Chicken Soup With Turmeric

How to use turmeric in recipes:

I found that out the hard way when I made these turmeric chicken wings. They stained my fingers and baking sheet bright yellow!

Since both kids love homemade chicken soup, I thought using turmeric would be a great way to get some natural inflammatory ingredients into them in the winter.

Cooking with turmeric is easy. You will also love this easy Turmeric Curry Lime Cauliflower.

Allergen Information:

This homemade soup is gluten-free, dairy-free, egg-free, nut-free, oat-free, and soy-free.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Low-sodium chicken broth—feel free to use regular if you don’t like low-sodium. You can also use chicken bone broth.
• Chicken – you can use chicken breasts, parts, or whole chicken. Feel free to use bone-in chicken if you want some of the nutrients as bone broth.
• Turmeric – any brand is fine. I use organic turmeric because it is less likely to be contaminated with lead.
• Vegetables – Use the basics like onion, celery, and carrots. Or, mix it up fun veggies like I did use peas, parsnips, potatoes, or what you have on hand in your refrigerator.

If you are using chicken breast:

• In a large soup pot, heat olive oil on medium heat.
• Add onion and cook for 3 minutes.
• Add other vegetables and cook for 5 minutes until they soften.

• Add raw chicken breasts, water, broth, and spices.
• Cover and bring to a boil.
• Once boiling, reduce heat to medium-low and cook until the chicken breasts are done.
• Remove the chicken, and with two forks, shred the chicken.
• Return the chicken shreds to the pot and simmer for 10 minutes so the flavors soak into the chicken.

If you are using bone-in or whole chicken:

• Using bone-in or whole chicken means this soup will need to cook longer.
• Think of this more as a slower dump-and-go type of soup. Add everything to the pot.
• Fill the pot with water above the chicken. Cover and bring the ingredients to a boil.
• Allow the soup to boil for about 20 minutes, then turn the heat down to low and simmer for another hour. This slow simmer allows the flavors to really build.
• This soup will taste even better the next day!

Seasoning Notes:

You will first notice this gluten-free chicken soup’s almost “neon” yellow color. My son almost wouldn’t eat it because of this. After a few minutes, I finally convinced him to give it a try. After two bowls, he declared this recipe a success:-).

Fun Swaps:

Add some greens to make this cold-busting soup even healthier. Kale and spinach are great additions to this soup. You can also add diced pieces of winter squash or sweet potato.