Chicken Turmeric Soup

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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!

Chicken Turmeric Soup

Chicken Turmeric Soup

Yields: 8 servings | Serving Size: 1 1/2 cups | Calories: 226 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 433mg | Carbohydrates: 13g | Fiber: 2g | Sugar: 3g | Protein: 26g | SmartPoints (Freestyle): 5


  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 sweet yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 boneless or about 1.5 pounds, skinless chicken breasts, sliced into thin strips
  • 1 tablespoon turmeric powder
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt
  • 6 cups low-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 cup cooked quinoa or brown rice
  • 1 bunch cilantro, chopped, for garnish


  1. 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.
  2. Bring to a boil, then simmer for about half an hour. Add cooked quinoa or rice and top with chopped cilantro.

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!

9 Comments on "Chicken Turmeric Soup"

  1. margaret  December 28, 2016

    How many pounds on the chicken? 1 pound-2pounds.

  2. Karen L Herbowy Hubalek  December 31, 2016

    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.

  3. Marie  February 26, 2017

    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. 🙂

    • Gale Compton  February 26, 2017

      Marie, It’s 1 cup of cooked quinoa, or more if preferred.

  4. Elaine  December 3, 2017

    Can this be done in a crock pot

    • Nichole Furlong  December 4, 2017

      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.

  5. Nancy  January 9, 2018

    Shouldn’t it be low for 6 and high for 4?

    • Nichole Furlong  January 9, 2018

      Yes! Thank you Nancy! Sorry about that, I’ll edit my comment so it reads correctly.


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