Golden Turmeric Chicken Soup (Printable)

Golden, fragrant soup with turmeric, chicken, and warming spices. Anti-inflammatory and comforting.

# 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

# Preparation Steps:

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 -
  • The turmeric gives you this deeply satisfying golden hue that feels intentional and healing, not like you're just reheating leftovers.
  • It comes together faster than you'd expect for something that tastes like it simmered all afternoon.
  • Your kitchen smells so good while it cooks that people ask what's for dinner before they even walk in.
02 -
  • Turmeric needs black pepper to actually be absorbed by your body—this isn't a flavor choice, it's chemistry, and skipping the pepper wastes the whole point of the turmeric.
  • Don't add the spinach until the very end or it becomes drab and mushy; those final 2 minutes make the difference between vibrant and defeated.
03 -
  • Buy pre-grated ginger from the refrigerated section if fresh ginger intimidates you—it's not cheating, and your soup will taste just as good.
  • Add the lemon juice only when you're plating, not to the whole pot, so each bowl gets the brightness exactly where it matters most.
Return