Once you taste this Turmeric Chicken Soup, I think you’ll agree that it’s one of the best chicken soup recipes ever. Made with anti-inflammatory turmeric and ginger, the flavor is hard to resist, and it couldn’t be easier to prepare.
It took me a few weeks to perfect this recipe, as I wanted it to feel hearty without relying on fillers like pasta or rice. Luckily, sweet potatoes can provide a hearty, comforting texture, with extra vitamins and minerals in each bite. It’s become my family’s go-to soup recipe when one of us is feeling under the weather.
Just like my famous chicken vegetable soup, this recipe doesn’t require chicken broth as its base. So, that’s one less thing you’ll need in your pantry before you get started!
⭐⭐⭐⭐⭐ Featured Review
“Fantastic!! This soup is so delicious and comforting. I have made it four times and it is definitely becoming a staple recipe for us. Thank you so very much for sharing!” – Janet
Chicken Turmeric Soup Ingredients
- Chicken. I prefer to use chicken thighs for this recipe, as they cook quickly with a tender texture. If you prefer to use chicken breasts, however, that works as well.
- Sweet Potatoes. These bright orange veggies add a hearty texture and extra nutrients to each bite.
- Veggies. Onion, carrots, and celery are the perfect trifecta for any soup base.
- Garlic & Ginger. These two aromatic ingredients take the flavor to the next level. Use a microplane to finely mince them directly into the pot.
- Spices. Ground turmeric and dried thyme make seasoning this soup convenient, as they are easier to work with than fresh. (And I always have them in my spice drawer!)
- Coconut milk. This adds a creamy richness without an overpowering coconut flavor. (Heavy cream could be used instead if you prefer.)
How to Make Turmeric Chicken Soup
Step 1:
Heat a large soup pot over medium-high heat for 1-2 minutes. Add a drizzle of olive oil and sauté the onion, carrot, and celery for 5 minutes. While you wait for those to cook, cut the sweet potato into 1/2-inch cubes. There’s no need to peel the potato unless you want to.
Add the garlic, ginger, turmeric, and thyme to the pot of aromatics, and sauté for an additional minute.
Step 2:
Next, add the water, chicken thighs, sweet potato cubes, salt, and black pepper. Bring the liquid to a boil over high heat. Once the liquid is boiling, cover the pot and turn the heat to low.
Let the soup simmer for 20 minutes, or until the chicken reaches an internal temperature of 165ºF. The sweet potato and other vegetables should also become tender at this point.
Step 3:
Use tongs to remove the chicken from the soup and transfer it to a cutting board. Shred the chicken with two forks or cut it into small chunks.
Return the shredded chicken to the soup pot and stir in the coconut milk. Then adjust the seasoning to taste, adding more salt as needed. (I usually add another 1 teaspoon of salt, but that will vary based on the type of salt you use– I always use Real Salt brand— and your taste buds.)
Serving Tips
Serve this creamy chicken soup warm, with fresh lemon slices on the side. Squeeze a little lemon juice into your bowls to enhance the flavor, and garnish with fresh herbs, such as chopped scallions, fresh cilantro, or fresh parsley.
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion
- 3 carrots
- 3 celery ribs
- 4 garlic cloves , minced
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons dried thyme
- 1 inch fresh ginger , minced
- 4 cups water
- 1 ¼ pounds chicken thighs (boneless & skinless)
- 12 ounces sweet potato , cut into ½-inch cubes
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 cup canned coconut milk , stirred well before measuring
- lemon wedges , for serving (optional)
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Add the olive oil to a large soup pot over medium heat. Saute the onion, carrot, and celery for 5 minutes. Then add the garlic, ginger, turmeric, and thyme and stir for 1 more minute.
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Immediately pour the water into the pot to prevent the spices from burning to the bottom. Then add in the chicken, sweet potatoes, salt, and black pepper. Bring the liquid to a boil over high heat.
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Once the soup is boiling, lower the heat to a gentle simmer. Cover the pot and let the soup cook for 20 minutes or until the chicken reaches an internal temperature of 165ºF.
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When the chicken is cooked, use tongs to carefully transfer it to a cutting board. Use 2 forks to shred the chicken, or a sharp knife to chop it into bite-sized chunks. Return the chicken to the soup, then stir in the cup of coconut milk.
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Season with additional salt and pepper, to taste. (I usually add 1 teaspoon of salt, but only a ½ teaspoon at a time.) Serve with lemon wedges on the side. A squeeze of lemon juice will brighten the flavor when you serve it!
Turmeric Note: Be careful when working with turmeric, as its yellow color may stain anything it touches! Use a spoon rest for your spatula or ladle after stirring the soup.
This recipe is adapted from my Detox Soup, which is made with lentils. If you need a vegetarian option, try replacing one cup of water with coconut milk in that recipe for a creamy option.
Calories: 393kcal | Carbohydrates: 19g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 917mg | Potassium: 640mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13233IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
More Soup Recipes to Try
If you try this Turmeric Chicken Soup recipe, please leave a comment and star rating below letting me know how you like it.
