Turmeric Chicken Golden Soup (Printable)

Golden, aromatic soup with chicken, turmeric, and healing spices ready in under an hour.

# Required Ingredients:

→ 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 - 1½ teaspoons ground turmeric
12 - ½ teaspoon ground cumin
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon sea salt
15 - ¼ 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, cooking for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and salt. Cook for 30 seconds, allowing spices to bloom and release their aromas.
04 - Add chicken pieces and sauté for 2-3 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 immediately while hot.

# Expert Suggestions:

01 -
  • It tastes deliberately nourishing, like it was built to help you feel better, not just fill your stomach.
  • The kitchen fills with this haunting, slightly sweet warmth that lingers for hours afterward.
  • You can make it in less time than ordering takeout, which feels like getting away with something.
02 -
  • If you add the spinach too early, it'll turn an unappetizing gray-green color and lose its fresh taste—patience here actually pays off.
  • The lemon juice shouldn't be cooked into the broth; add it at the very end or the bright note will flatten and disappear into the heat.
03 -
  • Taste as you go and trust your instincts—some broths are saltier than others, so adjust before serving rather than assuming the recipe is gospel.
  • Fresh turmeric root, grated like ginger, creates an entirely different soup that tastes fresher and less earthy than ground turmeric, though it's harder to find and takes more prep.
Return