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To make a warm bowl of turmeric chicken soup, you need these main ingredients: - 1 lb (450g) boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon coriander powder - 6 cups chicken broth - 2 medium carrots, sliced - 1 cup spinach leaves - 1 lemon, juiced - Salt and pepper to taste These ingredients create a rich and tasty flavor. The chicken gives the soup protein. The spices add warmth and depth. You will love the bright yellow color from the turmeric. For added flavor and flair, consider these optional garnishes: - Fresh cilantro - Sliced green onions - A sprinkle of chili flakes These garnishes enhance both the taste and look of your soup. Fresh cilantro adds a nice herby note. Chili flakes give it a little kick if you like heat. Turmeric chicken soup is not just tasty; it is good for you too. Here are some health benefits of key ingredients: - Turmeric: This spice is known for its anti-inflammatory properties. It may help with pain relief. - Chicken: It provides lean protein, essential for muscle health and recovery. - Spinach: This leafy green is full of vitamins. It boosts your immune system and adds iron. - Garlic: Garlic can help lower blood pressure and improve heart health. Each ingredient in this soup works together to nourish your body and comfort your soul. Enjoying a bowl of this soup is a great way to stay healthy and satisfied. {{ingredient_image_1}} First, gather all your ingredients. You will need 1 pound of diced chicken thighs, 1 tablespoon of olive oil, 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Also, prepare 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of coriander powder. Don't forget 6 cups of chicken broth, 2 sliced carrots, 1 cup of spinach leaves, the juice of 1 lemon, and salt and pepper to taste. Fresh cilantro adds a nice touch for garnish. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about 5 minutes. The onion should be translucent. 3. Stir in the minced garlic and grated ginger. Cook this for 1 minute until it smells good. 4. Next, add the diced chicken thighs. Season with salt and pepper. Cook until the chicken is brown on all sides, about 5 to 7 minutes. 5. Sprinkle in the ground turmeric, cumin, and coriander. Stir well to coat the chicken. Let the spices bloom for 2 minutes. 6. Pour in the chicken broth and add the sliced carrots. Bring this mixture to a boil. 7. Lower the heat and let the soup simmer for 20 to 25 minutes. The chicken should be cooked through and the carrots tender. 8. Stir in the spinach and lemon juice. Cook for an additional 2 to 3 minutes until the spinach wilts. 9. Taste your soup and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. 10. Serve it hot, garnished with fresh cilantro for extra flavor. For a beautiful finish, add a handful of fresh cilantro on top of each bowl. This soup pairs well with crusty bread or a light salad, making it a complete meal. Enjoy this warm, nourishing bowl of turmeric chicken soup with family and friends! To boost the taste of your turmeric chicken soup, use fresh spices. Fresh spices have a stronger flavor than dried ones. Toasting spices in the pot before adding other ingredients can help, too. Simply heat them for a minute in the olive oil. This step wakes up their flavors. Adding a splash of coconut milk can make the soup creamy and rich. If you like heat, add a pinch of red pepper flakes. A good pot is key for this soup. A large, heavy pot works best. I recommend a Dutch oven or a stockpot. These types hold heat well and cook evenly. A sharp knife makes chopping chicken and veggies easy. Also, use a cutting board to keep your space tidy. A wooden spoon helps mix the soup without scratching your pot. One common mistake is not cooking the spices long enough. Make sure to let them bloom. This helps release their full flavor. Another mistake is adding too much salt at the start. Taste the soup before adding more salt. Lastly, don't skip the lemon juice. It adds bright flavor and balances the spices. If you follow these tips, your soup will be full of flavor! Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken thighs in a mixture of turmeric, cumin, coriander, and a splash of lemon juice for at least 30 minutes before cooking. Use Homemade Broth: If possible, use homemade chicken broth for a richer taste and better nutritional value compared to store-bought options. Enhance with Coconut Milk: For a creamier texture, add a can of coconut milk towards the end of cooking. It pairs wonderfully with the spices. Fresh Herbs Matter: Always use fresh herbs like cilantro for garnish; they add brightness and elevate the dish's overall flavor profile. {{image_2}} You can easily make this soup vegetarian. Swap chicken for chickpeas or tofu. These options add protein and keep it hearty. Use vegetable broth instead of chicken broth for a rich base. Add extra veggies like potatoes, bell peppers, or zucchini. This makes the soup colorful and tasty. If you like heat, add some spice. A pinch of cayenne pepper or red pepper flakes works well. You can also mix in fresh chili peppers for a kick. For a smoky flavor, consider adding smoked paprika. Adjust the spice level to your taste. A little heat can make the soup exciting! You don’t have to stick with chicken broth. Try mushroom broth for a deep, rich flavor. This option pairs well with the spices. Bone broth is another great choice. It’s nutritious and adds depth to the soup. Experiment with different broths to find your favorite! After enjoying your turmeric chicken soup, let it cool down first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Just make sure to label the container with the date. When you’re ready to eat your leftovers, heat the soup on the stove. Pour it into a pot and warm it over medium heat. Stir it often to heat it evenly. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between, until it’s hot. If you freeze the turmeric chicken soup, it can last up to three months. Use a freezer-safe container or bag. Leave some space at the top, as liquids expand when they freeze. When you’re ready to eat it, thaw the soup in the fridge overnight. Then, reheat it on the stove or microwave as described above. Yes, you can use different chicken parts. Bone-in chicken adds more flavor. You can also use chicken breasts if you prefer white meat. Just remember to adjust cooking time for different cuts. For example, breasts cook faster than thighs. Absolutely! Turmeric chicken soup is very healthy. Turmeric has anti-inflammatory properties. The ginger and garlic boost your immune system. Spinach adds vitamins and minerals. This soup is low in calories and high in nutrients. It’s great for recovery and overall wellness. To make this soup in a slow cooker, start by sautéing the onion, garlic, and ginger in olive oil. Then add these to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours. You will enjoy a warm, flavorful soup ready to serve. You learned how to make delicious turmeric chicken soup today. We covered main ingredients, tasty garnishes, and health benefits. You now know preparation steps, cooking tips, and common mistakes to avoid. Plus, I shared fun variations and storage tips. You have all you need to enjoy this soup. Now, get cooking and savor every spoonful of warmth and flavor. Your kitchen adventure awaits!

Turmeric Chicken Soup

A flavorful and healthy soup made with turmeric, chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 6 cups chicken broth
  • 2 medium carrots, sliced
  • 1 cup spinach leaves
  • 1 lemon juiced
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the diced chicken thighs to the pot, season with salt and pepper, and cook until the chicken is browned on all sides, about 5-7 minutes.
  • Sprinkle in the ground turmeric, cumin, and coriander, stirring well to coat the chicken and allow the spices to bloom for about 2 minutes.
  • Pour in the chicken broth, followed by sliced carrots. Bring to a boil.
  • Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and the carrots are tender.
  • Stir in the spinach and lemon juice, cooking for an additional 2-3 minutes until the spinach has wilted.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
  • Serve hot, garnished with freshly chopped cilantro for an extra burst of flavor.

Notes

Adjust seasoning to taste and garnish with fresh cilantro.
Keyword chicken, easy, healthy, soup, turmeric