Golden Turmeric Chicken Soup (Printable)

Golden, fragrant chicken soup infused with turmeric and warming spices for wellness and comfort.

# 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 & Oils

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

# How To Make It:

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 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 Advice:

01 -
  • It tastes like comfort but feels like medicine, the kind of meal that makes you believe in healing from the inside out.
  • Once you taste how the turmeric and ginger create this complex warmth, you'll find yourself craving it on every chilly evening.
  • There's genuine ease here—no complicated techniques, just chopping and simmering while your home fills with the most inviting golden aroma.
02 -
  • Turmeric's earthy flavor can feel overwhelming if you're not cooking it in fat first—that initial blooming with the onion and oil makes all the difference between a one-note soup and something complex.
  • Don't overcook your spinach; it should add brightness and texture, not turn into sad, mushy nothing that disappears into the broth.
03 -
  • Fresh ginger really does taste entirely different from ground, so make the small effort to peel and grate it—your palate will thank you with that bright, almost peppery note beneath the warmth.
  • Keep the heat at a true simmer, not a rolling boil, because aggressive cooking toughens the chicken and clouds the broth instead of letting it stay clear and golden.
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