Chicken Turmeric Soup

Chicken Turmeric Soup

Chicken Turmeric Soup:


  • 2 tbsps olive oil, or nonstick spray (Phase 2)
  • 3 lbs chicken, breast or ground
  • 1 tbsp ground turmeric
  • 1 tsp dried oregano
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsps ginger, peeled and minced
  • 4 stalks celery, diced into 1/4-inch pieces
  • 1 small red chili pepper, seeds removed, minced
  • 5 cups low sodium vegetable stock/broth
  • 1 cup dill, chopped
  • 2 limes, quartered (optional)
  • 1/2 lb baby kale or baby spinach, preferably organic
  • Sea salt and Freshly ground black pepper


  1. Clean, pat dry, salt and pepper the chicken. In a large pot over medium heat, warm 1/2 tbsp of olive oil. Add chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Remove chicken from pot, leaving the brown bits.
  2. Add another 1/2 tbsp of olive oil to the pan. Add the turmeric and oregano and stir, scrapping up the brown bits with a wooden spoon.
  3. Once the spices are toasted, about 1 minute, stir in the onion, garlic, ginger, celery, and chili pepper.
  4. Coat vegetables with spice mixture and sauté until onion is translucent, about 8 minutes.
  5. Pour in vegetable stock and bring to a boil. Lower to a simmer and slowly add the chicken.
  6. Cover pot and simmer for at least an 1 hour and 1/2. When the soup is nearly done, shred any pieces of chicken that may have not fallen apart naturally.
  7. To serve, add a handful of kale or spinach to each bowl. Spoon soup over greens to wilt. Finish each bowl with a squirt of lime and a generous sprinkling of dill (optional).
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