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- 1 lb boneless, skinless chicken thighs (diced) - 1 medium onion (chopped) - 3 cloves garlic (minced) - 2 large carrots (diced) - 2 stalks celery (diced) - 1 tablespoon olive oil - 1 tablespoon fresh ginger (minced) - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon black pepper - 1/4 teaspoon cayenne pepper (optional) - 6 cups chicken broth - 1 cup coconut milk - 1 cup kale (chopped) - Juice of 1 lime - Fresh cilantro (for garnish) When I make turmeric chicken soup, I focus on fresh and simple ingredients. The chicken provides protein and a hearty base. I prefer using boneless, skinless chicken thighs because they stay moist and tender. Onions and garlic add depth to the soup's flavor. I chop a medium onion and mince three cloves of garlic. Carrots and celery bring crunch and sweetness. I dice two large carrots and two stalks of celery to add in. Now, let’s talk spices. Turmeric is the star here, giving the soup its golden hue. I add one teaspoon of ground turmeric and one teaspoon of cumin for warmth. A pinch of black pepper enhances the flavor. For those who like a kick, cayenne pepper adds optional heat. For the liquid, I use six cups of chicken broth and one cup of coconut milk. The broth adds richness, while coconut milk gives it a creamy texture. Finally, I toss in one cup of chopped kale for extra nutrients and color. A squeeze of fresh lime juice brightens it all up. I finish it off with fresh cilantro for a pop of freshness. Gathering these ingredients makes the soup not only comforting but also nourishing. You can easily adjust the amounts based on your taste. Enjoy cooking this delightful dish! {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté until it turns translucent, which takes about 5 minutes. 3. Stir in the minced garlic and ginger. Cook for one more minute until you smell that nice aroma. 1. Add the diced chicken thighs to the pot. 2. Sprinkle on the turmeric, cumin, black pepper, and optional cayenne pepper. 3. Cook the chicken until it turns brown on all sides. This should take about 5 to 7 minutes. 1. Toss in the diced carrots and celery. Stir everything well. 2. Cook for another 3 to 4 minutes. This helps soften the vegetables. 3. Pour in the chicken broth and bring the mixture to a boil. 1. Reduce the heat and let it simmer for 15 to 20 minutes. This time helps the flavors blend together. 2. Stir in the coconut milk and chopped kale. Cook for another 5 minutes until the kale wilts. 3. Take the pot off the heat and mix in the fresh lime juice. Serve hot, and don’t forget to garnish with fresh cilantro for that extra touch! To boost the flavor of your turmeric chicken soup, consider adjusting the spices. You can add more turmeric for a stronger taste. If you love heat, increase the cayenne pepper. Fresh herbs like thyme or parsley can add freshness. Toss them in just before serving to keep their flavor bright. Browning the chicken is key for depth of flavor. Make sure the pot is hot and don’t crowd the chicken. This helps it brown well, creating a rich taste. Once the chicken is browned, simmering is vital. Simmering helps all the flavors meld together, making each bite delicious. Aim for a simmer of 15-20 minutes. Pair your soup with crusty bread or a simple salad. A light salad will balance the richness of the soup. For garnishes, beyond cilantro, think of lime wedges or sliced green onions. They add a nice pop of color and flavor. Enjoy your comforting bowl of turmeric chicken soup! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper based on your heat preference; start with less if you're unsure! Let it Simmer: Allow the soup to simmer for a longer time if possible, as this helps develop deeper flavors. Garnish Wisely: Adding a squeeze of lime and fresh cilantro just before serving brightens up the soup and adds a fresh finish. {{image_2}} You can easily make turmeric chicken soup gluten-free. Use gluten-free chicken broth. Avoid adding any gluten-containing noodles or grains. Instead, serve it with rice or quinoa. For dairy-free options beyond coconut milk, consider using almond milk or cashew cream. Both will add a creamy texture. You can also use oat milk for a mild flavor. Want to boost your soup's nutrition? Add other veggies. Bell peppers give a sweet crunch. Spinach adds vibrant color and iron. You can also toss in zucchini or sweet potatoes for more flavor. If you prefer different protein sources, try tofu or chickpeas. Tofu absorbs flavors well and makes it hearty. Chickpeas add protein and a nice texture. Feel free to swap spices for a fun twist. Curry powder can replace turmeric for a different taste. You can also add herbs like thyme or rosemary for depth. If you like heat, add spices instead of hot sauce. Try more cayenne pepper or red pepper flakes. These will give you a warm kick without changing the soup's base. To keep your turmeric chicken soup fresh, cool it down first. Let it sit at room temperature for no more than two hours. Then, transfer it to an airtight container. Glass or plastic containers work well. Make sure to leave some space at the top, as the soup may expand when frozen. This helps maintain its flavor and texture. If you want to freeze your soup, pour it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. Label each bag with the date. For thawing, place the soup in the fridge overnight. If you need it fast, you can also use the microwave. When ready to eat, reheat it on the stove until hot. Stir often to heat evenly. In the fridge, your turmeric chicken soup lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Check for signs of spoilage: a sour smell, off color, or mold. If you notice these, it’s best to throw it out. Always trust your senses when storing food! Turmeric has many health benefits. It is known for its anti-inflammatory properties. This spice can help reduce pain and swelling in your body. Turmeric also supports your immune system. It may even improve brain function and lower the risk of heart disease. Adding turmeric to your diet can be a simple step to support your health. Yes, you can make this soup ahead of time. Prepare the soup and let it cool before storing. Place it in an airtight container in the fridge. It will stay fresh for about three to four days. You can also freeze the soup. Just make sure it's cooled first. When you're ready to eat, thaw it overnight in the fridge and reheat on the stove. If you don’t have coconut milk, don’t worry! You can use regular milk or a dairy-free milk like almond or oat milk. You can also use heavy cream for a rich texture. Each option will still give your soup a creamy feel. Just remember to adjust the seasoning to match your choice. The spice level of this soup can be mild or hot. It depends on how much cayenne pepper you add. If you want it mild, leave out the cayenne. You can always add a little spice later if you like. For a kick, keep the cayenne or add fresh chili. Adjusting the spice makes it easy to suit your taste. This blog post detailed a healthy turmeric chicken soup packed with flavor. We covered the key ingredients, from chicken and vegetables to spices and creamy coconut milk. You learned step-by-step instructions for preparation, cooking, and serving. I also shared tips for flavor enhancement, dietary variations, and storage techniques. In creating this dish, you can enjoy a wholesome meal that warms the heart and delights the taste buds. Experiment with spices and ingredients to make it your own. Enjoy cooking!

Golden Turmeric Chicken Soup

A flavorful and nourishing chicken soup infused with turmeric and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • 6 cups chicken broth
  • 1 cup coconut milk
  • 1 cup kale, chopped
  • 1 lime Juice
  • 1 bunch Fresh cilantro, for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add the diced chicken thighs to the pot and season with turmeric, cumin, black pepper, and cayenne pepper. Cook the chicken until browned on all sides, about 5-7 minutes.
  • Toss in the diced carrots and celery, stirring to combine. Cook for another 3-4 minutes to soften the vegetables.
  • Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
  • Stir in the coconut milk and kale, and cook for an additional 5 minutes until the kale is wilted and tender.
  • Remove the soup from heat and stir in fresh lime juice. Adjust seasoning with salt and additional lime juice if desired.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the cayenne pepper for desired heat level.
Keyword chicken, comfort food, healthy, soup, turmeric