Golden Chicken Soup is a nourishing and vibrant dish, with a beautiful golden hue from turmeric and other warming spices. The combination of tender chicken, rich broth, and vegetables makes it both comforting and healing—perfect for when you need something cozy and full of flavor.
Here’s a recipe to make Golden Chicken Soup with all the vibrant spices and fresh ingredients that give it its distinct color and depth.
Golden Chicken Soup Recipe
Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated or finely chopped (optional but adds a nice kick)
- 1 tsp turmeric powder (the key ingredient for the golden color!)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon (optional, adds a lovely depth)
- 1/4 tsp ground black pepper
- Salt, to taste
- 6 cups low-sodium chicken broth (or water, but broth gives a richer flavor)
- 1 bay leaf
- 1-2 cups baby spinach or kale (optional, but adds color and nutrition)
- 1 cup cooked rice or noodles (optional, for added heartiness)
- Fresh lemon juice (about 2 tbsp)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions:
- Sear the chicken:
In a large soup pot, heat the olive oil or butter over medium-high heat. Add the chicken pieces, season with a pinch of salt, and cook for 5-7 minutes until the chicken is lightly browned and cooked through. Remove the chicken from the pot and set it aside. - Sauté the vegetables:
In the same pot, add a bit more oil if needed, and then toss in the chopped onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables start to soften and the onions turn translucent. - Add the garlic and spices:
Add the minced garlic, grated ginger (if using), turmeric, cumin, coriander, cinnamon, black pepper, and a pinch of salt. Stir well and cook for another 1-2 minutes to allow the spices to release their aroma. - Add the broth:
Pour in the chicken broth and bring it to a boil. Scrape the bottom of the pot to release any browned bits (this adds flavor). Add the bay leaf. - Simmer:
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together. - Add the chicken back in:
Return the cooked chicken to the pot and stir in the baby spinach or kale (if using). Let the soup simmer for another 5 minutes, or until the greens are wilted and tender. - Add rice or noodles (optional):
If you want a heartier soup, stir in the cooked rice or noodles at this point, allowing them to heat through. - Final touches:
Taste the soup and adjust the seasoning if needed—add more salt, pepper, or turmeric for more color. Stir in the fresh lemon juice for a bit of bright acidity that balances the rich, savory broth. - Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley or cilantro, and serve with a slice of crusty bread for dipping.
Tips:
- For a more vibrant color: You can add a pinch of saffron threads or a little extra turmeric, though the latter can affect the taste if you add too much.
- For extra flavor depth: You can make this soup a day ahead; like many soups, it gets better with time as the flavors meld.
- Add other veggies: Feel free to experiment with other vegetables like zucchini, sweet potatoes, or even peas for added sweetness and texture.
This Golden Chicken Soup is not only a comforting, hearty dish, but it’s also filled with healing ingredients like turmeric and ginger, making it a great choice when you need a little extra warmth, whether physically or emotionally!
