Creamy Turmeric Chicken Soup

Creamy Turmeric Chicken Soup Recipe

When the weather turns chilly or you’re in need of a comforting meal, there’s nothing quite like a bowl of creamy turmeric chicken soup. This recipe marvelously combines vibrant turmeric with ground chicken and fresh vegetables to create a nourishing dish that warms the soul. It’s perfect for quick weeknight dinners or cozy evenings with family. Personally, this soup has become a staple in my kitchen due to its simple preparation and delightful flavor.

Why you’ll love this dish

So, what makes creamy turmeric chicken soup truly special? For starters, it’s a one-pot meal packed with nutrition. Ground chicken offers a lean protein source, while the colorful medley of vegetables ensures you’re getting your daily dose of vitamins. The infusion of turmeric not only adds a beautiful golden hue but also boasts anti-inflammatory properties. Whether you need a quick dinner solution after a long day, or a comforting dish for a family gathering, this soup is an excellent choice.

"This soup is my go-to on gloomy days. It’s not only easy to make, but the flavors are incredible! The turmeric gives it a lovely warmth, and it’s a hit with the whole family."

The cooking process explained

Making creamy turmeric chicken soup is straightforward and perfect for cooks of any skill level. The process begins by cooking ground chicken until it’s just done. Next, you’ll sauté a delightful mix of onions, leeks, carrots, and celery to create a flavorful base. With aromatic garlic and spices added, the rich chicken broth and creamy coconut milk come together to make a savory broth. You finish off by tossing in vibrant green peas and spinach for that fresh touch. In no time, you’ll have a mouthwatering soup ready to enjoy.

Gather these items

To whip up this luscious dish, you’ll need the following ingredients:

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 leek, cut in half lengthwise and sliced thin
• 3 carrots, sliced thin
• 3 ribs celery, sliced
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon poultry seasoning
• 6 cups low-sodium chicken broth
• 14 ounces (1 can) coconut milk
• A handful of baby spinach
• 1 – 2 cups frozen green peas
• 1/4 cup chopped fresh chives or parsley
• Sea salt and black pepper, to taste

Feel free to customize some ingredients! You can swap out ground chicken for ground turkey or use different greens like kale if you prefer.

Step-by-step instructions

Here’s how to make this delicious creamy turmeric chicken soup:

1. In a skillet, cook the ground chicken over medium heat until it’s no longer pink. Set aside.
2. In a large soup pot or Dutch oven, heat the olive oil. Add the chopped onion, leek, carrots, and celery. Season with salt and black pepper.
3. Cook, stirring often, for about 8 minutes until the vegetables are tender.
4. Add the minced garlic, ground turmeric, and poultry seasoning. Stir constantly for about 30 seconds until fragrant.
5. Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
6. Stir in the cooked chicken.
7. Add the baby spinach and frozen peas. Cook until the peas are heated through and the spinach has wilted.
8. Incorporate the chives or parsley for an extra burst of flavor.
9. Taste and adjust seasonings with more salt, black pepper, or poultry seasoning if needed.
10. Keep on low heat, simmering for a few more minutes until ready to serve.

Best ways to enjoy it

When it comes to serving this comforting soup, the presentation can elevate the experience! Ladle the creamy turmeric chicken soup into deep bowls and garnish with additional chives or parsley for a pop of color. It pairs wonderfully with crusty bread or a fresh garden salad to round out your meal. If you want to add a hint of heat, a dash of red pepper flakes can complement the soothing flavors beautifully.

Storage and reheating tips

To keep your creamy turmeric chicken soup fresh, refrigerate any leftovers in an airtight container. It can typically last for about 3 to 4 days. For longer storage, consider freezing the soup. Simply let it cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop.

Helpful cooking tips

Every cook loves a few insider tips! Here are some to enhance your soup-making experience:

• If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and add it to the simmering soup to thicken it up.
• Make sure not to overcook the spinach; added at the end, it should remain vibrant and tender without losing its nutrients.
• Feel free to adjust the seasoning to your taste. Turmeric can be assertive, so start with less and adjust as you go.

Creative twists

Looking to mix things up? Here are a few fun variations on this recipe:

• Add a kick with some diced jalapeños or crushed red pepper flakes for spice.
• Try incorporating different herbs, such as fresh basil or dill, to change the flavor profile.
• For a non-dairy alternative, opt for almond or oat milk in place of coconut milk.

Common questions

How long does it take to make this soup?

Preparation and cooking will take about 30-40 minutes. So it’s a great option for a quick weeknight meal!

Can I use a different protein?

Absolutely! Ground turkey or even shredded rotisserie chicken works great if you’re short on time.

How should I store leftovers?

Place any extras in an airtight container and refrigerate for up to 4 days or freeze them for later use.

Enjoy your cooking and the delightful warmth of this creamy turmeric chicken soup! It’s bound to become a favorite in your home, just like it is in mine.

Creamy Turmeric Chicken Soup

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A comforting and nourishing one-pot meal combining ground chicken, vibrant turmeric, and fresh vegetables that's perfect for chilly days.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 pound ground chicken Lean protein source
• 2 tablespoons olive oil For sautéing vegetables
• 1 large onion, chopped Adds flavor base
• 1 large leek, cut in half lengthwise and sliced thin For sweet onion flavor
• 3 medium carrots, sliced thin Adds sweetness and color
• 3 ribs celery, sliced For texture and flavor
• 4 cloves garlic, minced Enhances flavor
• 1 teaspoon ground turmeric Gives the soup its golden color
• 1 teaspoon poultry seasoning Adds depth of flavor
• 6 cups low-sodium chicken broth Base for the soup
• 14 ounces (1 can) coconut milk For creaminess
• 1 handful baby spinach For color and nutrients
• 1-2 cups frozen green peas Adds sweetness and texture
• 1/4 cup chopped fresh chives or parsley For garnish
• Sea salt and black pepper, to taste To season

Method

 

Preparation

1. In a skillet, cook the ground chicken over medium heat until it’s no longer pink. Set aside.
2. In a large soup pot or Dutch oven, heat the olive oil. Add the chopped onion, leek, carrots, and celery. Season with salt and black pepper.
3. Cook, stirring often, for about 8 minutes until the vegetables are tender.

Cooking

1. Add the minced garlic, ground turmeric, and poultry seasoning. Stir constantly for about 30 seconds until fragrant.
2. Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
3. Stir in the cooked chicken.
4. Add the baby spinach and frozen peas. Cook until the peas are heated through and the spinach has wilted.
5. Incorporate the chives or parsley for an extra burst of flavor.
6. Taste and adjust seasonings with more salt, black pepper, or poultry seasoning if needed.
7. Keep on low heat, simmering for a few more minutes until ready to serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 20gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 3gSugar: 2g

Notes

For a thicker soup, mix 1 tablespoon of cornstarch with cold water and add it to the simmering soup. Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for longer storage.

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