Chicken Turmeric Soup

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It's a must for your menu rotations during this cold and flu season!

Turmeric is a super spice, delivering many proven health benefits such as reducing inflammation and acting as a natural antioxidant. Our Chicken Turmeric Soup is here just in time for flu season, since our bodies need all the help they can get to fight off those nasty cold and flu bugs! We’ve used garlic and lemon juice for added immune system and antioxidant boosts, chicken and quinoa for a hefty dose of protein, and plenty of veggies to pack in lots of vitamins and nutrients. Thanks to a variety of spices and herbs, it tastes amazing, but it also packs a healthy punch!

You can make a batch of this soup and save the leftovers for meals all week, or serve for dinner so your family can reap the health benefits as well. It’s a must for your menu rotations during this cold and flu season!

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Chicken Turmeric Soup

Boost your immune system while eating this spicy and supremely tasty soup.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine American
Author SkinnyMs.

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 sweet onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 1 1/2 pounds boneless and skinless chicken breasts sliced into thin strips
  • 1 tablespoon turmeric powder
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 6 cups chicken broth low-sodium
  • 1 tablespoon lemon juice
  • 1 cup quinoa or brown rice, cooked
  • 1 bunch cilantro chopped, for garnish

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add garlic and cook for 1 to 2 minutes, then add onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften, then add chicken. Cook for another 4 minutes, stirring so all sides of the chicken cook. Add the turmeric, mustard seed, cayenne, and salt, then pour in the chicken broth and lemon juice.
  • Bring to a boil, then simmer for about half an hour. Add cooked quinoa or rice and top with chopped cilantro.

Nutrition Information

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 13g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 433mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords dairy-free, Low-Carb

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Other recipes you might enjoy:

Slow Cooker Thai Chicken Noodle Soup

Better Than Your Mom’s Chicken Soup

What are your go-to recipes when you’re feeling under-the-weather? How do you use immune-boosting turmeric? Let us know in the comments section below!

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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9 Comments

  1. I use turmeric in many of my receipt’s. It’s one of the best ingredients that I have found to make my life so healthier.

  2. Is it 1 cup quinoa before cooked or 1 cup after it is cooked? There’s a big difference. Please let me know, as I would like to make this today. 🙂

    1. Great question, Elaine! Yes, this can be made in a crock pot. Add all ingredients to the crock pot except for the quinoa and cilantro. Cook on low for 6 hours or high for 4 hours. Stir in the cooked quinoa during the last 10 minutes of cooking. Sprinkle the soup with the cilantro just before serving.

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