Go Back
- Chicken: I use 1 lb of boneless, skinless chicken breasts. Dicing the chicken helps it cook quickly. Chicken is a great source of protein and keeps you full. - Vegetables: I include onion, garlic, ginger, carrot, zucchini, and baby spinach. They add color and nutrients. Each vegetable brings its own flavor and health benefits. - Spices: The star here is 2 teaspoons of ground turmeric. It gives the soup its warm color and health perks. I also use cumin and coriander for depth. - Olive oil: A tablespoon of olive oil is perfect for sautéing. It adds healthy fats and enhances the flavors of the soup. - Coconut milk: One can of coconut milk provides creaminess. It balances the spices and adds a touch of sweetness. - Chicken broth: Three cups of chicken broth serve as the base. It adds depth and richness to the soup. - Fresh cilantro: A sprinkle of fresh cilantro adds brightness. It brings a fresh flavor that lifts the soup. - Lime juice: Squeezing lime juice just before serving adds a tangy kick. It brightens the soup and enhances all the flavors. {{ingredient_image_1}} First, you need to prepare the chicken and vegetables. Start by dicing 1 pound of boneless, skinless chicken breasts into small pieces. This helps the chicken cook evenly and quickly. Next, chop 1 medium onion into small bits. Then, mince 3 cloves of garlic and grate a tablespoon of fresh ginger. These aromatics will add great flavor to your soup. Now, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, which takes about 5 minutes. After that, stir in the minced garlic and grated ginger. Cook them for just 1 minute until they smell great. Next, add the diced chicken to the pot. Sprinkle in salt, pepper, 2 teaspoons of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook the chicken until it turns white and is no longer pink, about 5-7 minutes. Then, pour in 3 cups of chicken broth and 1 can of coconut milk. Stir well, and bring the mixture to a gentle simmer. Once your soup is simmering, it’s time to add the vegetables. Dice 1 medium carrot and 1 medium zucchini, then toss them into the pot. Allow the soup to simmer for 10-15 minutes until the veggies are soft. Finally, stir in 1 cup of baby spinach and cook for another 2-3 minutes until it’s wilted. Remove the pot from heat, and squeeze the juice of 1 lime into the soup. You can adjust the seasoning to your taste at this point. Your warm, turmeric chicken soup is ready to serve! To make sure the chicken stays tender, cook it just until it is no longer pink. This usually takes about 5-7 minutes. If you overcook it, the chicken can become dry. For the best way to sauté aromatics, heat your olive oil over medium heat. Add the chopped onion first and let it cook until it turns translucent. This should take about 5 minutes. Then, add minced garlic and grated ginger, and cook for one more minute. This will build a great flavor base for your soup. To boost the flavor, consider adding more spices. You might try smoked paprika or cayenne pepper for some heat. Both can add depth and warmth to the soup. When it comes to herbs, fresh cilantro is a great choice. You can also use fresh basil or parsley for a different twist. Adding herbs right at the end of cooking enhances their fresh taste. For serving, ladle the soup into bowls and top with fresh cilantro. A squeeze of lime juice just before serving brightens the dish. For plating, consider using a shallow bowl. This gives your soup an elegant look. You can also drizzle a little coconut milk on top for a beautiful finish. Pro Tips Fresh Ingredients: Always use fresh spices and herbs for the best flavor. Fresh ginger and cilantro enhance the soup's aroma and taste. Customize Your Veggies: Feel free to add or substitute vegetables according to your preference. Bell peppers, green beans, or mushrooms also work well in this soup. Let It Simmer: Allow the soup to simmer a bit longer for deeper flavors. The longer it simmers, the more the spices will infuse into the chicken and vegetables. Perfect Serving: Serve the soup with a side of crusty bread or over a bed of rice for a complete meal. It’s also delicious topped with avocado slices. {{image_2}} You can switch out chicken for other proteins. Tofu works well for a vegetarian option. It absorbs flavors nicely and adds protein. You can also try shrimp or fish for a seafood twist. For veggies, think about adding bell peppers or mushrooms. They add great texture and taste. Other options