Description

This Golden Turmeric Chicken Soup is a vibrant, nourishing dish packed with wholesome vegetables and seasoned with aromatic spices. Featuring tender chicken breasts simmered in a flavorful broth enriched with turmeric, cumin, and fresh ginger, this soup is both comforting and healthy. Perfect for a cozy meal, it delivers warmth and a touch of spice, boosted with fresh lemon juice and greens for a bright finish.

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts (about 14 oz), diced

Vegetables

1 medium yellow onion, finely chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
1 small zucchini, diced
2 cups packed baby spinach

Spices & Seasoning

1 ½ teaspoons ground turmeric
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chili flakes (optional)
1 teaspoon sea salt, plus more to taste

Liquids & Oils

5 cups low-sodium chicken broth
1 tablespoon olive oil
Juice of ½ lemon

Garnish

2 tablespoons fresh cilantro or parsley, chopped

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables soften and the onions become translucent.
Bloom Spices: Stir in minced garlic, grated ginger, ground turmeric, cumin, and black pepper. Cook the mixture for about 1 minute until the spices release their fragrance.
Cook Chicken: Add the diced chicken breasts to the pot and cook for 2 to 3 minutes, stirring occasionally, until the chicken pieces turn opaque on the outside.
Simmer Base: Pour in the low-sodium chicken broth and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow flavors to meld and chicken to cook through.
Add Zucchini: Stir in the diced zucchini, then continue simmering for an additional 5 minutes until the zucchini is tender.
Finish with Greens: Add the packed baby spinach and cook for another 2 minutes until the spinach wilts. Squeeze in the juice of half a lemon and season the soup with additional salt and optional chili flakes to taste.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro or parsley for a fresh, herbal lift. Enjoy immediately.

Notes

For a spicier kick, increase or omit the chili flakes according to your preference.
Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
You can use vegetable broth instead of chicken broth to make the recipe pescatarian friendly, but this will alter the protein content.
Adding a pinch of black pepper helps enhance the absorption of turmeric’s beneficial compounds.
Ensure the chicken is cooked thoroughly by checking that no pink remains inside before serving.