Save A golden, fragrant, and nourishing chicken soup infused with turmeric and warming spices. This anti-inflammatory soup is perfect for boosting wellness and comforting the body.
Save This vibrant soup combines tender diced chicken with a rainbow of vegetables including carrots, zucchini, and spinach. The addition of fresh lemon juice at the end perfectly balances the warming spices for a refreshing finish.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), diced
- 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
- 100 g baby spinach (about 2 cups, packed)
- 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)
- 1.2 liters (5 cups) low-sodium chicken broth
- 1 tablespoon olive oil
- Juice of ½ lemon
- 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
- Step 2
- Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
- Step 3
- Add the diced chicken and cook for 2–3 minutes until the pieces turn opaque.
- Step 4
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 5
- Add zucchini and simmer for another 5 minutes.
- Step 6
- Stir in spinach and cook for 2 more minutes until wilted. Squeeze in lemon juice and season with salt (and chili flakes, if using).
- Step 7
- Ladle soup into bowls and garnish with fresh cilantro or parsley.
Zusatztipps für die Zubereitung
When preparing this soup, remember that turmeric can stain surfaces and utensils, so handle it with care. Using fresh ginger and garlic will provide the most potent flavor and health benefits.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken with canned chickpeas and use vegetable broth. To make the meal even heartier, you can stir in cooked rice or noodles just before serving.
Serviervorschläge
This soup is a complete meal on its own, but it pairs beautifully with crusty bread or a crisp side salad. Serve it hot, garnished with a generous sprinkle of fresh cilantro or parsley.
Save Whether you are seeking comfort on a cold day or a nutritious boost for your immune system, this Turmeric Chicken Soup is a delicious and easy addition to your recipe rotation.
Recipe Help & Answers
- → What makes this soup golden-colored?
The vibrant golden color comes from 1 ½ teaspoons of ground turmeric, which also provides anti-inflammatory benefits and earthy flavor to the broth.
- → Can I make this soup vegetarian?
Yes, simply substitute the diced chicken with canned chickpeas and swap the chicken broth for vegetable broth to create a hearty vegetarian version.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container in the refrigerator for 4-5 days, making it excellent for meal prep. The flavors often deepen and improve after resting.
- → What can I serve with this soup?
Crusty bread, warm naan, or a simple side salad complement this soup beautifully. You can also add cooked rice or noodles directly into the broth for a heartier meal.
- → Is this soup spicy?
The soup has gentle warmth from black pepper and optional chili flakes, but it's not overly spicy. The ginger and turmeric provide aromatic warmth rather than heat.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.