A soothing, nutrient-rich turmeric chicken soup designed to help reduce inflammation and support overall wellness. I like making this whenever I need something warm, comforting, and good for the immune system. With a blend of vibrant spices and wholesome ingredients, this soup feels like a hug in a bowl.
Why You’ll Love This Recipe
I love how this turmeric chicken soup brings together healing ingredients in a flavorful way. Turmeric and ginger help support my immune system, while the shredded chicken and veggies make it filling without feeling heavy. It’s easy to make, great for meal prep, and I can always customize it based on what I have on hand. Plus, it’s perfect for chilly days or whenever I’m feeling under the weather.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp ground turmeric (or 2 tbsp fresh turmeric)
1 tsp ground black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 carrots, sliced
2 celery stalks, sliced
1 cup diced tomatoes (optional)
1 cup coconut milk (optional, for creaminess)
Salt to taste
Fresh parsley or cilantro for garnish
Directions
I heat the olive oil in a large pot over medium heat.
I add the chopped onion and sauté it until translucent, usually around 3 to 4 minutes.
Then I stir in the garlic, ginger, turmeric, black pepper, cumin, and cinnamon, cooking for 1 to 2 minutes until everything is fragrant.
I pour in the chicken broth and bring the mixture to a gentle boil.
I add the shredded chicken, carrots, celery, and diced tomatoes (if I’m using them).
After that, I reduce the heat and let it all simmer for 15 to 20 minutes, until the vegetables are tender.
I stir in the coconut milk (if I want a creamy texture) and let it heat through for another 2 to 3 minutes.
I season with salt to taste.
Finally, I ladle the soup into bowls and top it with fresh parsley or cilantro.
Servings and timing
This recipe serves 4 and takes about 35 minutes from start to finish. Prep time is just 10 minutes, and cook time is about 25 minutes. Each bowl comes out to approximately 180 calories, making it a light yet satisfying meal.
Variations
I like switching things up depending on my mood or what’s in my pantry. Sometimes I skip the tomatoes for a more classic flavor or double the ginger when I want an extra kick. I’ve also used rotisserie chicken for convenience. For a vegetarian version, I swap the chicken for chickpeas and use vegetable broth. If I’m looking for more greens, I stir in spinach or kale at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I just warm it on the stovetop over medium heat until hot. If it thickens too much, I add a splash of water or broth. It also reheats well in the microwave—just make sure to stir it halfway through.
FAQs
What does turmeric do in this soup?
Turmeric adds a warm, earthy flavor and a vibrant yellow color. I like using it because it’s known for its anti-inflammatory properties, which makes this soup feel extra nourishing.
Can I freeze this soup?
Yes, I can freeze this soup. I let it cool completely, then pour it into freezer-safe containers. It keeps well for up to 2 months. I thaw it in the fridge overnight before reheating.
Do I have to use coconut milk?
Not at all. I sometimes leave it out when I want a lighter broth. Coconut milk just adds a creamy texture and a subtle sweetness that pairs well with the spices.
What’s the best chicken to use?
I usually go for cooked chicken breast, either leftover or rotisserie. It shreds easily and works perfectly in this recipe. Thigh meat works too if I want it to be richer.
Can I make this in a slow cooker?
Yes, I’ve made this in a slow cooker before. I just add everything except the coconut milk and cook on low for 4–6 hours. Then I stir in the coconut milk before serving.
Conclusion
This turmeric chicken soup is one of my go-to meals for wellness and comfort. I love how simple it is to make, how good it tastes, and how nourishing it feels. Whether I’m fighting a cold, looking for a healthy dinner, or just want something warm and flavorful, this soup never disappoints.
A soothing, nutrient-rich turmeric chicken soup designed to help reduce inflammation and support overall wellness. With a blend of warming spices and wholesome ingredients, this recipe is perfect for chilly days or when you’re feeling under the weather.
Ingredients
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp ground turmeric (or 2 tbsp fresh turmeric)
1 tsp ground black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 carrots, sliced
2 celery stalks, sliced
1 cup diced tomatoes (optional)
1 cup coconut milk (optional, for creaminess)
Salt to taste
Fresh parsley or cilantro for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the garlic, ginger, turmeric, black pepper, cumin, and cinnamon; cook for 1–2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the shredded chicken, carrots, celery, and diced tomatoes (if using).
Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
Stir in the coconut milk (if using) and heat through for 2–3 minutes.
Season with salt to taste.
Ladle into bowls and garnish with fresh parsley or cilantro.
Notes
Use rotisserie chicken for convenience.
Skip tomatoes for a more classic broth flavor.
Double the ginger for extra kick and immune support.
For a vegetarian version, replace chicken with chickpeas and use vegetable broth.
Stir in spinach or kale at the end for added greens.
