Turmeric Chicken Soup
A soothing, vibrant soup made with turmeric, ginger, and bone-in chicken, perfect for comfort and recovery.
Ingredients
For the soup base
- 2 lbs bone-in chicken thighs or whole chicken pieces Thighs preferred for richness; breasts will dry faster.
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground turmeric (or 3 tablespoons fresh grated) Fresh turmeric is great but may stain.
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper Essential for turmeric absorption.
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1 cup cooked rice, quinoa, or noodles (optional) Add per bowl or to the pot.
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk (optional) For creaminess.
Instructions
Preparation
- Heat oil in a large, heavy pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent and fragrant.
- Add carrots and celery, cook for an additional 2–3 minutes until they brighten.
Building Flavor
- Add minced garlic, turmeric, grated ginger, cumin, and black pepper. Stir and cook for about 30 seconds until spices are fragrant.
Cooking Chicken
- Nestle chicken pieces skin-side down into the pot. Pour in chicken broth and water to cover chicken by about an inch. Add the bay leaf.
- Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer gently for 45–60 minutes.
Finishing Touches
- Remove chicken; let cool slightly. Discard skin and bones, shred the meat, and return it to the pot.
- Stir in lemon juice and salt to taste. If using coconut milk or greens, add them now and simmer for 2–3 minutes until greens wilt and coconut milk is warmed through.
- Remove the bay leaf. Taste and adjust salt, pepper, and lemon.
- Serve hot with a sprinkle of cilantro or parsley and cooked rice or quinoa if using.
Notes
Refrigerate leftovers in airtight containers within two hours; consume within 3–4 days. Freeze in portions for up to 3 months. Use pre-cooked rotisserie chicken for a quicker option or add jalapeño for extra spice.