Hey fellow food lovers! Nyla here from Grill Drip, and I’m absolutely buzzing to share my latest obsession with you: turmeric chicken soup. This isn’t just any soup, it’s a bowl of sunshine, packed with flavor and guaranteed to turn any meal into something truly special. It’s all about bold, satisfying flavors that make you wanna do a little happy dance!
I’m so excited to welcome you to my delicious corner of the internet where we don’t believe in bland, boring food. I’ve always loved classic chicken soup, but I needed to give it that Grill Drip twist—something unexpected and unforgettable. Join me on this flavor adventure as we create the most amazing turmeric chicken soup you’ve ever tasted!
INGREDIENTS You Need
This turmeric chicken soup ingredient list is all about building layers of bold flavor that work together to create something truly amazing! You can grab everything you need during your normal shopping trip. Here’s what we’re working with:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 teaspoon ground turmeric (This is the star of the show!)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 8 cups chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 cup egg noodles (or rice, for a gluten-free option)
- 1/2 cup chopped fresh cilantro
- Juice of 1 lemon
- Salt and pepper to taste
No worries if you don’t have fresh ginger on hand! I often use about 1 teaspoon of ground ginger in my turmeric chicken soup, and it works just fine.
This turmeric chicken soup gets its amazing depth from the combination of fresh ginger, garlic, and spices. I love adding extra cilantro and a generous squeeze of lemon juice at the end. That’s my turmeric chicken soup secret that takes it from good to incredible!
For a busy weeknight shortcut, you can use pre-chopped veggies. Store any leftover veggies in airtight containers to keep them fresh.
Let’s Make Some!
This is where the delicious magic starts to happen! Follow along, and let’s whip up a batch of turmeric chicken soup that’ll knock your socks off.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and ginger and cook for another minute until fragrant. This is where the magic starts happening!
- Stir in the turmeric, cumin, and red pepper flakes (if using) and cook for 30 seconds, stirring constantly. This step is crucial for blooming the spices and releasing their full flavor!
- Pour in the chicken broth and bring to a boil.
- Add the chicken thighs to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through. In my kitchen, this turmeric chicken soup usually takes about 22 minutes for the chicken to get perfectly tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the egg noodles (or rice) to the pot and cook according to package directions.
- Stir in the cilantro and lemon juice. Season with salt and pepper to taste. Your turmeric chicken soup should smell absolutely incredible right now!
- Ladle the turmeric chicken soup into bowls and serve hot. Don’t worry if your turmeric chicken soup looks a little different from mine! The beauty of cooking is that every pot is unique.
This is my favorite part of making turmeric chicken soup – the aromas that fill your kitchen as it simmers are just divine! While your turmeric chicken soup is doing its thing, get ready for some amazing aromas!
How to Serve Up This!
People literally do happy dances when this turmeric chicken soup hits the table. Here’s how I love to serve it up and make it extra special.
I love to top this turmeric chicken soup with a dollop of Greek yogurt or sour cream for extra creaminess. Fresh herbs, like parsley or dill, also add a pop of flavor and color.
This turmeric chicken soup pairs perfectly with crusty bread or grilled cheese sandwiches. A simple side salad with a lemon vinaigrette also complements the soup nicely.
This turmeric chicken soup is perfect for those weeknight dinners that need to be special! It’s also a great option for a cozy weekend lunch or a comforting meal when you’re feeling under the weather. Check out this healing chicken soup that’s great for a cozy weekend lunch.
For a fun presentation, serve the turmeric chicken soup in individual bowls garnished with a lemon wedge and a sprig of cilantro. You can also drizzle a little olive oil over the top for extra richness.
If you have any leftovers, this turmeric chicken soup is even better the next day! You can also freeze it for up to 3 months.
I’ve also experimented with adding different veggies, like spinach or kale, for extra nutrients. Sometimes I’ll even throw in a can of chickpeas for added protein and texture.
The first time I served this turmeric chicken soup at a potluck, it was gone in minutes! Everyone raved about the unique flavor and comforting warmth.
FAQs:
Got questions? I’ve got answers! Here are some common cooking concerns about making turmeric chicken soup, plus my tried-and-true tips for success.
