This Lemon Turmeric Chicken Soup is packed with nutrient-dense foods that are full of complementary flavors. Turmeric, lemon ginger, garlic, and more!
Jump to RecipeIf I’m feeling under the weather, it’s a guarantee that I’ll be making this turmeric chicken soup. Something about lemon, ginger, garlic, and turmeric in warm broth and coconut milk, complete with organic chicken and cooked veggies, feels like healing to me.
Ingredients
- Chicken – I have used chicken breast and thighs, they both work great
- Mirepoix – aka onion, celery, and carrots, sometimes you can find these pre-cut in the vegetable section of the grocery store
- Garlic – I’ve gotten in the habit of running a bunch or two of garlic through the food processor with a little olive oil, and storing it in an airtight container in the fridge for easy use when a recipe calls for minced garlic
- Ginger – when using ginger, I use a spoon (upside down) to strip off the peel, then use a fine grater
- Sweet Potato – adds a touch of sweetness to the soup, can get kind of mushy so careful not to cut to small/overcook
- Broth – chicken or vegetable will bring the same result, but for added health benefits try bone broth (although, the flavor tends to be richer)
- Turmeric – ground turmeric is a wonderful spice and the highlight of this soup, be very careful when handling anything with turmeric in it because it stains everything
- Kale or Spinach – kale tends to be chewier, so can be cut thinner and may take longer to soften
- Lemon – the juice of one lemon is typically between 2-3 tablespoons, taste the soup and adjust to your liking
- Coconut Milk – I prefer canned coconut milk with minimal or no additives, the solid part will melt when added to the warm soup
Alternative Ways to Make Lemon Turmeric Chicken Soup
I love making soup for dinner because it’s so easy! Here are two more ways to prepare this Turmeric Chicken Soup that require a little less attention. If you’re planning ahead, try using your Slow Cooker. If you’re short on time, throw everything in the pressure cooker and you’ll be ready to eat in no time!
Slow Cooker Instructions
In your slow cooker, add prepared onion, celery, and sweet potato. Next, place chicken breast over the vegetables. Pour the broth into the pot, then stir in the garlic, ginger, turmeric, pepper, and salt. Cook on high for 4 hours or low for 6. Leave on the cooker, remove chicken and add kale so it starts to soften. Shred chicken and add back in, along coconut milk and lemon. Enjoy!
Pressure Cooker Instructions
In your pressure cooker, add prepared onion, celery, and sweet potato. Next, place in chicken breast and pour in the broth. Then, stir in the garlic, ginger, turmeric, pepper, and salt. Pressure cook for 18 minutes and allow 5 minutes to naturally release. Leave the keep warm setting on, remove chicken and add in kale. Shred the chicken, then add back in along with coconut milk, and lemon. Once the kale has soften, turn off the pressure cooker and enjoy!
TIP: You can brown the chicken (step one) and sauté the onion, celery, garlic, and ginger (step two) before using either of these methods for added flavor.
Looking for another soup recipe? Check out Dairy Free Chicken Wild Rice Soup!
Lemon Turmeric Chicken Soup
Ingredients
- 1 tbsp coconut oil
- 1 lb chicken breast
- 1 small onion diced
- 6 celery stalks diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 sweet potato peeled and cubed
- 5 cups chicken broth or bone broth
- 2 tsp turmeric
- 1 tsp thyme
- ½ tsp black pepper
- ¼ tsp salt to taste
- 3 cups kale de-stemmed, chopped
- 1 lemon
- 1 can full fat coconut milk
Instructions
- In a large pot, melt the coconut oil on medium heat. Cook the chicken for about 3 minutes on each side until browned and remove.
- Add the onion and celery to the pot, cook for 6 minutes until they begin to soften – might need to add more coconut oil.
- Next, add the ginger and garlic. Cook for another two minutes then turn off the heat.
- Place the chicken back in the pot, along with the sweet potatoes. Pour in the broth, followed by the turmeric, thyme, pepper, and salt.
- Bring the soup to a boil, then reduce to a simmer and cover. Let the soup simmer for about 20 minutes, until the sweet potatoes soften and the chicken is cooked through.
- Turn off the heat. Remove and shred the chicken, then add back into the pot.
- Add the kale into the pot and allow to soften from the heat.
- Juice the lemon into the soup and adjust to your liking. Last, stir in the can of coconut milk.
- Serve and enjoy!
