half a minute. This quick heat in oil wakes up all the flavor compounds and makes them much stronger. Everything will smell incredible and turn bright orange-yellow.
- Cook the chicken
- Drop in whole chicken pieces and pour all your broth over them. Let it come to a light boil then quickly turn it down to a simmer. Put the lid on partway to let some steam out and cook about 30 minutes. The chicken's done when it hits 165°F and pulls apart easily.
- Pull chicken apart
- Take chicken out onto a cutting board and let it cool a bit. Use two forks to tear it into bite-sized pieces, going with the grain of the meat. Put all the shredded chicken back in the pot right away so it stays juicy and flavorful.
- Cook veggies in order
- Add your carrots and celery to the bubbling broth and let them cook 10-15 minutes until they're as soft as you like. They should be easy to eat but still have some bite. They'll soak up the golden color and all the tasty flavors.
- Add the leafy greens
- Mix in your chopped kale or spinach in the last few minutes of cooking. They just need enough heat to soften properly. Kale needs about 5 minutes while spinach only takes 2-3 minutes. These greens add beautiful color nutrients and a nice texture difference.
- Finish it off
- Try the soup and add salt if needed. Pour into warm bowls and top with fresh cilantro and a squeeze of lemon just before eating. The lemon makes all the flavors pop and helps your body use the iron from the greens.
The thing I love most in this soup is definitely fresh ginger. I always keep some in my freezer just for making this. When you grate it frozen, it basically melts into the soup and makes everything warm and complex. My grandma always told me ginger was the best natural medicine, and every time I make this soup I see she was totally right.
The Anti-Inflammatory Benefits
This soup tastes great but it's also good for your health. Turmeric has curcumin in it, a super strong compound that fights inflammation all through your body. Scientists have studied it a lot. The black pepper isn't just for taste, it has piperine which helps your body absorb way more curcumin. Ginger adds even more inflammation-fighting power, making this a truly healing comfort food.
Pin it
Make-Ahead and Storage Tips
This soup gets better over time so it's perfect to make ahead. Keep cooled soup in sealed containers in your fridge for up to 4 days. If you want to save it longer, freeze single portions in freezer containers or bags for up to 3 months. When you heat it back up, you might need to add a bit of fresh broth since the chicken and veggies tend to soak up liquid while sitting. Don't worry if the yellow color gets stronger over time, that's totally normal.
Easy Substitutions
You can switch up this soup in so many ways. Try chickpeas or white beans instead of chicken for a veggie version. Throw in some brown rice or quinoa if you want it more filling. No fresh ginger around? Just use ½ teaspoon of the ground stuff. Baby bok choy works great instead of kale if you want something milder. Want it spicy? Add a bit of cayenne or red pepper flakes when you're cooking the spices.
Serving Suggestions
Enjoy this golden soup with a chunk of crusty sourdough for dipping or a side of brown rice if you're really hungry. A spoonful of coconut yogurt on top makes it creamy and goes great with the spices. When you have friends over, pour it in small mugs as a fancy starter topped with microgreens and a thin lemon slice.
Pin it
Frequently Asked Questions
- → Can I make this soup without chicken?
Definitely! Swap the chicken for 2 cups of white beans or chickpeas. Use vegetable instead of chicken broth, and toss in hearty veggies like sweet potatoes or squash.
- → How long will the soup last in the fridge?
You can store it in an airtight container in the fridge for about 3-4 days. It actually tastes even better after sitting for a day—perfect for meal prepping.
- → Can I freeze this soup?
Of course! Let the soup cool completely before transferring to freezer-friendly containers. Leave a little space at the top for expansion. It’ll stay good for up to 3 months. Thaw it in the fridge overnight before warming it back up.
- → What makes this soup anti-inflammatory?
Turmeric, which includes curcumin, is known for fighting inflammation. Combine it with ingredients like ginger, leafy greens, and garlic, and it’s a great way to help calm your body. Black pepper is included to help absorb the curcumin better.
- → Can I use powdered ginger instead of fresh?
Sure, though fresh ginger gives a bolder flavor. If using ground ginger, substitute 1/2 teaspoon for every tablespoon of grated fresh ginger the recipe asks for.
- → Is the lemon juice necessary?
Not completely, but it adds a nice zing and extra vitamin C. Plus, it helps with iron absorption from the greens, making your meal even more nutritious.