Perfect Turmeric Chicken Soup: Easy Comfort in 45!

Okay, girlfriend, grab a spoon! Let’s make something amazing together. Today, we’re diving into one of my all-time favorite comfort foods: Turmeric Chicken Soup. I can practically smell it already – that warm, earthy aroma of turmeric mingling with savory chicken broth. Mmm!

I remember the first time I made Turmeric Chicken Soup. It was a chilly autumn evening, and my youngest, Leo, was just starting to sniffle. I wanted to make him something nourishing and comforting, but I was tired of the same old chicken noodle soup. I’d read somewhere about the amazing benefits of turmeric, so I decided to experiment.

Honestly? The first batch was… well, let’s just say it needed some work! The turmeric was overpowering, and the broth was a little bland. But I kept tweaking, adding a little more of this, a little less of that, until I finally landed on a recipe that was pure gold. And now it’s one of my most requested recipes.

Now, Turmeric Chicken Soup has become a staple in our house. It’s my go-to when anyone’s feeling under the weather, or when we just need a cozy, comforting meal. It’s packed with flavor, easy to make, and filled with good-for-you ingredients. And the best part? Even my picky eaters love it!

I also love that it fits right into my philosophy for cooking – making healthy, wholesome meals that are also really delicious and don’t require you to spend hours in the kitchen. Because who has time for that? Not this mama!

I know life gets hectic, especially when you’re juggling work, family, and everything in between. That’s why I love this Turmeric Chicken Soup so much. It’s quick enough to whip up on a busy weeknight but also special enough to serve to guests. It’s the perfect example of how simple ingredients can come together to create something truly magical. It just hits the spot, you know?

So, whether you’re looking for a new family favorite or just a comforting bowl of goodness, this turmeric soup recipe is sure to become a staple in your kitchen too. So, come on, let’s get cooking. I promise, you’ll love it! Let’s get you on the road to making the perfect immune boosting soup.

What You’ll Need for This Turmeric Chicken Soup

Alright, let’s talk ingredients! Here’s what you’ll need to whip up a batch of this delicious Turmeric Chicken Soup. This golden chicken soup is truly worth its weight in gold.

• 1 tablespoon olive oil: I always use extra virgin olive oil for my Turmeric Chicken Soup for its flavor and health benefits.
• 1 onion, chopped: Yellow or white onion works great here. I prefer yellow for its slightly sweeter flavor.
• 2 carrots, chopped: I like to chop them into bite-sized pieces so they cook evenly.
• 2 celery stalks, chopped: Celery adds a lovely savory note to the soup.
• 2 cloves garlic, minced: Fresh garlic is a must! It adds so much flavor.
• 1 inch ginger, grated: Don’t skip the ginger! It adds a warm, spicy kick that complements the turmeric beautifully. When making this Turmeric Chicken Soup remember this!
• 1 teaspoon ground turmeric: This is the star of the show! I use ground turmeric for convenience, but you can also use fresh turmeric if you can find it.
• 1/2 teaspoon ground cumin: Cumin adds a warm, earthy flavor.
• 1/4 teaspoon black pepper: Black pepper helps your body absorb the turmeric, so don’t skip it! It’s a Turmeric Chicken Soup trick I learned from my grandma.
• 6 cups chicken broth: I prefer low-sodium chicken broth so I can control the salt level.
• 1 pound boneless, skinless chicken breasts: You can also use chicken thighs if you prefer. I always use organic chicken breasts for my Turmeric Chicken Soup. I find it at my local grocery store.
• 1 cup egg noodles: I love using egg noodles for this soup, but you can also use rice or any other type of pasta. This can turn into a chicken noodle soup with turmeric!
• 1/2 cup chopped fresh parsley: Parsley adds a fresh, vibrant flavor.
• Juice of 1/2 lemon: Lemon juice brightens up the flavors of the soup.
• Salt and pepper to taste:

Shopping Tips: When making Turmeric Chicken Soup, you can find ground turmeric in the spice aisle of most grocery stores. If you want to use fresh turmeric, look for it in the produce section. It looks like a small ginger root. And about the salt – I use sea salt because I think it has a better flavor, but regular table salt works just fine too.

