Save to Pinterest Last winter when everyone around me seemed to be fighting off something I started making this soup weekly. The way the turmeric turns the broth into this brilliant gold never fails to lift my spirits even before I take the first sip. Now its become my go-to whenever I need something that feels like medicine but tastes like comfort.
My friend Sarah came over for dinner last month looking completely drained after a brutal week at work. I made a double batch of this soup and we sat at the counter while she told me about her day. By the time she finished her second bowl she actually looked relaxed again and asked for the recipe before shed even put her coat back on.
Ingredients
- Chicken thighs or breasts: Thighs stay more tender during simmering but both work perfectly fine here
- Onion carrots and celery: This classic soup base creates depth and sweetness that balances the spices
- Garlic and fresh ginger: Grating the ginger releases more flavor and ensures it distributes evenly
- Ground turmeric cumin and black pepper: The pepper actually helps your body absorb the turmerics benefits
- Baby spinach or kale: Add these at the very end so they stay vibrant and dont turn mushy
- Fresh lemon juice: This brightens everything and cuts through the richness of the broth
Instructions
- Build your flavor base:
- Heat olive oil in a large pot over medium heat then add onion carrots and celery letting them soften and become fragrant for about 5 minutes.
- Add the aromatics:
- Stir in the garlic and grated ginger cooking just until you can smell them about 1 minute so they dont burn.
- Bloom your spices:
- Sprinkle in the turmeric cumin pepper and salt stirring constantly for 30 seconds to wake up their flavors.
- Cook the chicken:
- Add the chicken pieces and sauté for 2 to 3 minutes until they turn white on the outside.
- Simmer the soup:
- Pour in the broth bring everything to a boil then reduce heat and let it gently simmer covered for 20 minutes.
- Add the greens:
- Stir in the spinach or kale and cook for 5 more minutes until wilted and the chicken is cooked through.
- Finish with brightness:
- Squeeze in the lemon juice taste and add more salt if needed then serve hot with fresh herbs scattered on top.
Save to Pinterest Last week my neighbor called me at 10 pm asking what that amazing smell was because it had drifted into her apartment. I sent over a container and she texted me the next morning saying it was the best shes slept in weeks. Sometimes food really is the best medicine.
Making It Heartier
When I want this to feel like a full meal instead of just soup I stir in cooked rice or quinoa during the last 5 minutes of simmering. The grains absorb all that spiced broth and swell up beautifully making each spoonful more satisfying without overpowering the delicate flavors.
The Spice Balance
Ive learned that turmeric can taste earthy and bitter if you use too much so start with the recommended amount and adjust from there. The cumin adds warmth while the red pepper flakes provide just enough background heat to make you notice without overwhelming the palate.
Storage and Meal Prep
This soup actually tastes better the next day when the spices have had more time to meld together. Store it in airtight containers in the refrigerator for up to 5 days or freeze it for up to 3 months. Just reheat gently on the stove adding a splash of water if it looks too thick.
- The spinach will look a little less vibrant after reheating but the flavor stays the same
- Freeze individual portions for easy lunches when youre feeling under the weather
- Always add fresh lemon juice right before serving even if youre reheating leftovers
Save to Pinterest Theres something deeply comforting about a pot of golden soup simmering on the stove especially when you know every bowl is doing something good for your body. I hope this recipe becomes as much of a staple in your kitchen as it has in mine.
Recipe FAQs
- → What makes this soup golden?
The vibrant golden color comes from ground turmeric, which also provides anti-inflammatory benefits and warm, earthy flavor notes.
- → Can I make this soup vegetarian?
Absolutely. Substitute the chicken with chickpeas and swap chicken broth for vegetable broth to create a delicious plant-based version.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve after a day or two.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → What can I serve with this soup?
Crusty bread, warm naan, or a simple green salad pair beautifully. For added heartiness, serve over cooked rice or quinoa.
- → Is this soup spicy?
The soup has gentle warmth from black pepper and optional red pepper flakes, but it's not overly spicy. Adjust the heat to your preference.