There’s a certain magic that happens when the first hint of chill graces the air. It’s the kind of weather that beckons you to cozy up with a comforting bowl of soup, and this turmeric chicken soup is my go-to remedy. Picture a pot simmering with vibrant turmeric, tangy ginger, and tender chicken, all mingling together to create an aromatic experience that’s as soothing as a warm blanket on a crisp evening.
Inspired by a family tradition of using spice-rich broths for their healing properties, this soup not only warms the heart but offers a myriad of health benefits too. It’s deliciously hearty thanks to the addition of red lentils, and you’ll love how easy it is to pull together. Whether you’re winding down after a long day or simply craving something nourishing and flavorful, this turmeric chicken soup is here to deliver comfort in every spoonful. Join me in discovering the joys of cooking this delightful dish that celebrates wholesome goodness and vibrant flavors!
Why is turmeric chicken soup so comforting?
Nourishing warmth: There’s something undeniably soothing about a bowl of soup on a chilly day, and this turmeric chicken soup truly embodies that essence.
Anti-inflammatory benefits: Loaded with ginger and turmeric, each bite not only comforts the soul but also aids in wellness.
Easy preparation: With a straightforward cooking process, you’ll delight in creating a healthy meal without stress.
Versatile options: Feel free to customize with your favorite veggies or swap out chicken for turkey to suit your preferences!
Crowd pleaser: Whether it’s family dinner or a cozy night for one, this vibrant soup is sure to impress everyone at the table.
For a delightful twist, check out some tips on kitchen essentials that can enhance your cooking experience!
Turmeric Chicken Soup Ingredients
• Here’s everything you need to make the perfect turmeric chicken soup!
For the Soup
- Chicken – Use bone-in chicken for a richer, more flavorful broth.
- Thyme – Infuses herbal notes; feel free to swap with rosemary for a different taste.
- Shallot – Adds subtle sweetness; substitute with onion if needed.
- Celery – Contributes crunch and flavor; fennel works as a great alternative.
- Salt – Enhances flavor; adjust to your taste based on dietary needs.
- Extra Virgin Olive Oil – Perfect for sautéing vegetables; coconut oil can be a tasty substitute.
- Onion – Preferred for its sweetness; yellow onions add depth and richness.
- Carrots – Provide sweetness and a pop of color; parsnips can be used for variation.
- Garlic – Offers aromatic flavor; fresh garlic is recommended for the best taste.
- Scallions – For garnish, adding both flavor and color from their white and green parts.
- Ginger – Imparts warmth and heat; reduce for a milder profile.
- Turmeric – Gives the soup its distinct color and health benefits; fresh or ground works well.
- Dry Red Lentils – Adds heartiness; yellow lentils or split peas are wonderful alternatives.
- Crushed Red Pepper – For heat; adjust according to your spice preference.
- Lemon Juice – Brightens the soup’s flavor; vinegar can substitute for a similar acidity kick.
- Pepper – Enhances overall flavor; season to taste based on preference.
Embrace the joyful cooking experience with this turmeric chicken soup that’s not only hearty but incredibly healthy!
How to Make Turmeric Chicken Soup
Prepare the Broth: In a large stockpot, combine the chicken, thyme, shallot, celery, and water (12 cups) with salt. Bring to a boil, then reduce heat and simmer uncovered for 2 hours, until the chicken is fully cooked.
Shred Chicken: Once the chicken has cooled enough to handle, carefully remove the meat from the bones. Save the carcass to enhance the broth for future uses.
Strain Broth: Carefully pour the broth through a fine mesh sieve into a bowl, discarding the solids left behind.
Make Soup Base: In the same stockpot, heat the extra virgin olive oil over medium heat. Sauté the onions, carrots, and celery for about 8-10 minutes, until tender. Add garlic and scallion whites, cooking until fragrant.
Add Spices and Lentils: Stir in the ginger and turmeric, combining well. Add the red lentils to the pot and season to your liking.
Simmer: Pour in the reserved broth, then add the shredded chicken. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, until the lentils are soft.
Finish: Season the soup with red pepper, salt, and black pepper. Stir in the scallion greens and lemon juice, simmering for an additional 5 minutes.
Serve: Ladle the warm soup into bowls, garnishing with the remaining scallions for a fresh touch.
Optional: Finish with a sprinkle of fresh herbs like parsley or cilantro for added brightness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This turmeric chicken soup is perfect for meal prep lovers looking to save time during busy weeknights! You can prepare the broth and even shred the chicken up to 24 hours in advance; simply store them in airtight containers in the fridge. To maintain the soup’s rich flavor, make your soup base by sautéing the vegetables and combining with the spices up to 3 days ahead. When ready to serve, simply add the reserved broth, chicken, and lentils to the pot, and simmer until heated through. This way, you’ll enjoy a piping hot bowl of turmeric chicken soup that’s just as delicious as when first made, all while freeing up your evening for relaxation!
Expert Tips for Turmeric Chicken Soup
Simmer Time: Allow the broth to simmer for a full 2 hours. This maximizes the flavors, making your turmeric chicken soup truly rich and delicious.
Warm Shredding: Shred the chicken while it’s still warm. This makes it much easier to handle, ensuring you get tender, bite-sized pieces.
Season Gradually: Adjust your seasoning as you cook, taking taste tests. It enhances the flavors throughout the soup, preventing that last-minute rush to fix the taste.
Save the Carcass: After shredding the chicken, don’t discard the carcass! Use it to create another batch of broth, reducing waste and boosting future cooking endeavors.
Customize Your Veggies: Feel free to play with the vegetable mix. Adding your favorite ingredients or swapping the chicken for turkey can give your turmeric chicken soup a personal touch.
Store Smart: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months, making meal prep a breeze!
What to Serve with Turmeric Chicken Soup?
Cozying up with a bowl of warm soup invites the perfect accompaniment to enhance your meal experience.
Crusty Bread: A slice of freshly baked bread is perfect for dipping, soaking up the flavorful broth and adding delightful texture.
Quinoa Salad: Light and nutty, a refreshing quinoa salad brings a protein boost and complements the soup’s richness, adding a balanced element.
Roasted Vegetables: Seasonal roasted vegetables provide earthy flavors that pair beautifully with the spices in your soup, adding color and nutrients to your plate.
Crispy Kale Chips: For a satisfying crunch, serve a side of crispy kale chips. They offer a savory contrast and are packed with nutrients!
Herbed Rice: Fluffy herbed rice mingles wonderfully with the soup, soaking up the broth’s goodness while offering a neutral backdrop to let the soup shine.
Ginger Tea: Continue the warm, soothing theme with a cup of ginger tea that invigorates the senses and complements the spices in the soup.
Fruit Sorbet: For a light, refreshing dessert, consider a scoop of fruit sorbet, like lemon or raspberry, to cleanse the palate and end your meal on a sweet note.
Turmeric Chicken Soup Variations
Feel free to get creative with this turmeric chicken soup recipe and make it your own with these delightful variations!
- Turkey Swap: Use turkey instead of chicken for a lighter version that still delivers plenty of flavor.
- Vegetarian Delight: Replace the chicken with vegetable broth and add chickpeas or tofu for protein.
- Green Boost: Toss in a handful of fresh spinach or kale during the last few minutes of simmering for added nutrients.
- Spice it Up: Add a pinch of cayenne pepper or sriracha for a spicy kick that enhances the warmth of the ginger.
- Creamy Touch: Stir in a splash of coconut milk for a creamy texture and a tropical twist that beautifully complements the spices.
- Root Veggies: Substitute some of the carrots with sweet potatoes or parsnips for a sweeter, earthier flavor.
- Herbaceous Flavor: Throw in fresh herbs like cilantro or parsley right before serving for a burst of freshness.
- Nutty Crunch: Top your soup with toasted pumpkin seeds or sliced almonds for a satisfying crunch that contrasts with the smooth broth.
