Turmeric Chicken Vegetable Soup (Printer-Friendly)

Golden turmeric chicken with hearty vegetables and coconut milk for soothing, nourishing comfort in every bowl.

# What You'll Need:

→ Base

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated

→ Spices

05 - 1 tablespoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Vegetables

10 - 2 medium carrots, sliced
11 - 2 stalks celery, chopped
12 - 1 medium sweet potato, diced

→ Liquids and Protein

13 - 1.4 litres low-sodium chicken broth
14 - 2 cups (about 280 grams) cooked shredded chicken
15 - 400 ml canned coconut milk

→ Leafy Greens and Finish

16 - 2 cups (about 60 grams) chopped kale or spinach
17 - Juice of 1/2 lemon
18 - Fresh cilantro or parsley, for garnish

# Steps to Follow:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and grated ginger, stirring and cooking for 1 to 2 minutes until aromatic.
03 - Mix in turmeric, cumin, coriander, salt, and black pepper. Stir well to coat the aromatics and toast the spices for 1 minute.
04 - Add sliced carrots, chopped celery, and diced sweet potato. Stir thoroughly and cook for 5 minutes to begin softening the vegetables.
05 - Pour in the chicken broth. Bring to a gentle boil, then lower heat and simmer uncovered for 15 to 20 minutes, or until vegetables are tender.
06 - Stir in shredded chicken and coconut milk. Simmer for another 5 minutes to heat through and meld flavors.
07 - Fold in chopped kale or spinach and cook until wilted, about 2 minutes. Finish with a squeeze of fresh lemon juice.
08 - Ladle soup into bowls and garnish with fresh cilantro or parsley. Serve hot.

# Extra Suggestions:

01 - For enhanced flavor, use homemade chicken broth and high-quality coconut milk.
02 - The soup can be prepared in advance and tastes even richer after resting overnight.
03 - For a vegetarian option, replace chicken with canned chickpeas and use vegetable stock.

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