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- Chicken Thighs: I use 1 pound of boneless, skinless chicken thighs. They stay juicy and tender while cooking. - Fresh Vegetables: I add 1 medium onion, 3 cloves of garlic, 1 tablespoon of fresh ginger, 2 large carrots, and 2 stalks of celery. These veggies boost flavor and nutrition. - Spices and Seasonings: I use 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper (optional). These spices bring warmth and depth to the soup. - Broth and Cream: For richness, I pour in 6 cups of chicken broth and 1 cup of full-fat coconut milk. This combo makes the soup creamy and vibrant. - Garnish Options: I finish with fresh cilantro leaves. They add a bright flavor and a lovely color to the soup. Feel free to mix and match ingredients. You can add your favorite veggies or spices! {{ingredient_image_2}} 1. Sautéing the Aromatics Start by heating one tablespoon of olive oil in a large pot. Once the oil is hot, add one medium onion that you chopped finely. Cook the onion for about five minutes. Stir it often until it turns soft and clear. Then, add three cloves of minced garlic and one tablespoon of minced ginger. Stir the mix for one minute. You want to smell the fresh scents of garlic and ginger. 2. Browning the Chicken Next, add one pound of diced chicken thighs into the pot. Sprinkle one teaspoon of ground turmeric, one teaspoon of ground cumin, half a teaspoon of black pepper, and a quarter teaspoon of cayenne pepper if you like some heat. Cook the chicken for five to seven minutes. Stir it every now and then until it turns brown and the spices coat the chicken well. 3. Adding Vegetables and Broth After browning the chicken, toss in two diced carrots and two diced celery stalks. Stir them in and let them cook for another three to four minutes. This will help them soften a bit. Now, carefully pour in six cups of chicken broth. Stir everything together and bring the soup to a boil over medium-high heat. When it boils, lower the heat and let it simmer uncovered for 15 to 20 minutes. This helps the flavors mix well. 4. Incorporating Coconut Milk and Kale Now it's time to make it creamy. Gently stir in one cup of coconut milk and one cup of chopped kale. Let everything cook for about five more minutes. The kale will wilt and become tender, adding lovely color and texture to your soup. 5. Final Touches and Serving Remove the pot from heat and mix in the juice of one lime. Taste the soup and adjust with salt or more lime juice to get the flavor just right. Serve your soup hot in bowls, and don't forget to garnish with fresh cilantro leaves. This adds a nice pop of color and flavor that makes the dish shine! - Adjusting Seasoning: Taste your soup as you cook. If it needs more flavor, add salt or lime juice. A little extra turmeric can boost color and taste too. - Spice Level Options: For a gentle warmth, use just black pepper. If you crave heat, add cayenne pepper. Adjust based on your and your guests' preferences. - Turmeric's Anti-inflammatory Properties: Turmeric is not just a spice; it has health perks. It can help reduce swelling and pain. Regular use may support overall wellness. - Nutritional Value of Coconut Milk: Coconut milk adds creaminess and good fats. It holds vitamins C and E. This makes your soup rich and satisfying while keeping it healthy. - Serving Suggestions: Serve the soup in deep bowls. This keeps it warm and looks nice. Pair it with crusty bread for a hearty meal. - Garnishing Tips: Top each bowl with fresh cilantro. This adds color and flavor. Lime wedges on the side give a fresh burst when squeezed in. Pro Tips Marinate for Flavor: Consider marinating the chicken in a mix of turmeric, cumin, and lime juice for at least 30 minutes before cooking to enhance the flavors. Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will give your soup a more vibrant taste. Customize the Veggies: Feel free to add other vegetables like bell peppers or zucchini to increase nutrition and variety in your soup. Storage Tips: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently to preserve its creamy texture. {{image_4}} Protein Alternatives If you want to switch the chicken, you can use turkey or tofu. Both options give a nice flavor. Turkey thighs work well for a leaner choice. Tofu is great for a plant-based meal; just make sure to press it first. Vegetable Options Feel free to swap in your favorite veggies. Zucchini and bell peppers add nice color and taste. Spinach can replace kale for a softer texture. You can also toss in some peas or sweet potatoes for added sweetness. Vegan Version To make this soup vegan, skip the chicken and use chickpeas instead. You can add more veggies like carrots and broccoli for protein and nutrients. Use vegetable broth and coconut milk for creaminess. Gluten-Free Options This recipe is already gluten-free! Just ensure that the chicken broth you choose is gluten-free. Avoid any bread served on the side if you want to stick to gluten-free. Refrigerator Guidance Store your leftover turmeric chicken soup in an airtight container. This helps keep it fresh. It can last up to three days in the fridge. Let the soup cool to room temperature before sealing it up. This step prevents moisture build-up, which can spoil the soup faster. Freezing Tips If you want to keep it longer, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top since soup expands when frozen. Label the container with the date. The soup stays good for up to three months in the freezer. To use, thaw it overnight in the fridge before reheating. Best Practices To reheat, pour the soup into a pot. Heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, you can add a bit of water or broth to thin it out. Heat until it's hot but not boiling. You can also use a microwave. Place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. This method helps heat it evenly. Enjoy your comforting soup! I recommend using boneless, skinless chicken thighs. They stay juicy and tender. Thighs also absorb flavors well, making your soup rich and tasty. Yes, you can make this soup ahead of time. It tastes even better the next day. Just store it in the fridge for up to three days. You can serve the soup with crusty bread or rice. A fresh salad pairs nicely too. These sides balance the warm, comforting soup. Absolutely! This soup is packed with nutrients. Turmeric has anti-inflammatory properties. Chicken provides protein, while veggies add vitamins and fiber. Yes, you can use fresh turmeric. Grate about one tablespoon of fresh turmeric root. It will add a bright flavor and vibrant color to your soup. This blog post covered all you need for delicious Turmeric Chicken Soup. We explored the ingredients, from chicken thighs to fresh veggies, along with spices that packed flavor. I gave you step-by-step cooking instructions to create a tasty dish. We looked at tips for enhancing flavor and health benefits that make this meal good for you. Lastly, we discussed variations and storage tips for leftovers. Enjoy making this soup and share it with friends and family. It’s simple, healthy, and bursting with flavor.

