This turmeric chicken soup is a nutrient-packed powerhouse, ideal for meal prep or a comforting family dinner. It’s the ultimate way to warm up and recharge, especially during the winter months. Loaded with anti-inflammatory ingredients like ginger, turmeric and garlic, it’s as healing as it is delicious!
Looking for more warming soup recipes? Try my Lemon chicken soup with orzo, Comforting Spanish soup or this Hearty bean soup.
The best immunity boosting chicken soup
This turmeric chicken soup is a wholesome, healing dish loaded with anti-inflammatory ingredients like turmeric, garlic, celery and ginger, creating a comforting soup with warm, earthy flavors.
Turmeric steals the show with its powerful benefits, making this soup not only tasty but also great for your health. It’s the perfect recipe for chilly days, when you need something soothing, or to give your immune system a boost.
Follow my Step-by-Step VIDEO or cook along with me on YouTube to make this cozy soup!!
Why you’ll love this chicken soup
- It’s comforting, hearty, and packed with incredible flavors.
- Loaded with nutrient-rich vegetables, healthy fats, and protein to keep you energized.
- A nourishing, immune-boosting recipe perfect for cold days or when you need a healthful pick-me-up.
- Super customizable! Add your favorite veggies, carbs, or even make a vegetarian version.
- Great for meal prep—make it ahead or whip up a big batch to freeze for those days when you need it most.
Ingredients for turmeric chicken soup
- Chicken thighs: Boneless and skinless for tender, juicy chunks. You can also use chicken fillets if preferred.
- Turmeric: Adds a mild earthy, slightly peppery flavor with health-boosting properties. This recipe uses ground turmeric, but fresh turmeric works great too if you can find it.
- Carrots: Bring natural sweetness and depth of flavor to the soup.
- Celery stalks: A soup essential, packed with vitamins and antioxidants.
- Onion: Creates a flavorful base, you can substitute with leek for a milder taste.
- Garlic: This recipe uses 3 cloves, but feel free to go up to 6 for extra flavor.
- Ginger: A powerful addition.
- Chicken broth: Use store-bought or homemade broth if you have some stashed in the freezer.
- Olive oil: Perfect for sautéing the vegetables.
- Green peas: Add a pop of color and a hint of sweetness to the soup.
- Fresh parsley: For a burst of flavor, fresh dill works as a great alternative.
- Black pepper: A finishing touch to enhance all the flavors.
Personalize it!
- Veggie boost: Add extra veggies like broccoli, cauliflower, spinach, or kale for more nutrients and flavor.
- Make it filling: Toss in pasta (like angel hair, capellini, or orzo), egg noodles, white rice, barley, potatoes, or pearl couscous. For best results, cook rice or noodles separately and add them to your bowl just before serving.
- Vegetarian option: Swap the chicken for white beans or chickpeas and use vegetable broth instead of chicken broth.
- Creamy twist: Add a splash of heavy cream or coconut milk.
Storing tips
- To store: Keep this chicken soup in airtight containers in the fridge for up to 3 days. Reheat on the stovetop over medium until warmed through.
- To freeze: Allow the soup to cool completely, then transfer it to a freezer-safe container (or portion it into individual containers for easy meal prep). Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then heat it in a pot over medium until the chicken is thoroughly warmed.
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Thanks so much for your support!
Turmeric Chicken Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion - diced
- 3 carrots - peeled and sliced
- 2 celery stalks - diced
- 3 garlic cloves - grated
- 1 tbsp grated ginger
- 1.1 pounds boneless/skinless chicken thighs
- 6 cups chicken broth
- 1 tsp ground turmeric
- 1 cup frozen peas
- 2 tbsp chopped parsley
- ¼ tsp freshly ground black pepper
- salt - to taste
Instructions
- Get your prep done before you start cooking: Dice the onion, dice the celery stalks, peel and slice the carrots into half-moons. Chop the parsley. Grate the ginger and garlic cloves.
- Heat oil over medium high in a pot. Add onion, carrots and celery stalks. Sauté for 5 minutes. Add garlic and ginger, sauté for 1 minute.
- Add chicken thighs and pour in chicken broth. Add turmeric and peas. Cover and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
- Remove chicken from pot onto a clean plate and shred, using 2 forks. Return to the pot.
- Taste and adjust salt. Finish off with black pepper and parsley. Enjoy!
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