How to Store and Freeze Turmeric Chicken Soup
Fridge: Store leftovers in an airtight container for up to 4 days to maintain freshness. Allow the soup to cool completely before sealing.
Freezer: Freeze your turmeric chicken soup in airtight containers or freezer bags for up to 3 months. Divide into portions for easy reheating.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until piping hot. Stir well to reincorporate ingredients for the best flavor.
Notes: If freezing, consider leaving out any garnishes until serving to maintain texture.
Turmeric Chicken Soup Recipe FAQs
What is the best chicken to use for turmeric chicken soup?
Absolutely! For the richest flavor, I recommend using bone-in chicken, such as thighs or a whole chicken. The bones release collagen and depth into the broth, enhancing the overall taste. If you prefer, skinless options are also great, but you may lose some of that hearty richness.
How long can I store leftover turmeric chicken soup?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just make sure to let the soup cool completely before sealing it with the lid. This helps preserve not only the flavor but also the texture!
Can I freeze turmeric chicken soup, and if so, how?
Yes, you can freeze your turmeric chicken soup for up to 3 months! To do this, let the soup cool completely, then divide it into airtight containers or freezer bags. If using bags, try to remove as much air as possible before sealing. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop until piping hot.
What should I do if my soup is too thick?
If you find that your turmeric chicken soup is thicker than you prefer, no worries! Just add a splash of warm water or broth to thin it out. Stir gently over heat until you achieve your desired consistency. It’s a great way to balance the flavors and ensures every spoonful is fantastic!
Is turmeric chicken soup suitable for people with dietary restrictions?
Certainly! This soup can be made gluten-free and dairy-free by using gluten-free broth and avoiding dairy-based garnishes. If you’re cooking for someone with allergies, always double-check your ingredient labels. Also, you can substitute chicken with turkey or make it vegetarian by using vegetable broth and adding more lentils or beans. It’s truly a versatile dish!
Healing Turmeric Chicken Soup for Cozy Comfort and Wellness
Equipment
- large stockpot
- Fine-Mesh Sieve
- Ladle
Ingredients
For the Soup
- 4 pieces bone-in chicken For a richer broth.
- 1 teaspoon thyme Can substitute with rosemary.
- 1 medium shallot Substitute with onion if needed.
- 2 stalks celery Fennel can be used as an alternative.
- 1 teaspoon salt Adjust to taste based on dietary needs.
- 2 tablespoons extra virgin olive oil Coconut oil can be substituted.
- 1 medium onion Yellow onions are preferred.
- 2 medium carrots Parsnips can be used for variation.
- 3 cloves garlic Fresh garlic is recommended.
- 4 pieces scallions For garnish, both white and green parts.
- 1 tablespoon ginger Reduce for a milder profile.
- 1 tablespoon turmeric Fresh or ground works well.
- 1 cup dry red lentils Yellow lentils or split peas are alternatives.
- 1/2 teaspoon crushed red pepper Adjust according to spice preference.
- 2 tablespoons lemon juice Vinegar can be used for similar acidity.
- 1 teaspoon pepper Season to taste.
Instructions
How to Make Turmeric Chicken Soup
- In a large stockpot, combine the chicken, thyme, shallot, celery, and salt with 12 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 2 hours, until the chicken is fully cooked.
- Once the chicken has cooled enough to handle, carefully remove the meat from the bones and save the carcass.
- Strain the broth through a fine mesh sieve into a bowl, discarding the solids.
- In the same stockpot, heat the extra virgin olive oil over medium heat. Sauté the onions, carrots, and celery for about 8-10 minutes, until tender. Add garlic and scallion whites, cooking until fragrant.
- Stir in the ginger and turmeric, then add the red lentils and season to liking.
- Pour in the reserved broth, then add the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, until the lentils are soft.
- Season the soup with red pepper, salt, and black pepper. Stir in the scallion greens and lemon juice, simmering for an additional 5 minutes.
- Ladle the warm soup into bowls, garnishing with the remaining scallions.