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- 1 lb boneless chicken breast, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated - 2 teaspoons ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 4 cups chicken broth - 2 cups baby spinach - 1 cup carrots, sliced - 1 red bell pepper, chopped - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro, for garnish - Lemon wedges, for serving When picking chicken, look for fresh, boneless breasts. Organic or free-range chicken often tastes better. For the veggies, choose bright, firm produce. Fresh ginger and garlic pack a lot of flavor. In spices, seek out fresh turmeric and ground spices from trusted brands. They make a big difference in taste. Turmeric is the star here. It has curcumin, which fights inflammation. This can help with joint pain and digestion. Chicken provides protein, which is key for muscle health. Spinach adds iron and vitamins, boosting your energy. Carrots offer beta-carotene for eye health. Coconut milk gives creaminess and healthy fats. Each ingredient works together to nourish your body and support your health. {{ingredient_image_1}} 1. Start by heating olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. The onion should be soft and clear. 3. Next, stir in minced garlic and grated ginger. Cook for 1-2 minutes until you smell a nice aroma. 4. Now, add the diced chicken to the pot. Cook it for 5-7 minutes until it turns brown on all sides. 5. Sprinkle in the ground turmeric, cumin, and coriander. Stir well to coat the chicken and onions with spices. 6. Pour in 4 cups of chicken broth. Scrape any bits from the bottom of the pot. Bring this mixture to a boil. 7. Once boiling, lower the heat and add sliced carrots and chopped bell pepper. Let it simmer for 10 minutes. The veggies should be tender. 8. Stir in baby spinach and coconut milk. Heat this mix for another 3-5 minutes until warm. 9. Finally, season the soup with salt and pepper to taste. - Always use fresh spices for the best flavor. Old spices lose their taste. - Make sure not to crowd the pot when browning the chicken. This helps it cook evenly. - Use a wooden spoon to scrape the bottom of the pot. This adds more flavor to your soup. - Taste the soup before serving. Adjust salt and pepper to your liking. - If you have a gas stove, your soup may cook faster. Keep an eye on it. - On an electric stove, you may need to add a few extra minutes to the simmer time. - Always check the chicken for doneness. It should reach 165°F for safety. - Adjust heat levels as needed. High heat can boil the soup too quickly. When making turmeric golden chicken soup, small errors can change the taste. Here are some to watch for: - Not sautéing long enough: Sauté the onion until it’s soft. This builds flavor. - Skipping the spices: Always add spices like turmeric, cumin, and coriander early. They need time to bloom and develop their full flavor. - Overcooking the chicken: Cook the chicken just until it’s no longer pink. Overcooked chicken can become dry. To make your soup truly shine, consider these expert tips: - Use fresh ginger: Fresh ginger gives a brighter taste than dried. Grate it finely for the best flavor. - Opt for low-sodium broth: This lets you control the salt level. You can always add more if needed. - Add lemon zest: A little lemon zest enhances the soup’s brightness. It adds a lovely aroma too. Serve your turmeric golden chicken soup for a warming meal. Here are some great ideas: - Garnish with cilantro: Fresh cilantro adds color and a burst of flavor. - Include lemon wedges: Squeeze fresh lemon juice over the soup for a zesty kick. - Pair with crusty bread: A slice of warm bread makes a perfect side. It’s great for dipping! Pro Tips Use Fresh Spices: Always opt for fresh spices when possible. They enhance the flavor profile of your soup significantly compared to older, ground spices. Adjust Consistency: If you prefer a thicker soup, consider adding a tablespoon of cornstarch mixed with water towards the end of cooking. Marinate Chicken: For added flavor, marinate the diced chicken in turmeric, cumin, and a bit of salt for 30 minutes before cooking. Serve with Accompaniments: Enhance the dish by serving it with crusty bread or over a bed of rice for a more filling meal. {{image_2}} You can switch up the chicken for turkey if you want. Turkey breast works great in this soup. For a lighter option, use skinless chicken thighs. If you need a gluten-free choice, check that your broth is labeled gluten-free. You can also use vegetable broth for a different taste. Want to enhance the flavor? Try adding a bay leaf while cooking. A dash of cayenne can add some heat. For a zing, mix in a tablespoon of fish sauce. You can also add fresh herbs like basil or mint for a twist. To make this soup vegetarian or vegan, skip the chicken. Use chickpeas or lentils instead. These add protein and texture. Replace chicken broth with vegetable broth or water. You can still use coconut milk for creaminess. Add more veggies, like zucchini or mushrooms, for a hearty meal. After enjoying your Turmeric Golden Chicken Soup, store any leftovers in a safe way. First, let the soup cool to room temperature. Then, pour the soup into an airtight container. Make sure to leave some space at the top to let it expand. Seal it tightly and place it in the fridge. This will keep it fresh for about 3 to 4 days. When you're ready to enjoy your soup again, reheating it is simple. Pour the soup into a pot. Heat it on medium-low heat, stirring often. This helps avoid burning. If the soup seems thick, add a splash of water or broth. You want it nice and warm, not boiling. Taste it again for seasoning, and adjust if needed. If you want to keep the soup longer, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Just like before, let the soup cool first. Then, fill the container, leaving some space for expansion. Label it with the date so you know when you made it. Your soup can last up to 3 months in the freezer. To thaw, just move it to the fridge overnight before reheating. Turmeric is a star in this soup. It has curcumin, which fights inflammation. This can help with pain and swelling in your body. Turmeric also supports your immune system. It can keep you healthy during cold months. Plus, it aids digestion, making meals easier on your tummy. Adding turmeric to your diet can boost your mood too. Overall, it makes this soup not just tasty, but also good for you. Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before putting it in a container. It lasts about three days. You can also freeze it for later. To freeze, use an airtight container. It can stay frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best taste. To spice up your soup, add crushed red pepper flakes or a pinch of cayenne. Start with a small amount, then taste it. If you want it milder, use less turmeric or skip the red pepper. You can also add more coconut milk to tone down the heat. Adjusting the spices lets you enjoy the soup just how you like it. This blog post covered key ingredients, step-by-step cooking, and helpful tips. You learned how to choose the best ingredients and avoid common mistakes. We discussed variations for diet needs and proper storage for leftovers. Now, you have all the tools to create a delicious and healthy soup. Enjoy trying new flavors and making it your own. Happy cooking!

Turmeric Golden Chicken Soup

A comforting and flavorful soup packed with nutrients and vibrant spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken broth
  • 2 cups baby spinach
  • 1 cup carrots, sliced
  • 1 red bell pepper, chopped
  • 1 cup coconut milk
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lemon wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced chicken to the pot, cooking until it is browned on all sides, roughly 5-7 minutes.
  • Sprinkle in the ground turmeric, cumin, and coriander, stirring well to coat the chicken and onions.
  • Pour in the chicken broth, scraping any bits stuck to the bottom of the pot. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and add the sliced carrots and chopped bell pepper. Let simmer for 10 minutes or until the vegetables are tender.
  • Stir in the baby spinach and coconut milk, allowing it to heat through for another 3-5 minutes.
  • Season the soup with salt and pepper to taste.
  • Serve hot with fresh cilantro on top and lemon wedges on the side for an extra zing.

Notes

Serve with lemon wedges for added flavor.
Keyword chicken, healthy, soup, turmeric