Storage Tips: If you have leftover Turmeric Chicken Soup, store it in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just let it cool completely before transferring it to a freezer-safe container.

By the way, if you’re looking for more great soup recipes, you should definitely check out my Pumpkin Wild Rice Soup.

Let’s Make This Turmeric Chicken Soup Together

Okay, friend, let’s get cooking! This easy to make Turmeric Chicken Soup is so easy to make, I promise you’ll feel like a pro in no time.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant. Your kitchen should smell amazing right now! This Turmeric Chicken Soup is already working its magic.
2. Add the Spices: Stir in the turmeric, cumin, and black pepper and cook for another minute, stirring constantly. This helps bloom the spices and release their flavors. Don’t worry if your Turmeric Chicken Soup pot looks a little dry – it will all come together soon.
3. Add the Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the chicken breasts and reduce heat to a simmer. Cook until the chicken is cooked through, about 15-20 minutes. I learned the hard way with Turmeric Chicken Soup that undercooked chicken is a no-no!
4. Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot. While the Turmeric Chicken Soup is simmering, I usually take this time to clean up a bit or check on the kids’ homework. Multi-tasking at its finest!
5. Add the Noodles: Add the egg noodles to the pot and cook according to package directions, usually about 8-10 minutes. Make sure they are fully cooked.
6. Finish it Off: Stir in the parsley and lemon juice. Season with salt and pepper to taste. This warm and comforting Turmeric Chicken Soup should smell like a hug.
7. Serve: Ladle the soup into bowls and serve hot. Enjoy!

Personal Tip: In my kitchen, this Turmeric Chicken Soup usually takes about 45 minutes from start to finish. But sometimes, if I’m really short on time, I’ll use pre-cooked rotisserie chicken to speed things up. It’s a great shortcut!

Reassuring Note: Don’t worry if your Turmeric Chicken Soup looks a little different from mine. Every kitchen is different, and every cook has their own style. The most important thing is that it tastes good to you!

For another simple and delicious recipe, check out my Broccoli Cheddar Soup with Shells. It is another family favorite.

How I Love to Serve This Turmeric Chicken Soup

Now that you’ve made this amazing Turmeric Chicken Soup, let’s talk about how to serve it! This soup is so versatile; you can enjoy it in so many different ways.

My family loves this Turmeric Chicken Soup when I serve it with a side of crusty bread for dipping. There’s just something so satisfying about soaking up all that flavorful broth with a piece of bread. Sometimes, I’ll also add a dollop of plain Greek yogurt or sour cream on top for extra creaminess. This is great as Anti Inflammatory Turmeric Chicken Soup.

This Turmeric Chicken Soup is perfect for a chilly evening, a sick day, or any time you need a little comfort. I also love making it for potlucks or gatherings with friends. It’s always a hit! I add different veggies to make sure there are plenty of options.

For presentation, I like to garnish each bowl of Turmeric Chicken Soup with a sprinkle of fresh parsley and a lemon wedge. It just makes it look so inviting!

If you have extra Turmeric Chicken Soup, you can use it as a base for other dishes. I’ve used it to make chicken and rice casserole, or even as a sauce for pasta. It’s a great way to use up leftovers and add some extra flavor to your meals.

Sometimes, I like to get creative with seasonal variations. In the fall, I might add some roasted butternut squash or sweet potatoes to the soup. In the spring, I might add some asparagus or peas. The possibilities are endless!

Friends always ask for this Turmeric Chicken Soup recipe after they’ve tried it. It’s just that good! It’s like a warm hug in a bowl. I even had a friend tell me it helped with her cold!

If you like this then you need to check out Healing Lemon Turmeric Chicken & Rice Soup – Dash of Jazz for similar recipes.

