Golden Turmeric Chicken Soup (Print Version)

Golden, fragrant chicken soup with turmeric, ginger, and vegetables. Nourishing and anti-inflammatory 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

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 (for garnish)

# How to Make It:

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 Tips:

01 -
  • It tastes like someone's taking care of you, even when you're making it for yourself.
  • The spices do the heavy lifting so you don't need cream or complicated techniques.
  • You can have a full meal ready in under an hour without breaking a sweat.
02 -
  • Turmeric stains everything—your cutting board, your fingers, your favorite shirt if you're not careful, so wipe your hands immediately and maybe wear an apron you don't love.
  • Don't skip the lemon juice at the end; it's not optional garnish, it's the thing that makes all the spices sing instead of sit flat.
  • The broth will taste mild at first, but it develops as it cools slightly, so don't keep adding salt thinking it needs more.
03 -
  • If your broth tastes salty, add a peeled potato while simmering and remove it before serving—it'll absorb the excess sodium.
  • Toast your cumin seeds in a dry pan before grinding them for a soup that tastes like someone's grandmother made it.
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