Save The first time I made this soup was during a gray week when everything felt slightly off kilter. I had seen similar golden soups on social media but never understood why people called them healing until that steam rose from my pot. The whole kitchen filled with this warm earthy scent that somehow made the afternoon feel more manageable. Now I keep turmeric on the counter instead of tucked away in the spice cabinet.
Last winter I made a double batch for my brother who was recovering from a cold and he texted me three days later asking for the recipe. The house smelled so inviting that my roommate wandered in with her own bowl before I could even finish cooking. There is something about the combination of ginger and citrus that wakes up your senses while still feeling incredibly comforting.
Ingredients
- 500 g boneless chicken thighs: Thighs stay tender during simmering and add more richness than breasts
- 1 medium onion: Finely chopped so it practically dissolves into the broth
- 2 medium carrots: Slice them thin so they cook through evenly
- 2 celery stalks: This creates the classic soup base foundation
- 3 garlic cloves: Minced fresh because garlic powder cannot compete here
- 2.5 cm fresh ginger: Peel and grate it directly into the pot for maximum flavor
- 150 g baby spinach: Add this at the very end so it stays vibrant
- 1.5 liters chicken broth: Low sodium lets you control the salt level
- 1 tbsp olive oil: For sautéing the vegetables at the start
- Juice of 1 lemon: This brightens everything right at the end
- 1½ tsp ground turmeric: The star that gives the soup its signature color
- ½ tsp ground cumin: Adds earthy depth without overwhelming
- ½ tsp black pepper: Helps your body absorb the turmeric
- ½ tsp sea salt: Adjust to taste since broth brands vary
- ¼ tsp red pepper flakes: Optional but adds a gentle warmth
- 2 tbsp fresh parsley: Sprinkle this on top for color and freshness
Instructions
- Start the base:
- Heat olive oil in a large pot over medium heat. Add onion carrots and celery sauté for 5 minutes until they soften and the kitchen starts to smell like home.
- Add the aromatics:
- Stir in garlic and grated ginger cooking just 1 minute. You want them fragrant not burned.
- Bloom the spices:
- Sprinkle in turmeric cumin black pepper and salt. Cook 30 seconds while stirring constantly until the spices become incredibly aromatic.
- Cook the chicken:
- Add chicken pieces to the pot. Sauté for 2 to 3 minutes until the outside turns opaque.
- Simmer the soup:
- Pour in the chicken broth and bring to a boil. Reduce heat to a gentle simmer cover and let it cook for 20 minutes.
- Add the greens:
- Stir in spinach or kale. Simmer 5 more minutes until wilted and chicken is completely cooked through.
- Finish with brightness:
- Squeeze in the lemon juice and taste the broth. Add more salt or pepper if needed.
- Serve it up:
- Ladle into bowls and scatter fresh parsley or cilantro on top. Bring it to the table while still steaming hot.
Save This has become my go to when anyone in my household feels under the weather. The soup somehow manages to feel substantial yet light at the same time like it is working on multiple levels to make you feel better. Last week I found myself standing over the stove just breathing in the steam before anyone else was even home.
Making It Ahead
I actually prefer making this soup a day ahead because the flavors deepen overnight. Store it in the refrigerator and reheat gently on the stove. The broth may thicken slightly so add a splash of water or extra broth when warming it up.
Freezing Instructions
This soup freezes beautifully for up to three months. I portion it into containers leaving some space at the top since liquid expands when frozen. Thaw overnight in the refrigerator then reheat slowly on the stove.
Serving Suggestions
A slice of crusty bread or warm naan is perfect for soaking up that golden broth. Sometimes I add cooked rice directly to the bowl for a more substantial meal.
- Serve with a wedge of extra lemon for those who love brightness
- Top with sliced avocado if you want something creamy
- Pair with a simple green salad dressed with vinaigrette
Save There is something deeply satisfying about watching the broth turn that vibrant golden color. It feels like you are cooking sunshine into a bowl.
Recipe Questions & Answers
- → What makes this soup golden?
The vibrant golden color comes from ground turmeric, which also provides anti-inflammatory properties and earthy warmth to the broth.
- → Can I make this soup vegetarian?
Yes, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth for a hearty plant-based version.
- → How can I make this soup more filling?
Add cooked rice or quinoa during the last 5 minutes of simmering. Start with ½ cup cooked grains for four servings.
- → What can I serve with this soup?
Warm crusty bread, naan, or a simple side salad complement the flavors perfectly. The soup is substantial enough to enjoy as a standalone meal.
- → Can I freeze leftovers?
This soup freezes beautifully for up to 3 months. Cool completely before storing in airtight containers, leaving space for expansion.
- → How spicy is this soup?
The red pepper flakes are optional and provide mild heat. Without them, the soup has gentle warmth from ginger and black pepper rather than spicy heat.