Golden Turmeric Chicken Soup (Print Version)

A fragrant, golden soup featuring tender chicken in a spiced broth with vegetables and fresh herbs.

# What You'll 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 - 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

# How To Make It:

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.

# Top Tips:

01 -
  • It tastes deeply warming without feeling heavy, and you can actually taste each spice doing its work.
  • This soup comes together in under an hour, which means you can go from tired to nourished without drama.
  • Every bowl feels like you're doing something good for yourself, which makes the whole experience feel less like cooking and more like caring.
02 -
  • Don't skip blooming the spices in the hot oil before adding the broth—this step releases all their flavor and prevents them from tasting flat or dusty.
  • Lemon juice at the end isn't optional; it's what transforms this from a warm bowl into something you'll actually crave.
  • If your broth is already salty, go easy on the extra salt—you can always add more, but you can't take it back.
03 -
  • Cook the vegetables until they're actually soft before adding the broth—they won't soften much more after that, and soft vegetables are what make this feel nourishing instead of raw.
  • Stir the pot occasionally while it simmers; it helps everything cook evenly and gives you a reason to pause and smell what you're making.
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