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healing turmeric soup
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Healing Turmeric Chicken Soup (Easy One Pot Recipe)

Warm, nourishing, and packed with flavor, this Healing Turmeric Chicken Soup is an easy one-pot recipe made with tender chicken, ginger, garlic, coconut milk, and anti-inflammatory ingredients.

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course: Soup
Cuisine: American
Keyword: healing turmeric chicken soup
Servings:

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Calories: 300 kcal

Equipment

  • Instant Pot
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons

Ingredients

  • 2 tabelspoons olive oil
  • 1 medium yellow onion (diced)
  • 3 medium carrots (sliced)
  • 2 celery stalks
  • 5 cloves garlic
  • 1 tablespoon ginger (freshly grated OR dried)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 1 lb boneless skinless chicken thighs (or breasts)
  • 8 cups chicken broth
  • 1 cup full-fat coconut milk
  • juice of 1 lemon
  • 2 large handfuls baby spinach or kale
  • fresh parsley or cilantro for serving (optional )
  • diced sweet potato, chickpeas, fresh dill, etc. (optional add-ins)

Instructions

Instant Pot Instructions

  1. Set the Instant Pot to sauté mode.
  2. Add the olive oil, onion, carrots, and celery. Cook for 4–5 minutes.
  3. Stir in the garlic, ginger, turmeric, cumin, pepper, salt, and red pepper flakes.
  4. Add the chicken and broth.
  5. Seal the lid and cook on HIGH pressure for: 10 minutes for chicken breasts and 8 minutes for chicken thighs.
  6. Allow a natural release for 10 minutes, then quick release the remaining pressure.
  7. Remove and shred the chicken.
  8. Stir in the coconut milk, lemon juice, spinach, and shredded chicken. Taste and adjust seasoning before serving.

Stove-top Instructions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
  3. Stir in the garlic, ginger, turmeric, cumin, black pepper, salt, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Add the chicken and broth. Bring to a gentle boil.
  5. Reduce heat and simmer uncovered for 20–25 minutes or until the chicken is cooked through.
  6. Remove the chicken and shred it with two forks.
  7. Return the chicken to the pot and stir in the coconut milk, lemon juice, and spinach or kale. Simmer another 2–3 minutes until the greens wilt.
  8. Taste and adjust salt or lemon juice as needed.

Storage

  1. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  2. This soup also freezes beautifully for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 300 kcal | Carbohydrates: 13 g | Protein: 24 g | Fat: 16 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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