Will kitchen newbies succeed with this turmeric chicken soup?
Absolutely! This recipe is super forgiving and easy to follow. If you can chop veggies and boil water, you can make this turmeric chicken soup!
What if I mess up my turmeric chicken soup? (Spoiler: it’ll still taste incredible!)
Don’t sweat it! Cooking is all about experimenting. If you accidentally add too much salt or spice, just add a little extra broth or lemon juice to balance it out.
How can I prep this turmeric chicken soup for busy weeknights?
Chop the veggies ahead of time and store them in the fridge. You can also cook the chicken in advance and shred it. Then, when you’re ready to make the turmeric chicken soup, just throw everything together in the pot!
Can I make this turmeric chicken soup vegetarian?
Definitely! Just swap the chicken broth for vegetable broth and add some tofu or beans for protein.
What if I don’t have all the spices?
No problem! You can adjust the spices to your liking. If you don’t have cumin, you can leave it out or substitute it with a pinch of curry powder.
Can I use different types of noodles?
Of course! Feel free to use your favorite type of noodle, such as rotini, farfalle, or even ramen noodles.
How long does turmeric chicken soup last in the fridge?
This turmeric chicken soup will last for up to 3-4 days in the fridge. Make sure to store it in an airtight container.
I once accidentally added a little too much red pepper flakes to my turmeric chicken soup. But it turned out to be a happy accident! Everyone loved the extra kick. I’ve also had readers ask if they can sub in some of my other soup recipes – if you love a creamy base check out this Chicken Pot Pie Soup or a twist on a classic with this Chicken Parmesan Soup!
CONCLUSION:
This turmeric chicken soup brings me so much joy because it’s a comforting, flavorful, and nourishing meal that’s perfect for any occasion. It’s also a reminder that cooking doesn’t have to be complicated or stressful. It should be a fun and creative way to express yourself and nourish your loved ones.
My turmeric chicken soup Flavor Secrets:
- Bloom the Spices: Don’t skip the step of cooking the spices in oil before adding the broth. This helps release their full flavor and aroma.
- Fresh Lemon Juice: A generous squeeze of fresh lemon juice at the end brightens up the flavor and adds a touch of acidity.
- Taste and Adjust: Don’t be afraid to taste the soup and adjust the seasoning to your liking. Add more salt, pepper, or spices as needed.
I’ve tested so many delicious turmeric chicken soup variations over the years. For a richer flavor, try using bone broth instead of regular chicken broth. If you’re in the mood for something spicy, add a chopped jalapeño or a dash of cayenne pepper. When you’re feeling a bit under the weather, this immune boosting soup is perfect.
For a creamier texture, blend a cup of the soup with an immersion blender before serving. For a quick and easy meal, use rotisserie chicken instead of cooking the chicken thighs yourself. You can also try this golden chicken soup for a cozy weekend lunch or a comforting meal.
I encourage you to trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment with different flavors and ingredients. I can’t wait to hear about your own turmeric chicken soup creations! I’m so excited for you to try this turmeric chicken soup and discover how it turns ordinary meals into extraordinary flavor adventures. I can’t wait to hear all about your cooking adventures! 🍕💕
This golden chicken soup is a hearty dish that is sure to please.
If you are looking for another take on chicken soup, you can also try this Chicken Noodle Soup that is just as delicious.
turmeric chicken soup
This vibrant Turmeric Chicken Soup is packed with anti-inflammatory goodness and comforting flavors. A simple and nourishing soup, perfect for a cozy night in or when you’re feeling under the weather.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 8 cups chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cooked rice or quinoa
- 1/2 cup chopped cilantro
- Juice of 1/2 lemon
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in turmeric powder and black pepper and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add chicken and reduce heat to a simmer. Cook until chicken is cooked through, about 15-20 minutes.
- Stir in cooked rice or quinoa and cilantro.
- Squeeze in lemon juice and season with salt to taste.
- Serve hot.
Notes
For a richer flavor, use bone-in chicken and simmer for a longer time. You can also add other vegetables like spinach or kale.