Comforting Turmeric Chicken Soup: A Simple Recipe

I remember the first time I made turmeric chicken soup. My little Leo had the sniffles, and I felt so helpless. I wanted to give him the biggest, warmest hug in a bowl. I knew chicken soup was classic, but I wanted to give it a boost, something extra. The turmeric chicken soup I created that day was a Dinnertime Win! Leo adored it and it’s been a staple ever since.

My whole family now asks for turmeric chicken soup whenever they need a little comfort. It’s so easy, even on those days when you feel like you’re running on empty. This turmeric chicken soup brings all the cozy feels.

This recipe is for all my fellow busy moms out there who want to feed their families nourishing, comforting food without spending hours in the kitchen. Let’s get cooking!

INGREDIENTS You’ll Need:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 cup cooked rice or quinoa (optional)
• 1/4 cup fresh parsley, chopped
• Juice of 1/2 lemon
• Salt to taste

Trust me, this turmeric chicken soup ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store.

No worries if you don’t have fresh parsley – I use a tablespoon of dried parsley for extra comfort in my turmeric chicken soup. This turmeric chicken soup proves delicious doesn’t mean expensive. I find chicken thighs create a more rich flavor in my turmeric chicken soup, but if I have chicken breasts on hand, I’ll use those instead!

Here’s a turmeric chicken soup comfort hack that changed our family’s dinnertime: I pre-chop all my veggies on Sunday, so they are ready to go. This makes my weeknight meals so much easier! My family gets extra comfort when I add a pinch of red pepper flakes. This adds a little kick to my turmeric chicken soup. You might also want to explore other variations of this comforting dish, like this healing chicken soup with turmeric and ginger for extra flavor.

Let’s Make it Happen!

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
3. Add the minced garlic, ground turmeric, ground ginger, and black pepper. Cook for 1 minute more, stirring constantly. Your turmeric chicken soup should smell amazing by now!
4. Pour in the chicken broth and bring to a simmer. This is the perfect time to prep tomorrow’s school lunches!
5. Add the chicken pieces to the pot. Make sure the chicken is cooked through. Cook until chicken is no longer pink, about 10-12 minutes.
6. If using, stir in the cooked rice or quinoa.
7. Stir in the chopped parsley and lemon juice. Season with salt to taste. Don’t worry if your turmeric chicken soup looks a little cloudy. This is completely normal!
8. Simmer for another 5 minutes to let the flavors meld.

Here’s where I used to struggle with my turmeric chicken soup – I would always forget to add the lemon juice at the end! The lemon juice really brightens up the flavor. In my busy kitchen, this comforting turmeric chicken soup usually takes about 30 minutes to make, start to finish. While your turmeric chicken soup is cooking, take a moment to appreciate creating comfort for your family!

This comforting turmeric chicken soup reminds me of another family favorite: our chicken parmesan soup.

How We Love to Eat This!

The kids devour this comforting turmeric chicken soup when I serve it with some crusty bread for dipping. This makes the meal feel more substantial. This turmeric chicken soup is perfect for those busy weeknights when we need comfort food fast! Some families even like to explore different versions, like this anti-inflammatory turmeric chicken soup for its added health benefits.

I also love to add a dollop of plain Greek yogurt on top for extra creaminess. We often have leftover turmeric chicken soup, which makes a great lunch the next day!

During the fall, I add butternut squash to my turmeric chicken soup for a seasonal twist. My friend Sarah tried this turmeric chicken soup when she was feeling under the weather, and she said it made her feel so much better! It truly is a healing bowl of goodness.

If your kids love this hearty recipe, they’ll go crazy for our chilis chicken enchilada soup recipe.

FAQs: Your Questions Answered

• Is this turmeric chicken soup really filling enough for growing kids? Absolutely! The chicken and rice (or quinoa) provide plenty of protein and carbs to keep them satisfied.
• What if my picky eater won’t try this turmeric chicken soup? Start by offering them a small taste. You can also let them help you add the parsley or lemon juice. Make it fun!
• Can I meal prep this turmeric chicken soup for busy weeks ahead? Yes! This turmeric chicken soup is great for meal prepping. It will store in the fridge for up to 4 days.
• Can I freeze this turmeric chicken soup? For sure, just be sure to use freezer safe storage containers. Thaw in the fridge overnight before reheating.
• How can I make this turmeric chicken soup vegetarian? Substitute the chicken broth with vegetable broth and add chickpeas or lentils for protein. You can also add more vegetables like sweet potatoes or spinach.
• Is this turmeric chicken soup spicy? No, this recipe is very mild. The small amount of black pepper helps with the absorption of the turmeric but doesn’t add any heat.
• I don’t have fresh ginger, can I use ground ginger? Yes, ground ginger works just as well! I use about 1/2 teaspoon of ground ginger to replace 1 teaspoon of fresh ginger. This tip for my turmeric chicken soup is a lifesaver when I am out of fresh!

For more simple comfort food ideas for busy families, check out our southwest chicken soup! If you are looking for something different, there are other delicious variations of chicken soup, like the best chicken soup you’ll ever eat.

Final Thoughts:

This turmeric chicken soup supports my family’s comfort food goals because it’s packed with nutrients, easy to make, and tastes amazing. It’s a win-win!

Here are my turmeric chicken soup Comfort Hacks:

• Prep veggies ahead of time to save time during the week.
• Use rotisserie chicken for an even faster meal.
• Add a squeeze of lemon juice at the end to brighten the flavors.

Here are some family-tested turmeric chicken soup variations:

1. Spicy Turmeric Chicken Soup: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
2. Creamy Turmeric Chicken Soup: Stir in a splash of coconut milk for extra creaminess.
3. Lemon Herb Turmeric Chicken Soup: Add extra herbs like thyme or rosemary for a fragrant twist.

My daughter, Lily, loves the creamy version, while my son, Leo, prefers it with a little spice. I love mine with extra lemon and herbs!

I hope you make this your own way and that it brings your family as much comfort as it brings mine. Remember, you’ve got this!

I hope you enjoy this satisfying turmeric chicken soup! It’s a simple and comforting way to nourish your family. Happy cooking!

turmeric chicken soup

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This comforting turmeric chicken soup is packed with anti-inflammatory benefits and is incredibly flavorful. A simple and nourishing dish perfect for a cozy night in.

• Author: Beatriz
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: American

Ingredients

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• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup cooked rice or quinoa
• 1/2 cup chopped fresh cilantro
• Salt to taste
• Lemon wedges for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and ginger and cook for 1 minute more, until fragrant.
3. Stir in turmeric, cumin, and black pepper and cook for 30 seconds.
4. Pour in chicken broth and bring to a boil.
5. Add chicken pieces and reduce heat to a simmer. Cook until chicken is cooked through, about 15-20 minutes.
6. Stir in cooked rice or quinoa and cilantro. Season with salt to taste.
7. Serve hot with a lemon wedge, if desired.

Notes

For an extra boost of flavor, add a squeeze of lemon juice or a dollop of Greek yogurt to each bowl before serving.