4.9 from 48 votes
Turmeric Chicken Soup Recipe
Turmeric Chicken Soup is one of the best chicken soup recipes ever. Made with anti-inflammatory turmeric and ginger, the flavor is hard to resist.
Prep Time
10 mins
Cook Time
26 mins
Total Time
36 mins
Servings:
6
Calories:
393 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion
- 3 carrot
- 3 celery ribs
- 4 garlic minced, cloves
- 1 ½ teaspoons Turmeric ground
- 1 ½ teaspoons thyme dried
- 1 inch ginger minced, fresh
- 4 cups water
- 1 ¼ pounds chicken thighs (boneless & skinless)
- 12 ounces sweet potato , cut into ½-inch cubes
- 2 teaspoons salt fine sea salt
- ½ teaspoon black pepper ground
- 1 cup coconut milk stirred well before measuring, canned
- lemon for serving (optional, wedges
Instructions
- Add the olive oil to a large soup pot over medium heat. Saute the onion, carrot, and celery for 5 minutes. Then add the garlic, ginger, turmeric, and thyme and stir for 1 more minute.
- Immediately pour the water into the pot to prevent the spices from burning to the bottom. Then add in the chicken, sweet potatoes, salt, and black pepper. Bring the liquid to a boil over high heat.
- Once the soup is boiling, lower the heat to a gentle simmer. Cover the pot and let the soup cook for 20 minutes or until the chicken reaches an internal temperature of 165ºF.
- When the chicken is cooked, use tongs to carefully transfer it to a cutting board. Use 2 forks to shred the chicken, or a sharp knife to chop it into bite-sized chunks. Return the chicken to the soup, then stir in the cup of coconut milk.
- Season with additional salt and pepper, to taste. (I usually add 1 teaspoon of salt, but only a ½ teaspoon at a time.) Serve with lemon wedges on the side. A squeeze of lemon juice will brighten the flavor when you serve it!
Cup of Yum
Notes
- Nutrition information is for roughly 1 1/2 cups of soup, assuming you get 9 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
- Turmeric Note: Be careful when working with turmeric, as its yellow color may stain anything it touches! Use a spoon rest for your spatula or ladle after stirring the soup.
- This recipe is adapted from my Detox Soup, which is made with lentils. If you need a vegetarian option, try replacing one cup of water with coconut milk in that recipe for a creamy option.
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
19g
(6%)
Protein
18g
(36%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
93mg
(31%)
Sodium
917mg
(38%)
Potassium
640mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
13233IU
(265%)
Vitamin C
6mg
(7%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 393
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 917mg | 38% |
| Potassium | 640mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 13233IU | 265% |
| Vitamin C | 6mg | 7% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.