include sweet potatoes or kale. You can mix and match to find what you love most. If you need a gluten-free option, this soup is easy to modify. Just use gluten-free broth. Most coconut milk brands are gluten-free too. Always check the label to be sure. For a vegan version, swap chicken broth for vegetable broth. Leave out the chicken and add more veggies or beans. This still gives you a hearty soup that feels filling and warm. You can give this soup a Thai twist by adding lime leaves and Thai basil. These bring in bright, fresh flavors. A splash of fish sauce can also enhance the taste. For Indian influences, consider adding diced tomatoes and peas. You might want to add garam masala instead of cumin. This gives the soup a warm, spicy kick that’s simply delightful. To store your leftover turmeric chicken soup, let it cool first. Once it’s cool, pour the soup into an airtight container. Seal the lid tightly. Place the container in the fridge. Your soup will stay fresh for about 3 to 4 days. If you're unsure, give it a sniff before eating. If it smells off, toss it out. Freezing soup is easy and great for meal prep. First, let the soup cool completely. Next, pour it into freezer-safe containers or bags. Leave some space at the top since the soup will expand as it freezes. Label each container with the date. You can freeze the soup for up to 3 months. When you're ready to eat, just take it out and let it thaw. Reheating soup is simple. You can use the stove or microwave. For the stove, pour the soup into a pot. Heat over medium until it’s hot, stirring often. For the microwave, place the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. Make sure it’s steaming hot before you serve. Enjoy your warm, nourishing bowl! Turmeric brings many health benefits to this soup. It contains curcumin, which has strong anti-inflammatory properties. This can help reduce pain and swelling in the body. Turmeric also boosts your immune system. It has antioxidants that fight free radicals and support overall health. Plus, it can aid digestion and promote heart health. Adding turmeric to your soup means you get flavor and nutrition in every bowl. Yes, you can use different types of chicken. Dark meat, like thighs or drumsticks, works well too. Dark meat tends to be juicier and adds more flavor. If you choose dark meat, adjust the cooking time. It may take a bit longer to cook through. Always ensure the chicken reaches a safe temperature of 165°F (75°C) for safe eating. Absolutely! This soup is gluten-free. The ingredients used, like chicken, vegetables, and spices, do not contain gluten. Just be careful with the chicken broth. Some brands may add gluten-containing ingredients. Always check labels to ensure they are gluten-free. This makes the soup a great option for those with gluten sensitivity. This soup can last in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. When reheating, make sure it reaches a safe temperature of 165°F (75°C). If you want to keep it longer, consider freezing it. Frozen soup can last for about 2 to 3 months in the freezer. This blog post covered how to make a tasty chicken soup. We explored main ingredients like chicken and vegetables, and key pantry staples. You learned the step-by-step cooking process, along with useful tips for flavor and presentation. We also looked at variations and ways to store your soup. In making this soup, focus on fresh ingredients and enjoy the process. Take your time to experiment with flavors and find what you love. Happy cooking!

Turmeric Chicken Soup

A flavorful and nutritious soup made with chicken, turmeric, and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups chicken broth
  • 1 can coconut milk (400ml)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 cup baby spinach
  • to taste salt and pepper
  • 1 lime Juice of
  • for garnish Fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
  • Add the diced chicken to the pot, seasoning it with salt, pepper, turmeric, cumin, and coriander. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
  • Add the diced carrot and zucchini to the pot. Let the soup simmer for 10-15 minutes until the vegetables are tender.
  • Stir in the baby spinach and cook for another 2-3 minutes until wilted.
  • Remove the pot from heat and squeeze in the lime juice. Adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust seasoning to taste and serve hot.
Keyword chicken, coconut milk, healthy, soup, turmeric