Golden Turmeric Chicken Soup (Printable)

Golden chicken soup infused with turmeric, ginger, 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 - 2 cups baby spinach, packed

→ Spices and 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 and Oil

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:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 to 5 minutes until softened and fragrant.
02 - Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until the spices become fragrant and release their essential oils.
03 - Add the diced chicken and cook for 2 to 3 minutes, stirring occasionally, until the pieces turn opaque on all sides.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes.
05 - Add the diced zucchini to the pot and simmer for another 5 minutes until tender.
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 Advice:

01 -
  • It tastes like comfort but actually delivers anti-inflammatory benefits your body notices.
  • The golden broth is so naturally beautiful you'll want to make it even when you're not fighting something off.
  • Ready in under an hour, which means you can make it on a random Tuesday without overthinking it.
02 -
  • Turmeric needs fat to be absorbed properly, so don't skip blooming it in the oil—that single minute makes the difference between good and genuinely nourishing.
  • If your broth is too salty, the whole soup suffers, so taste before you buy and consider low-sodium brands that let the spices shine.
03 -
  • Turmeric stains everything it touches, so wear dark clothes and rinse your cutting board immediately to prevent permanent marks.
  • Make a double batch and freeze half in containers—it defrosts beautifully and becomes comfort food whenever you need it most.
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