Save to Pinterest The first time I made this soup was during a particularly rainy November when everyone in my house seemed to be fighting off something. I'd read about turmeric's anti-inflammatory properties somewhere and decided to throw together whatever sounded comforting. That golden color hitting the spoon made everything feel better immediately, and now it's my go-to whenever someone needs a little extra care.
My neighbor smelled this simmering through our shared wall and knocked on my door with an empty container in hand. We ended up eating together at her tiny kitchen table, and she told me about her grandmother's version with extra ginger. Now I always double the ginger portion in her honor.
Ingredients
- Chicken thighs: I prefer thighs over breasts here because they stay tender and juicy even after simmering, plus they add more richness to the broth
- Fresh turmeric root: If you can find it, use fresh instead of ground for a brighter, more complex flavor that really shines through
- Chicken broth: Low-sodium gives you control over the salt levels, and homemade broth transforms this into something extraordinary
- Baby spinach: It wilts beautifully without becoming mushy, and adds a lovely fresh contrast to the warm spices
- Lemon juice: This is the secret brightener that cuts through the richness and makes all the spices pop
Instructions
- Build the foundation:
- Heat olive oil in your largest soup pot over medium heat, then add onion, carrots, and celery. Let them soften for about 5 minutes until they're fragrant and the onions turn translucent.
- Wake up the aromatics:
- Add minced garlic and grated ginger, stirring constantly for just 1 minute until the scent fills your kitchen. Be careful not to let the garlic brown.
- Bloom those spices:
- Sprinkle in turmeric, cumin, black pepper, and salt, stirring for 30 seconds. The spices will become fragrant and slightly toast, which deepens their flavor.
- Sear the chicken:
- Add chicken pieces and cook for 2-3 minutes until they're just opaque on the outside. This step adds depth to the final broth.
- Simmer and develop:
- Pour in the chicken broth, bring everything to a boil, then reduce to a gentle simmer. Cover and let cook for 20 minutes so the flavors meld together.
- Add the greens:
- Stir in spinach and simmer for 5 more minutes until wilted. Taste and adjust seasoning, then stir in lemon juice just before serving.
Save to Pinterest Last winter, my normally soup-skeptical teenage son asked for seconds and then requested this for his birthday dinner. There's something about the combination of warmth, brightness, and comfort that speaks to people before they even realize what they're eating.
Making It Your Own
Sometimes I'll add a parsnip or two with the carrots for extra sweetness, especially in colder months when root vegetables are at their best. A handful of green beans added in the last five minutes creates a nice texture contrast.
The Grain Question
I've discovered that adding cooked rice directly to individual bowls works better than cooking it in the soup. The grains stay separate and the soup doesn't become overly thick as it sits. Quinoa works beautifully this way too.
Storage And Reheating
This soup keeps remarkably well in the refrigerator for up to four days, and the flavors actually deepen overnight. Freeze it in portion-sized containers if you're meal planning, though I'd hold off on adding the spinach until reheating.
- Reheat gently over medium-low heat to preserve the delicate flavors
- Add a splash of fresh broth if it thickens too much in the fridge
- The spices will continue to bloom, so you may need less seasoning the next day
Save to Pinterest There's something deeply satisfying about a soup that looks as beautiful as it tastes, especially when that vibrant gold color means comfort is on the way. I hope this becomes one of those recipes you turn to without even thinking.
Recipe Questions
- → What makes this soup golden?
The vibrant golden color comes from ground turmeric, which also provides anti-inflammatory benefits and earthy warmth to the broth.
- → Can I make this vegetarian?
Yes, substitute chicken with chickpeas and use vegetable broth instead of chicken broth for a hearty plant-based version.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve and deepen overnight.
- → Can I freeze this soup?
Absolutely. Cool completely before freezing in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- → What can I serve with this soup?
Pair with warm crusty bread, crackers, or a light side salad. For extra heartiness, add cooked rice or quinoa directly to the bowl.
- → Is it spicy?
The soup has mild warmth from black pepper and optional red pepper flakes. The turmeric adds earthiness rather than heat.