Turmeric Chicken Soup (Printer-Friendly)

Golden, fragrant chicken soup with turmeric and warming spices for wellness and comfort.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 small zucchini, diced
08 - 3.5 oz baby spinach (about 2 cups, packed)

→ Spices & Seasonings

09 - 1½ teaspoons ground turmeric
10 - ½ teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon chili flakes (optional)
13 - 1 teaspoon sea salt, plus more to taste

→ Liquids

14 - 5 cups low-sodium chicken broth
15 - 1 tablespoon olive oil
16 - Juice of ½ lemon

→ Herbs

17 - 2 tablespoons fresh cilantro or parsley, chopped for garnish

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 2 to 3 minutes until the pieces turn opaque.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
05 - Add zucchini and simmer for another 5 minutes.
06 - Stir in spinach and cook for 2 more minutes until wilted. Squeeze in lemon juice and season with salt and chili flakes if desired.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Expert Suggestions:

01 -
  • It tastes warm and nourishing without being heavy, like a hug from someone who actually knows how to cook for you.
  • The prep is genuinely manageable, giving you that satisfying feeling of making something special in under an hour.
  • Every spoonful feels intentional and good for you, which somehow makes it taste even better.
02 -
  • Fresh ginger makes an enormous difference here—I learned this the hard way by using powdered once, and the soup lost its brightness and became oddly flat.
  • Don't skip the lemon juice at the end, because it's what makes all the other flavors suddenly pop and sing instead of just sitting there.
  • Turmeric stains everything it touches, so handle it carefully and maybe keep a damp cloth nearby for quick cleanups.
03 -
  • If your broth is on the salty side, use low-sodium or even homemade to avoid ending up with something too aggressive for such a delicate soup.
  • The real secret is not rushing the initial vegetable sauté—those few minutes of softening onions and toasting spices are where the soul of this soup actually lives.
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