Save The first time I made this golden soup was during a particularly relentless winter when everyone around me seemed to be fighting off something. My kitchen filled with this warm, earthy aroma that actually felt comforting instead of medicinal, and I realized healing food could taste extraordinary.
I brought a batch to my friend who was recovering from surgery, and she texted me two days later asking for the recipe because her husband had already finished the leftovers. Theres something about this combination of spices that feels like a gentle hug.
Ingredients
- 2 lbs bone-in chicken thighs: The bone-in option creates such a richer broth, but Ive used breast when thats what I had on hand
- 2 tablespoons olive oil or coconut oil: Coconut oil adds a subtle sweetness that pairs beautifully with the spices
- 1 large yellow onion: Dice them small so they practically melt into the soup
- 3 medium carrots: Slice them about 1/4 inch thick so they soften but dont turn to mush
- 3 celery stalks: Chop them roughly for texture that holds up during simmering
- 4 cloves garlic: Minced fresh, the jarred stuff just doesnt have the same punch here
- 2 tablespoons ground turmeric: Fresh grated turmeric is incredible if you can find it, but ground works perfectly
- 1 tablespoon fresh ginger: Grate it right into the pot for the most vibrant flavor
- 1 teaspoon ground cumin: This adds that earthy backbone that makes the soup feel complete
- 1/2 teaspoon black pepper: Essential for helping your body absorb the turmerics benefits
- 1 bay leaf: Dont forget to fish it out before serving
- Salt: Trust your taste buds here, the amount varies by broth brand
- 8 cups low-sodium chicken broth: Starting low-sodium lets you control the seasoning perfectly
- 2 cups water: This stretches the broth without diluting the flavor
- 2 tablespoons fresh lemon juice: Adds brightness that cuts through the rich spices
- Optional coconut milk: Makes it incredibly creamy and luxurious
- Fresh cilantro or parsley: The finishing touch that makes everything taste fresh
Instructions
- Build the aromatic base:
- Heat your oil in that heavy pot until it shimmers, then cook the onions until they turn translucent and smell sweet. Toss in carrots and celery, letting them soften slightly—you want them to still have some bite.
- Wake up the spices:
- Stir in garlic, turmeric, ginger, cumin and pepper, watching as the turmeric turns everything brilliant gold. Let them toast just 30 seconds until the scent fills your kitchen, being careful not to burn them.
- Simmer into golden broth:
- Nestle the chicken into the pot, pour in the broth and water until everything is submerged, and drop in that bay leaf. Bring it to a gentle bubble, then lower the heat and let it simmer uncovered for about an hour.
- Shred and return:
- Lift out the chicken pieces, give them a moment to cool so you dont burn your fingers, then shred the meat and say goodbye to skin and bones. Return that tender chicken to the pot and stir in the lemon juice.
- Final touches:
- Nows the time for coconut milk or greens if youre using them—just a couple minutes to wilt everything together. Taste it, adjust the salt, and dont forget to remove the bay leaf before serving.
Save Last winter, my neighbor came over with a bad cough and left with a container of this soup. She called me the next morning saying she actually slept through the night for the first time in a week. I dont know if it was the soup or just knowing someone cared, but Ill take the credit anyway.
Make It Your Way
Sometimes I add a cup of cooked rice right at the end to make it more of a meal, especially on nights when bread feels like too much effort. The rice soaks up that spiced broth and becomes incredibly flavorful.
The Spice Secret
Ive learned that toasting the spices in oil before adding any liquid makes a huge difference in the final depth of flavor. That extra 30 seconds is worth it—something magical happens when the spices hit that hot oil.
Serving Suggestions
This soup deserves a simple side that wont compete with the complex spices. A slice of crusty bread or some naan for dipping is perfect.
- Extra lemon wedges on the table let everyone brighten their bowl to taste
- A dollop of yogurt on top adds creaminess if youre skipping the coconut milk
- Fresh cilantro wilts beautifully into hot soup and adds a pop of color
Save Theres something deeply satisfying about making food that nourishes and heals, all while tasting absolutely delicious. This soup has become my go-to whenever I need to feed both body and soul.
Recipe Guide
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 4 days and actually develops deeper flavor overnight. The turmeric and spices continue to infuse the broth, making leftovers even more delicious.
- → What makes this soup anti-inflammatory?
Turmeric contains curcumin, a powerful compound with significant anti-inflammatory properties. Combined with ginger, garlic, and black pepper which enhances turmeric absorption, this soup creates a potent healing blend for reducing inflammation throughout the body.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well for a lighter version. Bone-in breasts will add more flavor to the broth, though thighs provide extra richness and tenderness. Simply adjust cooking time as breast meat may cook slightly faster.
- → Is this soup gluten-free and dairy-free?
Naturally gluten-free and dairy-free, this bowl accommodates multiple dietary needs. Just ensure your chicken broth is certified gluten-free, and if adding noodles, select gluten-free varieties like rice or soba noodles.
- → Can I make this vegetarian?
Certainly. Substitute vegetable broth for chicken broth and replace the chicken with extra-firm tofu cubes, chickpeas, or white beans. The turmeric and spice blend remains just as nourishing and flavorful in plant-based form.
- → What can I serve with this soup?
Crusty gluten-free bread, naan, or crackers complement this warming bowl perfectly. A simple side salad adds freshness. For a heartier meal, add cooked rice, quinoa, or noodles directly into the soup.