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–+ servings
Turmeric Chicken Soup

Nourishing Turmeric Chicken Soup for Cozy Evenings

This Turmeric Chicken Soup combines tender chicken, vibrant veggies, and spices, offering a warm hug in a bowl perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use any vegetable oil as a substitute.
  • 1 medium White Onion Yellow onions can be used interchangeably.
  • 3 cloves Garlic Can substitute with garlic powder.
For the Soup
  • 2 pieces Chicken Breast Thighs can be used for more flavor.
  • 6 cups Chicken or Vegetable Broth Homemade or store-bought works.
For the Vegetables
  • 1 stalk Celery Can be omitted for texture preference.
  • 2 medium Carrots Can substitute with parsnips or sweet potatoes.
  • 1 medium Zucchini Replace with any soft vegetable like yellow squash.
  • 2 cups Kale Can substitute with spinach or Swiss chard.
For the Seasoning
  • 1 tablespoon Turmeric Fresh turmeric can be used for a stronger flavor.
  • 1 teaspoon Sweet Paprika Regular paprika can be used if preferred.
  • 1 tablespoon Fresh Ginger Ground ginger can be a substitute.
  • to taste Salt Use sea salt or kosher salt as preferred.
  • to taste Black Pepper Omit for a low histamine option.
For Garnishing
  • to taste Parsley Any fresh herb like cilantro or chives can be used.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Turmeric Chicken Soup
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking for 5-6 minutes until soft.
  2. Stir in grated ginger, turmeric, and paprika. Cook for an additional minute until fragrant.
  3. Mix in diced celery, carrots, and zucchini. Sauté for 2-3 minutes until beginning to soften.
  4. Introduce chicken breasts and broth. Bring to a gentle boil, then simmer uncovered for 30 minutes.
  5. Remove chicken to cool, then shred it into bite-sized pieces and return it to the pot along with kale.
  6. Season with salt and optional black pepper. Ladle into bowls and garnish with parsley before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 3000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Use fresh turmeric and ginger for better flavor; feel free to swap seasonal vegetables and adjust seasoning before serving.

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