This Golden Turmeric Chicken Soup is like sunshine in a bowl! It’s a vibrant, nourishing, and incredibly flavorful soup packed with tender chicken, hearty vegetables, and the warming spices of turmeric, ginger, and cumin, all simmered in a creamy coconut milk broth. I absolutely adore making this Turmeric Chicken Soup, especially when I need something comforting and healthy. It’s easy to whip up, particularly if you use a rotisserie chicken shortcut, and it feels so good to eat – perfect for a cozy spring evening or anytime you need a comforting boost!
Why You’ll Love This Turmeric Chicken Soup
- Comforting and Nourishing: A warm, soothing soup packed with wholesome ingredients like chicken, vegetables, and beneficial spices.
- Vibrant Flavor: The combination of turmeric, ginger, cumin, garlic, and coconut milk creates a delicious and aromatic flavor profile.
- Easy to Make: Uses simple ingredients (including rotisserie chicken for convenience) and straightforward stovetop instructions.
- Beautiful Color: The turmeric gives the soup a gorgeous golden hue.
- Healthy: Lean protein, lots of vegetables, and anti-inflammatory spices make this a healthy choice.
Ingredients for Turmeric Chicken Soup
Here’s what you’ll need to make this golden, comforting soup. The full list with measurements is in the recipe card below.
Chicken & Vegetables
- Rotisserie chicken, shredded (or any chicken leftovers) (Meat)
- Medium onion, diced (Vegetable)
- Carrots, thinly sliced (Vegetable)
- Scallions, chopped (Vegetable)
- Celery stalk, thinly sliced (Vegetable)
- Green peas (frozen is ok) (Vegetable)
Broth & Aromatics
- Extra-virgin olive oil (Oil)
- Garlic, grated (Aromatic)
- Small knob of ginger, peeled and grated (Aromatic)
- Turmeric powder (Spice)
- Cumin powder (Spice)
- Low-sodium chicken broth (Liquid)
- Coconut milk (canned) (Dairy Alternative)
- Chopped fresh parsley (Herb)
Seasoning
- Kosher salt (Seasoning)
- Black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the warm flavors of this Turmeric Chicken Soup, but here are some delicious variations:
- Add Noodles: Stir in some cooked rice noodles or egg noodles at the end for a heartier soup.
- Different Vegetables: Add sliced mushrooms, diced sweet potatoes, spinach, or kale.
- Make it Spicy: Add a pinch of cayenne pepper or some red curry paste along with the turmeric and cumin.
- Add Lemongrass: Add a bruised stalk of lemongrass while simmering the broth (remove before serving) for extra Thai-inspired flavor.
- Vegan Version: Omit the chicken, use vegetable broth, and perhaps add chickpeas or lentils for protein.
How to Make Turmeric Chicken Soup
Let me show you how easy it is to make this comforting Turmeric Chicken Soup:
Sauté Vegetables
- I heat the extra-virgin olive oil over medium heat in a large soup pot or Dutch oven.
- I add the diced onions, thinly sliced carrots, chopped scallions, thinly sliced celery, green peas, and 1 teaspoon of kosher salt.
- I sauté these, stirring occasionally, for 10-15 minutes until the vegetables start to soften.
Add Spices and Aromatics
- Next, I add the grated garlic, cumin powder, and turmeric powder to the pot.
- I continue cooking for 2 minutes, stirring frequently, until the spices and garlic are wonderfully fragrant. Toasting the spices like this really enhances their flavor!
Simmer the Soup
- I add the chicken broth, coconut milk, chopped fresh parsley, and the shredded cooked chicken to the pot.
- I scrape up any flavorful stuck-on bits from the bottom of the pot.
- I bring the mixture to a simmer.
Gentle Simmer
- I cover the pot with a lid, leaving it partially opened, and let the soup simmer on low heat until the veggies are tender – this usually takes about 10-15 minutes. It’s important to keep simmering on low to prevent the coconut milk from separating or boiling too rapidly.
Season and Serve
- I taste the soup and adjust the seasoning with more salt and pepper if needed.
- I serve the Turmeric Chicken Soup hot, garnished with extra fresh parsley if I like.
