Chicken Turmeric Soup is a warm, nourishing recipe made with tender chicken, hearty vegetables, and a golden turmeric broth known for its comforting, anti-inflammatory properties. This version keeps things simple and wholesome, delivering a soothing bowl you can make on the stovetop or in the Instant Pot.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Turmeric Soup
🕒 Ready In: ~35-40 minutes (Instant Pot or stovetop)
👪 Serves: 6 bowls
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, turmeric, carrots, celery, onion, chicken broth
📖 Dietary Info: Naturally gluten-free, dairy-free, and easy to adapt for low-carb diets
👌 Difficulty: Easy - sauté, simmer, shred the chicken, and serve
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Turmeric, garlic, and thyme simmer with chicken, carrots, celery, and onion to create a deeply flavorful broth without complicated steps or specialty ingredients. Whether you need a cozy weeknight meal or something warm and restorative during cold season, this recipe offers a clean, vibrant twist on classic chicken soup.
If comforting soups like this Chicken Turmeric Soup are your style, you'll also enjoy several of our other easy recipes. Try Lentil Vegetable Soup, Sweet Potato Soup, Chicken Mushroom Wild Rice Soup, or Beef Barley Soup for simple, nourishing soups you can make any night of the week.
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Why You'll Love this Chicken Turmeric Soup:
Comforting classic: A simple, wholesome chicken soup that's nourishing and satisfying.
One pot meal: Made entirely in one pot or Instant Pot for easy cleanup.
Customizable: Add noodles, rice, or extra veggies to make it your own.
Freezer-friendly: Great for meal prep or sick day stash.
No fancy ingredients: Made with pantry staples and fresh vegetables.
Key Ingredients:
- chicken breasts. Use whole boneless, skinless breasts, cook in the broth and shred after for rich flavor and tender texture.
- chicken broth. Use low-sodium if desired; store-bought or homemade chicken broth both work well.
- garlic cloves. Adds warmth and boosts the immune-supportive benefits of this turmeric chicken soup. Fresh garlic has the strongest flavor.
- bay leaves. Infuse the soup with subtle herbal notes during simmering; remove before serving.
- turmeric. The key ingredient that gives the soup its golden color and anti-inflammatory properties. A little goes a long way, so ½ teaspoon is enough to flavor the whole pot.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Chicken Thighs: Swap the chicken breasts for boneless, skinless thighs if you prefer a richer, more tender chicken turmeric soup.
- Vegetable Swaps: Replace or supplement the carrots, celery, and onion with zucchini, cauliflower, spinach, cabbage, or mushrooms. These work especially well for lower-carb variations.
- Low-Carb Option: Reduce the carrots and onion, then add extra low-carb vegetables like cauliflower florets or shredded cabbage to keep the soup hearty without adding carbs.
- Add Coconut Milk: For a creamier turmeric chicken soup with a subtle curry flavor, stir in ½ cup of full-fat coconut milk after cooking.
- Boost the Heat: Add red pepper flakes, a pinch of cayenne, or a spoonful of grated ginger for a spicier, more warming broth.
How to Make Chicken Turmeric Soup:
- Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and sauté for 5 minutes.
- Step 2: Pour in the chicken broth and stir in the thyme, turmeric, and bay leaves.
- Step 3: Nestle the chicken breasts into the pot so they're mostly submerged in the broth. Bring the soup to a gentle boil, then reduce the heat to low.
- Step 4: Cover and simmer for 25-30 minutes, until the chicken is fully cooked and tender. Using two forks, shred the chicken directly in the pot.
Recipe Notes & Tips:
- Use Whole Chicken Breasts: Cooking them whole in the broth keeps the meat tender and flavorful. Shred or slice before serving.
- Sauté for Flavor: If using the stovetop method, sautéing the vegetables first enhances the base flavor of the soup.
- Deglaze with Broth: When adding the broth to sautéed veggies, scrape up any browned bits from the bottom of the pot, they add flavor.
- Remove Bay Leaves: Don't forget to take them out before serving, they're inedible and very aromatic.
- Add More Veggies: Stir in spinach, kale, zucchini, or peas in the last few minutes for extra color and nutrients.
- Serving Suggestions: We love serving this soup with Gluten-Free Focaccia and Italian Chopped Salad for a full meal.
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How to Store:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Let cool completely before freezing.
Reheat: Warm on the stove or in the microwave until heated through. Add broth if it thickens.
Chicken Turmeric Soup FAQs:
To make low-carb Chicken Turmeric Soup, reduce the carrots and onion and replace them with low-carb vegetables like zucchini, cauliflower, cabbage, or spinach. The rest of the ingredients, chicken, broth, garlic, turmeric, and herbs, are already naturally low carb. This keeps the soup hearty and filling while lowering the total carbs per serving.
Yes. Chicken Turmeric Soup turns out beautifully in a slow cooker because the long, gentle simmer helps the vegetables soften and infuses the broth with turmeric, garlic, and thyme. Add all ingredients to the slow cooker, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender enough to shred. Remove the chicken, shred or slice it, then return it to the pot and stir.
Chicken Turmeric Soup combines lean protein, nourishing vegetables, and anti-inflammatory turmeric in one comforting bowl. Turmeric contains curcumin, which may help reduce inflammation, while garlic, onion, and carrots add additional antioxidants. This makes turmeric chicken soup a great option whenever you want a soothing, immune-supportive meal that still feels light and flavorful.
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Chicken Turmeric Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrots, peeled & sliced
- 1 cup celery, sliced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon turmeric
- 1 pound chicken breasts
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and sauté until the vegetables begin to soften and smell fragrant, about 5 minutes.
- Pour in the chicken broth and stir in the thyme, turmeric, and bay leaves. Nestle the chicken breasts into the pot so they're mostly submerged in the broth.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the chicken is fully cooked and tender.
- Using two forks, shred the chicken directly in the pot. Stir to combine and continue simmering for a few minutes so the flavors come together.
- Place the chicken breasts in the Instant Pot. Add onion, carrots, celery, and garlic on top. Sprinkle in thyme, turmeric, and bay leaves. Pour in the chicken broth.
- Close the lid and set the valve to the sealing position. Select the Pressure Cook or Manual setting and set the time for 12 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
- Open the lid and remove the chicken breasts. Shred them with two forks or slice as preferred, then return the chicken to the pot and stir to combine.
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Nutrition
Notes
- Use Whole Chicken Breasts: Cooking them whole in the broth keeps the meat tender and flavorful. Shred or slice before serving.
- Sauté for Flavor: If using the stovetop method, sautéing the vegetables first enhances the base flavor of the soup.
- Deglaze with Broth: When adding the broth to sautéed veggies, scrape up any browned bits from the bottom of the pot, they add flavor.
- Remove Bay Leaves: Don't forget to take them out before serving, they're inedible and very aromatic.
- Add More Veggies: Stir in spinach, kale, zucchini, or peas in the last few minutes for extra color and nutrients.
- Turmeric Adds Warmth: Just ½ teaspoon gives the broth a golden color and subtle earthy flavor, optional but recommended.
Heidi says
This was the perfect lunch after having to be outside shoveling snow! The addition of the turmeric makes it extra delicious and comforting.