Ginger Turmeric Chicken Soup is a bright, warming bowl that wakes up the senses and soothes the body. This easy recipe blends fresh ginger, golden turmeric, tender chicken, and a light broth for a meal that feels both restorative and homey.

Why this soup belongs on your weeknight menu
I love this soup for its seasonless appeal it comforts in cold weather and refreshes on a cool evening. The base comes together fast, so you can have a simmering pot in under 30 minutes. If you like other nourishing bowls, you might also enjoy this anti-inflammatory creamy chicken soup for a different take on healing flavors.
What makes it so comforting and convenient
Comforting flavors from pantry staples
Fresh ginger and turmeric give the soup a warm, peppery lift. Carrots, onion, and garlic add classic savory notes. You get layered flavor without hunting for unusual ingredients.
Fast to cook and simple to serve
This dish works with leftover roasted chicken or quick-poached breasts. It reheats well and makes a great lunch or light dinner. Keep a bowl ready for busy nights.
Ingredients and smart swaps
Start with basics: chicken stock (homemade or low-sodium store-bought), boneless chicken, fresh turmeric or ground turmeric, fresh ginger, onions, carrots, celery, garlic, lemon juice, olive oil, and salt and pepper. A handful of chopped cilantro or parsley brightens the finish.
Essentials to have on hand
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1–2 inch piece fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp ground turmeric or 1 Tbsp fresh grated turmeric
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: rice or noodles to stretch the soup
Substitutions for diet or pantry limits
Swap shredded chicken for cubed tofu or chickpeas for a vegetarian version. Use vegetable broth if you avoid meat-based stock. For a creamier bowl, stir in a splash of coconut milk see a bolder coconut option in this chicken coconut red curry soup for inspiration.
A simple variation (optional)
Add sliced mushrooms and a teaspoon of soy sauce for a savory depth. Finish with a scattering of chopped scallions.
How to make this ginger turmeric chicken soup
Step-by-step cooking instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in ginger, turmeric, and garlic; cook 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add shredded chicken. Simmer 8–10 minutes to meld flavors.
- Adjust seasoning with lemon juice, salt, and pepper. Serve with parsley or cilantro.
| Step | Details |
|---|---|
| 1 | Sauté base vegetables until soft. |
| 2 | Add aromatics and toast briefly. |
| 3 | Simmer with broth and chicken for 8–10 minutes. |
Tips on texture, timing & tools
Use a wooden spoon to shred leftover chicken right in the pot. If using raw chicken breasts, poach them in the broth for 12–15 minutes, then shred. For silky texture, strain a cup of the cooked vegetables and blend back into the soup. If you want a heartier bowl, add cooked rice or noodles at the end similar comfort can be found in this creamy chicken enchilada soup for a thicker, richer version.
How to store it right: Cool soup to room temperature, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portions for up to 3 months. Gentle reheating over low heat preserves flavor. Reheat without overcooking the chicken; add a splash of broth if the soup thickens.
PrintGinger Turmeric Chicken Soup
A bright, warming bowl of soup that blends fresh ginger, golden turmeric, tender chicken, and a light broth for a soothing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1–2 inch piece fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp ground turmeric or 1 Tbsp fresh grated turmeric
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: rice or noodles to stretch the soup
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in ginger, turmeric, and garlic; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add shredded chicken. Simmer for 8–10 minutes to meld flavors.
- Adjust seasoning with lemon juice, salt, and pepper. Serve with parsley or cilantro.
Notes
For a vegetarian version, swap shredded chicken for cubed tofu or chickpeas and use vegetable broth. The soup can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
FAQs
- Can I make this vegetarian?
- Yes use sturdy tofu or chickpeas and vegetable broth.
- Do I need fresh turmeric?
- Fresh gives a brighter flavor, but ground turmeric works fine.
- Can I freeze the soup?
- Yes. Cool completely and freeze in meal-sized portions.
- How spicy will it be?
- It stays mild; add chili flakes or a dash of cayenne for heat.
Final Thoughts
I hope you try this Ginger Turmeric Chicken Soup on a busy weeknight or when you want something soothing. For a classic, cozy chicken soup reference, check out this recipe for inspiration: Creamy Chicken and Spinach Soup.
For another nourishing option while you plan meals, see this cottage cheese chicken soup for a different creamy twist.










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