Turmeric Chicken Soup Recipe

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Golden, aromatic, and soul-soothing — this Turmeric Chicken Soup is everything you crave when comfort and wellness are on the menu. Loaded with tender shredded chicken, hearty carrots, green peas, and a warming turmeric-infused broth, this vibrant bowl not only tastes amazing but also feels like a cozy hug from the inside out. The earthy spice of turmeric combined with the mild sweetness of vegetables and the savory depth of the broth creates a balance that’s both nourishing and delicious.

Whether you’re fighting off a cold or just need a wholesome dinner idea, this soup is a go-to favorite. It’s simple to prepare, incredibly flavorful, and packed with anti-inflammatory benefits thanks to the turmeric. The colors alone are enough to lift your mood — but the flavor? That’s where the magic really happens.

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Ingredients for this Turmeric Chicken Soup Recipe

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger (optional for added warmth)
• Salt and black pepper, to taste
• 6 cups chicken broth (preferably low sodium)
• 2 cups shredded cooked chicken (rotisserie or poached)
• 1 cup frozen peas
• Juice of ½ lemon (for brightness)
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

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Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

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Step 2: Add Vegetables and Spices

Add the sliced carrots and diced celery to the pot. Sauté for 5 minutes until they begin to soften. Sprinkle in the turmeric, ground ginger (if using), salt, and pepper. Stir well to coat the vegetables evenly with the spices.

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Step 3: Pour in the Broth

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15–20 minutes, allowing the flavors to develop and the carrots to become tender.

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Step 4: Add Chicken and Peas

Stir in the shredded cooked chicken and frozen peas. Continue simmering for another 5 minutes until everything is heated through.

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Step 5: Finish with Lemon Juice and Herbs

Squeeze in the lemon juice for a burst of brightness. Taste and adjust seasoning with more salt or pepper if needed. Just before serving, sprinkle with fresh parsley or cilantro for a vibrant finish.

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Estimated Nutrition (per 1.5 cup serving)

• Calories: ~250
• Protein: 25g
• Fat: 10g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: ~600mg
• Note: Nutritional values are estimates and can vary depending on specific ingredients used.

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Frequently Asked Questions

What type of chicken works best for this soup?

Rotisserie chicken is a convenient and flavorful option, but poached or roasted chicken breast works just as well.

Can I make this soup vegetarian?

Absolutely! Substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.

Is turmeric spicy?

Not at all — turmeric adds a warm, earthy flavor and vibrant color, but it isn’t spicy.

Can I add noodles or rice to this soup?

Yes! Cooked noodles, rice, or even quinoa can be stirred in for extra heartiness. Add them just before serving to prevent sogginess.

What’s a good substitute for peas?

If you’re not a fan of peas, try using corn, green beans, or chopped zucchini.

Can I make this in a slow cooker?

Yes, you can! Sauté the aromatics first, then add everything (except peas and lemon juice) to the slow cooker and cook on low for 6–7 hours. Add peas and lemon juice in the last 15 minutes.

How do I enhance the flavor further?

Try adding a bay leaf during simmering, or finish with a swirl of coconut milk for creaminess.

Is this soup gluten-free?

Yes, all the ingredients listed are naturally gluten-free — just double-check your broth to ensure it’s certified gluten-free.

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