Turmeric Chicken Golden Soup (Printable)

A fragrant, golden chicken soup with turmeric and aromatic spices perfect for nourishing comfort.

# What You Need:

→ Poultry

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch fresh ginger, peeled and grated
07 - 1 cup baby spinach or kale leaves

→ Broth & Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - Juice of 1 lemon

→ Spices & Seasonings

11 - 1.5 teaspoons ground turmeric
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon ground black pepper
14 - 0.5 teaspoon sea salt, or to taste
15 - 0.25 teaspoon crushed red pepper flakes, optional

→ Herbs

16 - 2 tablespoons fresh parsley or cilantro, chopped

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger, cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds to release spice aromatics.
04 - Add chicken pieces and sauté for 2 to 3 minutes until just opaque on the surface.
05 - Pour in chicken broth and bring to a boil. Reduce heat to gentle simmer, cover, and cook for 20 minutes.
06 - Add spinach or kale and simmer for 5 minutes until wilted and chicken is fully cooked through.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with fresh parsley or cilantro. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day, which honestly feels like a small kitchen victory.
  • The turmeric gives it this warm, glowing color that feels like drinking sunshine, even on the dreariest mornings.
  • It's naturally gluten-free and dairy-free, so you're not limiting anyone at the table, just feeding them well.
02 -
  • Don't crowd the pot when you sear the chicken; if you have too many pieces packed in, they'll steam instead of brown, and you'll lose that golden flavor that makes the soup special.
  • Taste the broth before you add the spinach and make sure the salt is right; it's much easier to fix now than after you've added the greens and other ingredients.
03 -
  • Invest in fresh turmeric if you can find it at a market with good turnover; it tastes so much more alive than the dusty jars that sit on shelves for months.
  • Don't skimp on the ginger; it's what gives this soup its backbone and keeps it from tasting flat, so grate it fresh every time.
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