Turmeric Chicken Soup Recipe

Introduction

This Turmeric Chicken Soup is a comforting and flavorful dish perfect for chilly days or when you need a nourishing meal. Infused with fresh turmeric and warming spices, it’s both vibrant and soothing. The creamy coconut milk adds richness while the roasted chicken provides protein and heartiness.

Ingredients

• 1 1/2 tbsp fresh turmeric root (sliced)
• 1 tsp cumin
• 1 tsp coriander
• 1 14.5-ounce can full fat coconut milk
• 2 tbsp coconut oil
• 1 medium vidalia onion (diced)
• 4 cloves garlic (minced)
• 2 carrots (peeled and diced)
• 2 celery stalks (including the tender green leaves, diced)
• 2 cups chicken bone broth or stock
• 2 cups roasted chicken
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• pinch red pepper flakes
• fresh cilantro (chopped)
• naan (for serving, optional)

Instructions

1. Step 1: Peel and slice the fresh turmeric root. In a food processor, blend the turmeric with cumin, coriander, and the canned coconut milk until smooth.
2. Step 2: Heat a dutch oven over medium-high heat. Add coconut oil and melt it. Add diced onion and sauté until translucent with some browning on the edges, about 6 to 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Pour a few tablespoons of the turmeric-coconut milk mixture into the pan to deglaze, scraping up any browned bits from the bottom.
4. Step 4: Add the remaining turmeric-coconut milk mixture, diced carrots, celery (including leaves), chicken bone broth, roasted chicken, sea salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until vegetables are tender and the soup thickens slightly, about 20 to 25 minutes.
5. Step 5: Ladle the soup into bowls. Garnish with fresh chopped cilantro and serve immediately with warm naan bread if desired.

Tips & Variations

• Substitute fresh turmeric with 1 teaspoon turmeric powder if fresh is unavailable, though fresh gives a brighter flavor.
• Add a squeeze of lime juice before serving for a fresh tangy lift.
• Use leftover rotisserie chicken for convenience and extra flavor.
• Omit red pepper flakes or adjust amount to control spiciness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turmeric powder instead of fresh turmeric root?

Yes, you can substitute 1 teaspoon of turmeric powder for the fresh root, though fresh turmeric will provide a more vibrant and aromatic flavor.

Is this soup suitable for dairy-free diets?

Absolutely. This recipe uses coconut milk instead of dairy, making it perfect for those avoiding dairy products.

Turmeric Chicken Soup Recipe

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★★★★★

4.6 from 132 reviews

This vibrant Turmeric Chicken Soup combines the earthy warmth of fresh turmeric root with comforting roasted chicken and creamy coconut milk. Infused with aromatic spices like cumin and coriander, and enriched with hearty vegetables, this flavorful soup offers both nourishment and a delightful burst of color. Perfect for cozy dinners, it’s easy to prepare and pairs wonderfully with warm naan bread.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Spice Paste

• 1 1/2 tbsp fresh turmeric root (sliced)
• 1 tsp cumin
• 1 tsp coriander
• 1 14.5-ounce can full fat coconut milk

Soup

• 2 tbsp coconut oil
• 1 medium vidalia onion (diced)
• 4 cloves garlic (minced)
• 2 carrots (peeled and diced)
• 2 celery stalks (including the tender green leaves, diced)
• 2 cups chicken bone broth or stock
• 2 cups roasted chicken (shredded or chopped)
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• Pinch red pepper flakes
• Fresh cilantro (chopped, for garnish)
• Naan bread (for serving, optional)

Instructions

1. Make the turmeric spice paste: Peel and slice the fresh turmeric root. In a food processor, blend the turmeric slices together with the cumin, coriander, and the entire can of coconut milk until you achieve a smooth, bright yellow paste.
2. Sauté aromatics: Heat a dutch oven over medium-high heat. Add the coconut oil and let it melt completely. Add the diced onion and sauté for 6-8 minutes until translucent and lightly browned around the edges. Then add the minced garlic and cook for another minute until fragrant.
3. Deglaze the pan: Pour a few tablespoons of the turmeric-coconut milk mixture into the dutch oven to deglaze, scraping up any browned bits stuck to the bottom to incorporate their flavor into the base.
4. Simmer the soup: Add the remaining turmeric-coconut milk mixture to the pot along with diced carrots, celery (including tender leaves), chicken bone broth, roasted chicken, sea salt, black pepper, and red pepper flakes. Bring the soup to a boil, then lower the heat and let it simmer gently for 20-25 minutes, until the vegetables are tender and the soup has thickened slightly.
5. Serve: Ladle the hot soup into bowls, garnish generously with freshly chopped cilantro, and serve immediately with warm naan bread on the side if desired.

Notes

• Fresh turmeric root can be substituted with ground turmeric powder if fresh is unavailable, but the flavor and vibrancy will be less intense.
• Use homemade or high-quality bone broth for the best depth of flavor.
• The soup can be made in advance and reheated gently before serving; flavors will deepen overnight.
• For a vegetarian version, substitute roasted chicken and bone broth with firm tofu and vegetable broth.
• Adjust the red pepper flakes to your preferred spice level.
• Serve with crusty bread as an alternative to naan.

Keywords: Turmeric Chicken Soup, Coconut Milk Soup, Indian Spiced Chicken Soup, Bone Broth Soup, Healthy Chicken Soup, Comforting Winter Soup