Golden, Cozy Healing Comfort
This turmeric chicken soup is warm, nourishing, and packed with feel-good flavor. With its golden color, gentle spice, and comforting aroma, it’s the kind of soup you crave on chilly nights, busy weekdays, or whenever you need a little reset. Made with tender chicken, earthy turmeric, and simple pantry spices, it comes together quickly without sacrificing depth. This easy turmeric chicken soup is perfect for meal prep, light lunches, or a soothing dinner after a long day. One pot, minimal prep, and maximum comfort—this is a wholesome recipe you’ll want on repeat.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–5
📝 Ingredients List
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
- 2 teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup coconut milk (optional, for creaminess)
- Salt to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, chopped (for garnish)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
- Ladle
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat the oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent 😊
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add turmeric, cumin, and black pepper, stirring constantly so the spices bloom without burning 🌟
- Place chicken into the pot, stirring to coat it evenly in the spices. Cook for 3–4 minutes until lightly seared.
- Pour in chicken broth, then add carrots and celery. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 20 minutes, until chicken is tender.
- Remove chicken, shred it with two forks, then return it to the pot.
- Stir in coconut milk and lemon juice, simmering 5 more minutes until the soup looks golden and slightly creamy 🍲
- Taste and season with salt, then garnish with fresh herbs before serving.
💡 Pro Tips
- Extra flavor: Add a bay leaf while simmering, then remove before serving.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze without coconut milk for best texture; add it when reheating.
- Spice level: Add a pinch of chili flakes if you like gentle heat.