Recipe: Golden Turmeric Chicken Soup
Dinner Recipes, Poultry Recipes, Soups + Stew Recipes
Colds are no match for this antioxidant-rich golden turmeric chicken noodle soup recipe made with turmeric, ginger, and chickpeas. Coconut milk adds creaminess to this dairy-free soup recipe.
Cold and flu season is almost here, but we’ve got the perfect soup recipe to help you ward off the sniffles. There’s nothing more comforting than warming up with a steaming bowl of nutritious soup like this golden turmeric chickpea chicken soup.
It is packed with flavor as well as flu-fighting antioxidants thanks to the turmeric and ginger.
Canned coconut milk adds a creaminess to this dairy-free and gluten-free soup. You can easily adapt it to suit a variety of eaters – we’ve included some notes on just how to do it below.
This chicken soup recipe also freezes well if you want to save a few bowls in case your house does come down with the dreaded cold or sore throat.
Ingredients You’ll Need
- Chicken: we used boneless skinless chicken breasts which get cooked in the soup broth for extra flavor. However, you can also use shredded leftover rotisserie chicken from the store.
- Chickpeas: we love adding some chickpeas for extra protein and fiber. If you don’t have chickpeas, you can substitute with white beans.
- Chicken broth: using a good quality broth makes your soups taste so much better so buy a higher quality chicken stock or use homemade for this soup. Homemade bone broth would also be delicious.
- Vegetables (onions, carrots, celery): this classic trio of vegetables adds color and flavor to this soup. We also added some kale at the end for color but you can use spinach too. Other veggies that would be delicious in this soup include: spinach, green peas, chopped bell pepper, and
- Spices (turmeric, ginger thyme, cumin): this combination of spices adds tons of flavor and antioxidants to this soup. The turmeric also gives it a lovely yellow color. We prefer to use fresh ginger for better flavor, but you can substitute with 1 teaspoon ground ginger if you need.
- Coconut milk: we used a lite coconut milk since it is lower in calories and fat, but you can also use full fat canned coconut milk.
Variations
- Make it Vegan: to make a vegetarian or vegan friendly version of this soup, leave out the chicken, use vegetable broth instead of chicken broth, and add 2 cans of chickpeas.
- Make it Paleo or Whole-30: you don’t need to change much to make this homemade chicken soup paleo and whole30 friendly – just omit the chickpeas.
Tools For This Recipe
- Dutch oven or large pot
- Chicken shredder tool
- Storage containers
| Product Image | Product Name | Primary Button |
|---|---|---|
|
|
||
|
|
||
|
|
How to Make Golden Turmeric Chicken Soup
- Saute the aromatics: add the olive oil to a dutch oven or large pot over medium heat and saute the onion, carrots, and celery for 3-4 minutes or until the onion is translucent. Stir in the garlic, ginger, cumin, turmeric, thyme, and cook for another minute or two.
- Simmer: Next, add the broth, chicken and sweet potatoes. Bring to a simmer over medium-high heat with the lid on for 20-25 minutes to fully cook the chicken.
- Shred the chicken: remove the cooked chicken from the pot and shred with 2 forks on a cutting board or my favorite chicken shredder tool. Add the shredded chicken back to the pot with the chickpeas, kale, and coconut milk.
- Season and serve: simmer for a few more minutes to wilt the kale and warm up the chickpeas. Taste and season with salt and pepper.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze this soup in an airtight container for up to 3 months. Reheat in the microwave or on the stove top.
Health Benefits of Turmeric
Turmeric is a yellow-hued spice that has been used for centuries in India as a popular cooking spice and medicinal herb. The main active compound (polyphenol) in turmeric that has been well-studied is called curcumin.
This compound has anti-inflammatory properties and is an antioxidant which means it helps neutralize the damaging effects of free radicals.
Excess free radicals can cause inflammation and eventually increase the risk of chronic diseases like cancer and heart disease. Be sure to pair turmeric with black pepper as it helps you better absorb the curcumin.
Studies have linked turmeric with health benefits like lowering your risk of heart disease, lessening pain in those with arthritis, and possibly improving memory.
Although most research uses a concentrated form of the curcumin as a supplement, there is no harm in eating more turmeric!
Is Turmeric Good in Chicken Soup?
Yes! Turmeric has a very mild, earthy flavor that goes well with the chicken and vegetables in this soup recipe.
In addition to its health benefits, it also gives the soup a pretty vibrant yellow color.
Is Ground Turmeric the Same as Turmeric Powder?
Ground turmeric and turmeric powder are essentially the same thing. Both are made from dehydrated turmeric root that has been ground down into a fine powder.
The difference in the names just depends on the spice brand and how they choose to label their turmeric.
Other Healthy Soups to Explore
Total Time: 50 minutes
Yield: 6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 2 teaspoons cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 5 cups low sodium chicken broth
- 1 pound of boneless chicken breasts
- 2 sweet potatoes, chopped into ¼ inch pieces
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup lite coconut milk
- 2 cups chopped kale
- 1/2 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Directions
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add the onion, carrots and celery; cook for a few minutes until the onion becomes translucent.
- Next add in the garlic, ginger, cumin, turmeric, and thyme. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, and sweet potato.
- Bring soup to a simmer. You’ll want the chicken breasts to be covered by the broth so make sure you stir them down to the bottom.
- Reduce heat to medium low and simmer covered for 20-25 minutes or until chicken is fully cooked.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks or use the paddle attachment for a stand up mixer. Add chicken back to the pot then stir in the chickpeas, coconut milk, and kale. Cook a few more minutes to wilt the spinach. Season with salt and pepper to taste and serve!
Nutrition Information Per Serving
Calories: 295
Protein: 23 gram(s)
Fat: 8 gram(s)
Carbohydrates: 32 gram(s)
Fiber: 6 gram(s)
Sugar: 8 gram(s)
From the kitchen of: Get Healthy U
Rate this Recipe
(23 votes, average: 3.83 out of 5)
Loading...
