Healthy Turmeric Chicken Soup Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Sauteing, Simmering

Cuisine: American, Indian, Thai, Turkish

Courses: Appetizer, Dinner, Lunch

Difficulty: Beginner

Servings: 6

Calories: 349

Description

This healthy chicken soup recipe serves six and is made by simmering tender chicken thighs in a nutrient-dense bone broth with carrots, peas, and turmeric.

Turmeric Chicken Soup Ingredients

For the Protein and Finish

1½ lbs of boneless, skinless chicken thighs or breasts
1½ cups of frozen peas
1 can (13.5 oz) of full-fat coconut milk
6 cups of high-quality chicken bone broth
1/4 cup of fresh parsley, finely chopped
2 tablespoons of fresh lemon juice (half a lemon)

For the Aromatics and Spices

4 cloves of garlic, finely minced
1 tablespoon of fresh ginger, grated (about a 1-inch knob)
1½ teaspoons of turmeric powder
1 teaspoon of poultry seasoning (or a mix of dried thyme and sage)
1½ tablespoons of sea salt
1/2 teaspoon of freshly ground black pepper

For the Sauté Base

1/4 cup of extra virgin olive oil (or avocado oil or ghee)
1 medium white onion, diced
2 large leeks, white and light green parts only, thinly sliced
3 large carrots, peeled and sliced into rounds
3 stalks of celery, thinly sliced

How to Make the Best Chicken Chicken Soup (Step-By-Step Instructions)

1
Sauté the Base Vegetables
- Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat.
- Add diced white onions, sliced leeks, carrots, and celery, then season with a pinch of sea salt.
- Sauté, stirring occasionally, for 10 to 14 minutes until the leeks and onions soften and start to turn a pale golden brown.
- Cook slowly to draw out the natural sugars, creating a rich, sweet base for the broth.
2
Add the Aromatics and Spices
- Make a small well in the center of the sautéed vegetables and add the minced garlic and grated ginger.
- Sauté for about 60 seconds until fragrant.
- Sprinkle in turmeric powder, poultry seasoning, and black pepper.
- Stir well to coat the vegetables in the oil and spices.
- Cook for 2 to 3 minutes to “bloom” the turmeric, releasing its oils and enhancing both flavor and anti-inflammatory benefits.
3
Add Broth and Coconut Milk
- Pour in the chicken bone broth and coconut milk.
- Use a wooden spoon to scrape the bottom of the pot, incorporating any browned bits into the liquid for extra flavor.
- Bring the soup to a very gentle simmer.
- Careful not to let it boil vigorously, which can cause the coconut milk to split.
4
Poach the Chicken
- Gently add the raw chicken thighs or breasts to the simmering broth, making sure they are fully submerged.
- Partially cover the pot and simmer over medium-low heat for 15 to 20 minutes.
- Poaching the chicken in the flavorful broth keeps it tender and allows it to absorb the turmeric and ginger aromas.
5
Shred the Chicken
- Check that the chicken is fully cooked, reaching an internal temperature of 165°F.
- Use tongs to transfer the chicken to a clean cutting board and let it rest for a few minutes.
- Shred the chicken with two forks or cut it into bite-sized pieces.
- Return the shredded chicken to the pot, mixing it gently with the broth and vegetables.
6
Add Peas and Parsley
- Stir in the frozen peas and fresh parsley.
- Cook gently for about 5 minutes, until the peas are bright green and tender.
- The peas add a pop of color and a subtle sweetness that complements the earthy spices.
7
Finish and Serve
- Turn off the heat and stir in fresh lemon juice to brighten the flavors and balance the richness of the coconut milk.
- Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve immediately in warmed bowls for the best experience.

Nutrition Facts

Servings 6

Serving Size 1½ cups

Amount Per Serving
Calories 349kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 55mg19%
Sodium 480mg20%
Potassium 520mg15%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 4g
Protein 33g66%

Vitamin A 5662 IU
Vitamin C 12 mg
Calcium 60 mg
Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Curcumin can stain utensils and surfaces, so use stainless steel or silicone tools to avoid marks.
Slice leeks first, then soak and swirl in cold water to remove trapped dirt before draining and sautéing.
Simmer gently rather than boiling, as high heat can toughen chicken and reduce ginger and turmeric antioxidants.
Use full-fat coconut milk to help your body absorb turmeric’s curcumin; avoid light versions.