Golden Turmeric Chicken Soup (Printer-Friendly)

Golden chicken soup with turmeric, ginger, and warming spices. Nourishing, anti-inflammatory, and ready in 50 minutes.

# 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

→ Spices & Seasonings

09 - 1.5 teaspoons ground turmeric
10 - 0.5 teaspoon ground cumin
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon chili flakes, optional
13 - 1 teaspoon sea salt, plus more to taste

→ Liquids & Finishing

14 - 5 cups low-sodium chicken broth
15 - 1 tablespoon olive oil
16 - Juice of 0.5 lemon
17 - 2 tablespoons fresh cilantro or parsley, chopped

# Direction Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 2–3 minutes until the pieces turn opaque.
04 - Pour in the 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 using.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • It's the kind of soup that feels like medicine but tastes like comfort, with that gentle turmeric warmth that settles in your chest.
  • Ready in under an hour with ingredients you probably already have, and it actually gets better as leftovers sit in your fridge.
  • No cream, no fuss, just real vegetables and chicken that make you feel genuinely nourished.
02 -
  • Turmeric stains everything, so wipe spills immediately and maybe wear an apron you don't mind getting marked; I learned this the very hard way.
  • Don't skip the lemon juice at the end; it's the difference between a one-note warm drink and a soup that actually makes your taste buds wake up.
  • If you're making this for someone unwell, serve it warm but not scalding; let it cool just enough to sip comfortably.
03 -
  • Make a double batch and freeze half; future you will be grateful when you're tired and hungry and this is already waiting.
  • If the broth tastes flat, it's usually because you need either more salt or more lemon juice; taste and adjust before serving.
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