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Cooking turmeric chicken soup in a pot with golden broth

Turmeric Chicken Soup: The Ultimate Comfort for Inflammation Relief

A golden turmeric chicken soup packed with anti-inflammatory power. Made with fresh ginger, garlic, turmeric, herbs, and tender chicken, it's comforting, nourishing, and perfect for boosting immunity or easing joint pain naturally.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Course Dinner, Healing Recipe, Main Dish
Cuisine Anti-inflammatory, Healthy Comfort Food
Servings 4 people
Calories 280 kcal

Equipment

  • 1 Dutch oven Or any large heavy-bottomed soup pot
  • 1 Cutting board For prepping garlic, onions, carrots, and herbs
  • 1 Chef’s knife For chopping vegetables and herbs
  • 1 Wooden spoon For stirring while sautéing and simmering
  • 1 Measuring spoons To accurately measure turmeric, salt, spices
  • 1 Ladle For serving the soup easily
  • 2 forks Forks For shredding the chicken once it's cooked

Ingredients
  

  • 1 tbsp avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh grated turmeric (or 1 teaspoon ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl couscous
  • ⅔ cup frozen peas (optional but recommended)

Instructions
 

  • Heat a large Dutch oven or pot over medium-high heat and add the oil.
  • Add garlic, onion, carrots, and celery. Cook for 4–5 minutes until the onion is translucent.
  • Stir in grated ginger and turmeric. Sauté for 30 seconds to bloom the spices.
  • Add chicken broth, chicken breast, rosemary, thyme, salt, and pepper. Stir to combine.
  • Bring to a boil, then stir in pearl couscous. Ensure the chicken is submerged in the broth.
  • Reduce heat to medium-low. Simmer uncovered for 20–25 minutes until the chicken is cooked through.
  • Remove chicken, shred with two forks, and return to the pot.
  • Stir in peas. Add more broth if needed. Adjust seasoning to taste and serve warm.

Notes

  • For deeper flavor, add a squeeze of fresh lemon juice before serving.
  • Ground turmeric can be used if fresh root isn’t available.
  • Add baby spinach or kale during the last 5 minutes for extra greens.
  • Store in fridge up to 4 days or freeze in glass jars for up to 3 months.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.8gCholesterol: 75mgSodium: 470mgFiber: 3gSugar: 4g
Keyword anti-inflammatory chicken soup, ginger turmeric soup, healing soup, turmeric broth, turmeric chicken soup, turmeric recipes
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