Chicken Turmeric Soup
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.
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
Stove Top 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.
Instant Pot Instructions:
- 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.
Video
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.
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