Golden Turmeric Chicken Soup

A flavorful and comforting soup made with chicken, turmeric, and coconut milk, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • 6 cups chicken broth (homemade or low-sodium)
  • 1 cup coconut milk (full-fat for creaminess)
  • 1 cup kale, stems removed and chopped
  • 1 lime Juice of 1 lime (about 2 tablespoons)
  • to taste Fresh cilantro leaves, for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and begins to soften.
  • Incorporate the minced garlic and ginger into the pot. Sauté for an additional minute, stirring constantly, until the mixture is fragrant.
  • Add the diced chicken thighs to the pot. Sprinkle with ground turmeric, cumin, black pepper, and cayenne pepper (if using). Cook the chicken for 5-7 minutes, stirring occasionally, until all sides are browned and the spices are well mixed with the chicken.
  • Add the diced carrots and celery to the pot. Stir to combine and cook for another 3-4 minutes, allowing the vegetables to soften slightly.
  • Carefully pour in the chicken broth, stirring to combine. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
  • Gently stir in the coconut milk and chopped kale. Continue to cook for an additional 5 minutes, or until the kale is wilted and tender.
  • Remove the soup from heat and mix in the fresh lime juice. Taste the soup, adjusting seasoning with salt or additional lime juice as desired for perfect flavor balance.
  • Serve hot in bowls, garnished with fresh cilantro leaves for a pop of color and flavor.

Notes

For an elegant presentation, ladle the soup into deep bowls and float a few cilantro leaves on top. Serve with lime wedges on the side for an added burst of freshness as desired.
Keyword chicken, coconut milk, healthy, soup, turmeric