Your Turmeric Chicken Soup Questions Answered

Okay, let’s tackle some of the most common questions I get about this Turmeric Chicken Soup. I’ve definitely learned a few things along the way, so let me share my wisdom with you.

1. Can I use chicken thighs instead of chicken breasts? Absolutely! Chicken thighs will give the soup a richer flavor. Just cook them for a bit longer until they’re cooked through.
2. Can I use frozen vegetables? Yes, you can. Just add them to the soup towards the end of the cooking time so they don’t get mushy.
3. Can I make this soup in a slow cooker? Yes! Sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
4. My soup is too thick. What do I do? Add more chicken broth until it reaches your desired consistency. You know what I do when my Turmeric Chicken Soup gets too thick? I just add a little water!
5. My soup is too bland. What do I do? Add more salt, pepper, or lemon juice. You can also add a pinch of red pepper flakes for a little heat.
6. Can I freeze this soup? Yes! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
7. What if I don’t have egg noodles? You can use any type of pasta you like, or even rice.
8. Can I use fresh turmeric instead of ground? Yes, you can! Use about 1 tablespoon of grated fresh turmeric. Just be careful, it can stain your hands and clothes! I recommend wearing gloves when handling fresh turmeric. The taste will be a bit different but it will still be delicious!

Reader Feedback: One of my readers once told me that she adds a can of diced tomatoes to her Turmeric Chicken Soup for extra flavor. I tried it, and it was delicious!

My Mistake: I once accidentally added too much turmeric to the soup. It was way too overpowering! Now, I always measure it carefully.

If you are still struggling for some ideas, you should check out Healing Food – Turmeric Chicken Noodle Soup- EverydayMaven™ for similar recipes.

My Final Thoughts on This Turmeric Chicken Soup

Well, there you have it! My family’s favorite Turmeric Chicken Soup recipe. It’s a recipe that’s near and dear to my heart, not just because it tastes amazing, but because it’s a symbol of comfort, health, and family. It is perfect as an anti-inflammatory chicken soup.

My Turmeric Chicken Soup Pro Tips:

• Don’t be afraid to experiment with different vegetables. Feel free to throw in whatever you have on hand!
• Use high-quality chicken broth for the best flavor. It makes a big difference!
• Taste as you go and adjust the seasoning to your liking. Every palate is different!

Over the years, I’ve tried many variations of this Turmeric Chicken Soup. One of my favorites is adding coconut milk for a creamy, Thai-inspired version. My husband, Marco, loves it when I add a little bit of chili paste for a spicy kick. And my kids love it when I add extra noodles!

I really hope you give this delicious Turmeric Chicken Soup recipe a try. It’s so easy to make, and it’s packed with flavor and nutrients. Plus, it’s a great way to use up leftover chicken or vegetables. And I really hope this becomes one of your favorite immune boosting soup!

Remember, cooking is all about having fun and experimenting. Don’t be afraid to get creative and make this Turmeric Chicken Soup your own! I know you can do it!

So, go ahead, grab your pot, and let’s get cooking! I can’t wait to hear what you think.

And if you’re in the mood for another cozy soup, why not try my Tortellini Vegetable Soup?

Go on, my friend. Get in the kitchen and make some magic! This Turmeric Chicken Soup is calling your name. You’ve got this!

Turmeric Chicken Soup

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This Turmeric Chicken Soup is a comforting and anti-inflammatory dish perfect for a chilly day. It’s packed with flavor and nutrients to boost your immune system.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup cooked rice
• Juice of 1/2 lemon
• Salt to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add ginger and garlic and cook for 1 minute more, until fragrant.
3. Stir in turmeric and black pepper. Cook for 30 seconds.
4. Pour in chicken broth and bring to a simmer.
5. Add shredded chicken and cooked rice to the pot. Simmer for 10 minutes.
6. Stir in lemon juice and season with salt to taste.
7. Garnish with fresh parsley and serve hot.

Notes

For an extra boost of flavor, add a bay leaf to the soup while it simmers. Remove it before serving. You can also add other vegetables like spinach or kale.