Tips and Tricks for the BEST Turmeric Soup
Here are my secrets for making this Turmeric Chicken Soup truly exceptional:
- Use Rotisserie Chicken: This shortcut saves significant time and adds great flavor from the pre-cooked chicken.
- Fresh Ginger and Garlic: Using freshly grated ginger and garlic provides the most vibrant flavor compared to dried powders.
- Sauté Vegetables Well: Taking the time to soften the onions, carrots, and celery builds a flavorful base for the soup.
- Low Simmer: Once the coconut milk is added, maintain a gentle simmer to prevent it from separating or curdling.
- Taste and Adjust: Seasoning is key! Taste at the end and add more salt, pepper, or even a squeeze of lime juice if desired.
How to Serve
This Turmeric Chicken Soup is delicious served:
- As Is: A complete and comforting meal in a bowl.
- With Rice or Quinoa: Serve over a scoop of cooked jasmine rice or quinoa.
- With Crusty Bread: Perfect for dipping into the flavorful broth.
- Garnished: Top with extra fresh parsley or cilantro, a squeeze of lime, or a drizzle of chili oil.
Serve warm.
Make Ahead and Storage
This soup tastes even better the next day as the flavors meld! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, being careful not to boil it vigorously if reheating a large batch.
FAQs about Turmeric Chicken Soup
- Can I use chicken breasts instead of rotisserie chicken?
- Yes. You can add raw bite-sized chicken breast pieces to the broth along with the vegetables and simmer until cooked through, or cook them separately and add them at the end.
- Can I use light coconut milk?
- You can, but full-fat canned coconut milk provides the richest flavor and creamiest texture. Light coconut milk will result in a thinner soup.
- Can I freeze this soup?
- Yes, this soup generally freezes well. Let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Enjoy this golden, comforting, and incredibly flavorful Turmeric Chicken Soup! It’s a perfect bowl of goodness for any day.
Print
Golden Turmeric Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This vibrant and comforting Turmeric Chicken Soup is packed with flavor and wholesome ingredients. Shredded chicken, carrots, celery, scallions, and peas simmer in a creamy coconut milk broth infused with turmeric, cumin, garlic, and ginger.
Ingredients
Scale
- 1 1/4 pounds cooked chicken, shredded (rotisserie chicken or leftovers work well)
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, thinly sliced
- 3 scallions (green onions), chopped
- 1 celery stalk, thinly sliced
- 3 cloves garlic, grated or minced
- 1 small knob fresh ginger, peeled and grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat unsweetened coconut milk
- 1 cup green peas (frozen or fresh)
- 1/4 cup chopped fresh parsley, plus more for garnish (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, chopped scallions, sliced celery, and green peas. Season with 1 teaspoon kosher salt. Sauté, stirring occasionally, for 10-15 minutes, or until the vegetables begin to soften.
- Add Aromatics and Spices: Add the grated garlic, grated ginger, ground turmeric, and ground cumin to the pot. Cook for 2 minutes, stirring frequently, until the spices and garlic are fragrant.
- Add Liquids and Chicken: Pour in the chicken broth and coconut milk. Add the shredded cooked chicken and chopped fresh parsley. Stir well, scraping up any bits from the bottom of the pot.
- Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot partially (leaving a small opening for steam to escape), and simmer until the vegetables are fully tender, about 10-15 minutes. Simmer gently to prevent the coconut milk from separating.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with extra fresh parsley, if desired. Serve hot.
Notes
- Chicken: This recipe is perfect for using leftover cooked chicken or a store-bought rotisserie chicken.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture and flavor. Shake the can well before opening. Avoid boiling the soup rapidly after adding coconut milk to prevent separation.
- Turmeric: Turmeric provides vibrant color and earthy flavor. Be mindful that it can stain surfaces.
- Vegetables: Feel free to add other vegetables like diced potatoes or sweet potatoes (add them earlier with the carrots and onions) or chopped kale (add with the chicken).
- Green Peas: Adding peas earlier (as per instructions) results in very soft peas. If you prefer brighter, firmer peas, add them during the last 5 minutes of simmering.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.