Save The first time I made this golden soup was during a particularly relentless winter when everyone around me seemed to be fighting off something. My kitchen filled with this warm, earthy aroma that actually made me feel better before I even took a sip. Now it is my go-to whenever anyone needs comforting.
I once quadrupled this recipe when my sister had surgery and spent a whole Sunday stirring a pot big enough to feed an army. She texted me later saying the golden broth was the only thing that made her feel like herself again.
Ingredients
- 2 lbs bone-in chicken thighs: Bone-in pieces create a much richer broth and the meat stays tender during long simmering
- 2 tablespoons olive oil or coconut oil: Coconut oil adds lovely richness but olive oil works perfectly fine
- 1 large yellow onion: The foundation of flavor so do not rush this step
- 3 medium carrots: They add sweetness and become tender little gems in every spoonful
- 3 celery stalks: Essential for that classic soup base flavor
- 4 cloves garlic: Minced fresh adds the best kick
- 2 tablespoons ground turmeric: Fresh grated is even better if you can find it
- 1 tablespoon fresh ginger: Grated right into the pot for maximum potency
- 1 teaspoon ground cumin: Adds earthy depth
- 1/2 teaspoon black pepper: Crucial for activating turmeric is anti-inflammatory properties
- 1 bay leaf: Do not forget to remove it before serving
- Salt: Taste and adjust at the end
- 8 cups chicken broth: Low-sodium lets you control the seasoning
- 2 cups water: Keeps the broth from getting too intense
- 2 tablespoons fresh lemon juice: Brightens everything right at the end
- 1 cup cooked rice or noodles: Totally optional if you want a lighter soup
- 2 cups fresh spinach or kale: Wilted in at the end for extra nutrition
- 1/4 cup fresh cilantro or parsley: The finishing touch that makes it feel special
Instructions
- Build your flavor base:
- Heat oil in a heavy pot over medium heat. Cook onion 3 to 4 minutes until it turns translucent. Add carrots and celery for another 3 minutes until they soften slightly.
- Wake up the spices:
- Stir in garlic turmeric ginger cumin and black pepper. Let them toast for about 30 seconds until the fragrance fills your kitchen.
- Start the broth:
- Nestle chicken pieces into the pot skin side down. Pour in broth and water until liquid covers the chicken by about an inch. Toss in the bay leaf and bring to a gentle boil.
- Let it simmer:
- Reduce heat to low and simmer uncovered for 45 to 60 minutes. The chicken should be very tender and the broth will turn a beautiful deep gold.
- Shred the chicken:
- Remove chicken pieces and let them cool enough to handle. Shred the meat and discard skin and bones. Return the meat to the pot.
- Add the finishing touches:
- Stir in lemon juice and salt to taste. Add coconut milk or greens now if using them. Simmer 2 to 3 minutes until greens wilt.
- Serve it up:
- Remove the bay leaf and taste again. Adjust seasoning if needed. Sprinkle with fresh herbs before serving.
Save This soup has become my answer to everything from cold weather to rough days. Something about that golden color just makes people feel taken care of.
Making It Your Own
I have tried adding a can of coconut milk at the end and it turns into the most luxurious creamy version. The sweetness balances the spices perfectly.
The Beauty of Bone-In Chicken
Every time I try using boneless breasts I regret it because the broth lacks depth. The collagen from bones makes this soup genuinely healing not just metaphorically.
Meal Prep Magic
This soup actually tastes better on day two after the spices have had time to meld. I always make a big batch knowing leftovers will be even more delicious.
- Cool the soup completely before refrigerating to prevent bacterial growth
- Freeze in portions for easy lunches later
- Add fresh herbs when reheating not when freezing
Save There is something deeply satisfying about making food that loves you back. This soup does exactly that.
Recipe Questions & Answers
- → What makes this soup anti-inflammatory?
Turmeric contains curcumin, a powerful compound known for reducing inflammation in the body. Combined with ginger and black pepper, which enhances turmeric absorption, this soup delivers maximum anti-inflammatory benefits in every comforting bowl.
- → Can I make this soup vegetarian?
Absolutely. Substitute chicken with extra-firm tofu cubes or chickpeas, then swap the chicken broth for a high-quality vegetable broth. The healing spices and aromatic base remain just as flavorful and nourishing.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup stays fresh for up to 4 days. The flavors actually deepen and improve overnight, making it an excellent meal prep option for busy weeks ahead.
- → What's the purpose of adding coconut milk?
Coconut milk adds luxurious creaminess and healthy fats while balancing the earthy spices. It also creates a richer, more satisfying bowl that pairs beautifully with turmeric's warm, golden notes.
- → Can I freeze this turmeric chicken soup?
Yes, freeze without coconut milk or leafy greens for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop. Add fresh coconut milk and greens when reheating for best texture and flavor.