Turmeric Chicken Soup
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
A comforting turmeric chicken soup with riced cauliflower, vegetables, and aromatic herbs. The chicken is simmered in water to create a flavorful broth, then combined with turmeric, ginger, and coconut aminos for a warming, nourishing meal.
Ingredients
- chicken thighs, breast, or a whole chicken
- 4 cup organic chicken broth
- 6 cup water
- 1/2 cup onion chopped
- 1 tsp fresh ginger grated
- carrots chopped
- celery chopped
- garlic minced
- 1 tsp ground turmeric
- 1 head cauliflower
- 1 tsp fish sauce
- 1/2 tbsp basil
- 1/2 tbsp parsley
- 3 tbsp coconut aminos
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 122 mg
- Iron: 2.22 mg
- Magnesium: 64.2 mg
- Phosphorus: 341 mg
- Potassium: 861 mg
- Zinc: 1.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- chicken thighs, breast, or a whole chicken
- 4 cup organic chicken broth
- 6 cup water
- 1 tsp ground turmeric
- 1 head cauliflower
- 1 tsp fish sauce
- 1/2 tbsp basil
- 1/2 tbsp parsley
- 3 tbsp coconut aminos
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
Prepare
- Chop 1/2 cup onion
- Grate 1 tsp fresh ginger
- Chop carrots
- Chop celery
- Mince garlic
Let's Cook
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Step 1.
Fill a large pot with water and add the chicken. Bring to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is fully cooked through (no longer pink in the center). Remove the chicken from the pot and set it aside to cool slightly.
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Step 2.
While the chicken is cooking, prepare the vegetables: chop the onions, peel and mince the ginger, slice the carrots and celery, and mince the garlic. Set them aside.
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Step 3.
After removing the chicken, measure 6 cups of the cooking water and pour it into a large stock pot. Add the chicken broth, onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil over high heat, then reduce the heat to medium and cook, covered, for about 10 minutes, until the vegetables begin to soften.
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Step 4.
While the broth and vegetables are cooking, cut the cauliflower into florets and pulse them in a food processor until they resemble grains of rice. If you don't have a food processor, finely chop the cauliflower into small, rice-sized pieces.
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Step 5.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your hands.
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Step 6.
Add the shredded chicken and the riced cauliflower to the pot with the broth and vegetables. Stir in the fish sauce, basil, parsley, coconut aminos, sea salt, and pepper. Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 10–15 minutes, or until the vegetables are tender and the flavors have melded.
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Step 7.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot.