Chicken Turmeric Soup

Whenever I’m feeling under the weather or just need a warm bowl of comfort, I turn to my favorite dish: Chicken Turmeric Soup. This recipe has been my go-to for years, filling my kitchen with an irresistible aroma that instantly lifts my spirits. I remember the first time I made it; the vibrant color of the turmeric and the savory scent of the simmering chicken brought my family together. We all gathered around the table, bowls in hand, as laughter filled the air. There’s something magical about sharing a home-cooked meal, especially one as nourishing as this. The warmth of the turmeric and the heartiness of the chicken create a hug in a bowl that soothes the soul.

What You Need for Chicken Turmeric Soup

Creating Chicken Turmeric Soup is a journey through flavors and textures. The beauty of this recipe lies in its wholesome ingredients, each chosen for their unique contributions to the dish. The earthy notes of turmeric pair beautifully with the succulence of chicken and the sweetness of fresh vegetables. Together, they make a nourishing meal that is both satisfying and delightful.

• 2 tablespoons olive oil: This rich oil sets the stage for sautéing the aromatic ingredients.
• 2 cloves garlic: Minced for a burst of flavor that enhances the overall dish.
• 1 sweet onion: Diced, bringing sweetness and depth to the soup.
• 3 carrots: Chopped to add a beautiful color and natural sweetness.
• 3 celery stalks: Chopped for a delightful crunch and aromatic flavor.
• 1 1/2 pounds boneless and skinless chicken breasts: Sliced into thin strips, they provide heartiness and protein.
• 1 tablespoon turmeric powder: The star spice that gives the soup its vibrant color and health benefits.
• 1/4 teaspoon mustard seed: A unique addition for extra flavor.
• 1/4 teaspoon cayenne pepper: For a hint of spice that warms the palate.
• 1 teaspoon sea salt: To enhance all the flavors.
• 6 cups low-sodium chicken broth: The base of the soup, rich and savory.
• 1 tablespoon lemon juice: A splash of acidity to brighten the flavors.
• 1 cup quinoa or brown rice, cooked: For added texture and nutritional value.
• 1 bunch cilantro, chopped: Fresh herbs to garnish and elevate the dish.

Cooking Instructions for Chicken Turmeric Soup

Ready to bring this delicious dish to life? Making Chicken Turmeric Soup is a straightforward process that will fill your kitchen with wonderful aromas. Each step is simple yet rewarding, guiding you to a delicious bowl of goodness.

1. Start by heating the olive oil in a large soup pot over medium heat. You want it hot enough to sauté the garlic without burning it, so watch closely.
2. Add the minced garlic to the pot, letting it cook for about 1 to 2 minutes. You’ll notice the fragrant scent wafting through your kitchen; this is a sign your soup is off to a great start.
3. Next, toss in the diced onion, carrots, and celery. Cook these vegetables for a few minutes, stirring occasionally until they begin to soften and caramelize just slightly.
4. Once the vegetables have softened, add the thinly sliced chicken to the pot. Cook for about 4 minutes, stirring to ensure all sides of the chicken get a nice sear and are cooked through.
5. After the chicken is cooked, it’s time to add the earthy turmeric, mustard seed, cayenne pepper, and sea salt. Stir everything together, allowing those wonderful spices to coat the chicken and vegetables evenly.
6. Pour in the chicken broth and add the lemon juice, bringing the mixture to a boil. This is when the magic happens as all the flavors meld together.
7. Once boiling, reduce the heat and let it simmer for about half an hour. This slow cooking allows the chicken to become tender and the soup to develop rich flavors.
8. After the simmering time is up, stir in the cooked quinoa or brown rice. This adds a filling, nutritious element to your soup.
9. Finally, serve your Chicken Turmeric Soup hot, garnished with freshly chopped cilantro on top for a burst of color and flavor.

Tips and Tricks about Chicken Turmeric Soup

Each pot of Chicken Turmeric Soup can be improved with a few handy tips. With these suggestions, you’ll elevate your cooking game and ensure your soup is perfect every time.

• Storage: Store any leftovers in an airtight container in the fridge. They’ll keep well for up to 4 days.
• Freezing: You can freeze this soup for up to three months. Make sure to let it cool completely before transferring to freezer-safe containers.
• Serving Suggestions: Pair your soup with crusty bread or a fresh salad for a complete meal.
• Spice Levels: Adjust the cayenne pepper to your preferred spice level. For a milder soup, reduce the amount.
• Cooking Method: This soup can also be made in a slow cooker for a set-and-forget option. Just add all the ingredients and let it cook on low for 6 to 8 hours.

What to Pair With Chicken Turmeric Soup

When it comes to serving Chicken Turmeric Soup, you’ll find plenty of delightful options to complement its rich flavors. Here are some ideas:

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the soup, soaking up all the delicious broth.
• Salad: A light green salad dressed with lemon vinaigrette adds a refreshing contrast to the hearty soup.
• Seasonal Vegetables: Roasted seasonal vegetables make for a lovely side dish that pairs beautifully with the soup’s flavors.
• Rice or Quinoa: If you didn’t add enough grains to the soup, serve some cooked quinoa or rice on the side to make the meal heartier.
• Occasions: This soup is perfect for cozy winter dinners, family gatherings, or even as a comforting lunch.

FAQ

Conclusion

In conclusion, Chicken Turmeric Soup stands out as a comforting and nourishing dish packed with flavor. Its vibrant ingredients and rich spices create a delightful experience in every bowl, making it a favorite for many. I encourage you to try this recipe; it’s not just food, it’s a warm hug on a chilly day. You won’t regret making this hearty dish a part of your regular meal rotation.

Chicken Turmeric Soup

The ultimate comfort food, Chicken Turmeric Soup is a flavorful dish that warms the heart and soul. With golden turmeric and tender chicken, this easy weeknight dinner is sure to become a family favorite. Make it tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 sweet onion diced
• 3 carrots chopped
• 3 celery stalks chopped
• 1 1/2 pounds boneless and skinless chicken breasts sliced into thin strips
• 1 tablespoon turmeric powder
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 6 cups low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 cup quinoa or brown rice cooked
• 1 bunch cilantro chopped, for garnish

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Wooden Spoon
• Chef's Knife

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add garlic and cook for 1 to 2 minutes, then add onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften, then add chicken. Cook for another 4 minutes, stirring so all sides of the chicken cook. Add the turmeric, mustard seed, cayenne, and salt, then pour in the chicken broth and lemon juice. Bring to a boil, then simmer for about half an hour. Add cooked quinoa or rice and top with chopped cilantro.

Notes

• Storage: Store any leftovers in an airtight container in the fridge. They’ll keep well for up to 4 days.
• Freezing: You can freeze this soup for up to three months. Make sure to let it cool completely before transferring to freezer-safe containers.
• Serving Suggestions: Pair your soup with crusty bread or a fresh salad for a complete meal.
• Spice Levels: Adjust the cayenne pepper to your preferred spice level. For a milder soup, reduce the amount.
• Cooking Method: This soup can also be made in a slow cooker for a set-and-forget option. Just add all the ingredients and let it cook on low for 6 to 8 hours.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.