Description
This golden, cozy turmeric chicken soup is packed with healing spices, tender chicken, and vibrant veggies. It’s the perfect feel-good recipe for chilly nights, offering a warm, anti-inflammatory boost with every spoonful.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 6 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small zucchini, diced (optional)
- 2 cups baby spinach or kale
- 1 tbsp ground turmeric (or freshly grated turmeric root)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
- 1 tbsp olive oil or avocado oil
- Salt, to taste
- Juice of 1 fresh lemon
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and lightly golden, about 3–4 minutes.
- Stir in carrots, celery, and zucchini. Add turmeric, cumin, coriander, and black pepper. Cook for 3 minutes to bloom the spices.
- Pour in chicken broth and bring to a gentle boil. Add chicken, reduce heat, cover, and simmer for 20–25 minutes, until chicken is tender.
- Remove chicken, shred with two forks, and return to pot. Add spinach or kale and stir until wilted.
- Stir in lemon juice. Taste and adjust seasoning with salt, pepper, or chili flakes as needed.
- Ladle into bowls, garnish with fresh herbs, and serve warm with crusty bread or a salad.
Notes
Use fresh turmeric for a richer color and earthy flavor. Don’t skip the lemon—it brightens the dish. For a creamier version, stir in a splash of coconut milk at the end. Great for meal prep and freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-Inflammatory