Turmeric Chicken Soup is one of the best chicken soup recipes ever. Made with anti-inflammatory turmeric and ginger, the flavor is hard to resist.
Ingredients You’ll Need
Just like my famous chicken vegetable soup, this recipe doesn’t call for chicken broth. Simmering veggies and spices in water will create a flavorful broth and save money simultaneously. (Plus, store-bought broth can compete with the flavor you’re going for.)
This recipe starts with the basics, like onion, carrots, garlic, and celery, and then takes it a step further by adding turmeric and ginger. Sweet potatoes make it extra filling and comforting, but you could also add other veggies, like baby spinach or kale.
Coconut milk adds a creamy richness without an overpowering coconut flavor. (Heavy cream could be used instead if you prefer.)
How to Make Turmeric Chicken Soup
Drizzle extra virgin olive oil in a large soup pot over medium heat and saute the onion, carrot, and celery for 5 minutes. While you wait for those to cook, cut the sweet potato into 1/2-inch cubes. There’s no need to peel the potato unless you want to.
Add the garlic, ginger, turmeric, and thyme to the pot of aromatics, and saute for one more minute.Â
Next, add the water, chicken thighs, sweet potato cubes, salt, and black pepper. Bring the liquid to a boil over high heat. Once the liquid is boiling, cover the pot and turn the heat to low.Â
Let the soup simmer for 20 minutes, or until the chicken reaches an internal temperature of 165ºF. The sweet potato and other vegetables should also become tender at this point.
Use tongs to remove the chicken from the soup and transfer it to a cutting board. Shred the chicken with two forks or cut it into small chunks.Â
Return the shredded chicken to the soup pot and stir in the coconut milk. Then adjust the seasoning to taste, adding more salt as needed. (I usually add another 1 teaspoon of salt, but that will vary based on the type of salt you use– I always use Real Salt brand— and your taste buds.)
Serve this creamy chicken soup warm with fresh lemon slices on the side. Squeeze a little lemon juice into your bowls to enhance the flavor, and garnish with fresh herbs, such as chopped scallions, fresh cilantro, or fresh parsley.Â
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.Â
Looking for more chicken soup recipes? Try Chicken and Rice Soup or Curry Chicken Soup for more delicious ideas.Â
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion
- 3 carrots
- 3 celery ribs
- 4 garlic cloves , minced
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons dried thyme
- 1 inch fresh ginger , minced
- 4 cups water
- 1 ¼ pounds chicken thighs (boneless & skinless)
- 12 ounces sweet potato , cut into ½-inch cubes
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 cup canned coconut milk , stirred well before measuring
- lemon wedges , for serving (optional)
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Add the olive oil to a large soup pot over medium heat. Saute the onion, carrot, and celery for 5 minutes. Then add the garlic, ginger, turmeric, and thyme and stir for 1 more minute.
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Immediately pour the water into the pot to prevent the spices from burning to the bottom. Then add in the chicken, sweet potatoes, salt, and black pepper. Bring the liquid to a boil over high heat.
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Once the soup is boiling, lower the heat to a gentle simmer. Cover the pot and let the soup cook for 20 minutes or until the chicken reaches an internal temperature of 165ºF.
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When the chicken is cooked, use tongs to carefully transfer it to a cutting board. Use 2 forks to shred the chicken, or a sharp knife to chop it into bite-sized chunks. Return the chicken to the soup, then stir in the cup of coconut milk.
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Season with additional salt and pepper, to taste. (I usually add 1 teaspoon of salt, but only a ½ teaspoon at a time.) Serve with lemon wedges on the side. A squeeze of lemon juice will brighten the flavor when you serve it!
Turmeric Note: Be careful when working with turmeric, as its yellow color may stain anything it touches! Use a spoon rest for your spatula or ladle after stirring the soup.
This recipe is adapted from my Detox Soup, which is made with lentils. If you need a vegetarian option, try replacing one cup of water with coconut milk in that recipe for a creamy option.
Calories: 393kcal | Carbohydrates: 19g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 917mg | Potassium: 640mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13233IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
If you try this Turmeric Chicken Soup recipe, please leave a comment and star rating below letting me know how you like it.
