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–+ servings
black soup crocks filled with comforting tumeric vegetable soup

Turmeric Chicken Soup {cold and flu busting soup}

Sandi Gaertner
Turmeric chicken soup is an amazing cold and flu busting, clean eating comfort food. You will fall in love with this delicious gluten free chicken vegetable soup!
5 from 4 votes
dairy free allergen icon
an egg free allergen icon
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nut free allergen icon
soy free allergy icon
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 10
Calories 155 kcal

Ingredients
  

Using Chicken Breast:

  • 6 cups water
  • 32 ounces low sodium chicken broth
  • 2 large chicken breasts raw
  • 1 tablespoon turmeric
  • 2 teaspoons cumin
  • 1 bay leaf
  • 2 teaspoons salt I added more later so you may want to taste and add salt as needed
  • 1 cup peas (frozen or fresh, not canned)
  • 1 large onion diced
  • 4 parsnips chopped
  • 2 large potatoes diced
  • 1-2 zucchini diced
  • 1 ½ tablespoons olive oil
  • cilantro for garnish

Instructions
 

Using Boneless Chicken Breasts

  • In a large soup pot, heat olive oil on medium heat.
  • Add onion and cook 3 minutes.
  • Add other vegetables and cook 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.
  • Garnish with cilantro.

Using A Whole Chicken or Bone In Chicken

  • Add all of the ingredients to the pot. Fill with water and broth to cover the chicken.
  • Cover and bring to a boil. Allow the soup to boil 15-20 minutes.
  • Reduce the heat to low and cook an additional hour.

Notes

  1. You can use any vegetables in this soup. I like to use what I have on hand in my refrigerator so sometimes traditional soup ingredients like carrots, onion, and celery, and others parsnips, peas etc.
  2. You can use boneless chicken breasts, bone-in, or even a whole chicken.
  3. This soup will keep up to 4 days in the refrigerator, or in the freezer up to 4 months.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 17gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 562mgPotassium: 605mgFiber: 4gSugar: 5gVitamin A: 169IUVitamin C: 21mgCalcium: 47mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.