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30 Minute Turmeric Chicken Soup |

30 Minute Turmeric Chicken Soup

  • Author: Katja from Savory Lotus
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


  • 2 and 1/2 tsp turmeric powder (like this)
  • 1 and 1/2 tsp cumin powder (like this)
  • 1/8 tsp cayenne powder (like this)
  • 3 small boneless chicken thighs
  • 2 tbsp coconut oil, ghee, or butter – divided
  • 1 small onion, diced
  • 4 cups of chopped vegetables (I used carrots, cauliflower, and broccoli)
  • 4 cups good quality broth (bone broth OR vegetable broth)
  • 1 cup water
  • 1 bay leaf
  • 1 tsp grated fresh ginger
  • 2 cups chard, de-stemmed and sliced into thin ribbons
  • 1/2 cup full fat coconut milk (or any milk of choice)


  • fresh cilantro
  • lemon wedges
  • red pepper flakes


  1. Mix turmeric, cumin, and cayenne in a small bowl and set aside.
  2. Chop chicken thighs into small bite-size pieces (I use kitchen shears for this) and set aside.
  3. Melt 1 tbsp of fat of choice in a medium soup pot.  Add onions and cook until translucent, about 3 minutes. Add half of the turmeric spice mixture and the 4 cups of vegetables and cook for another 3-4 minutes.
  4. Add broth, water, bay leaf, and ginger to pot and bring to a boil.  Lower heat and simmer until vegetables are fork tender, about 8-10 minutes.  Turn off heat and stir in coconut milk and greens, allowing the heat to wilt the greens.
  5. While vegetables are cooking, heat remaining one tablespoon of fat in a large skillet.  Add chopped chicken pieces and cook until no longer pink on outside, about 5 minutes.  Add remaining turmeric spice mix and cook until chicken is thoroughly cooked inside, about another 5 minutes.
  6. Once vegetables are done, ladle soup into your favorite bowls, top with cooked chicken and garnish with fresh cilantro, red pepper flakes, and a squeeze of lemon.


** Feel free to use any vegetables that you like for your 4 cups of veggies.

*** You can easily substitute kale, collards, or spinach for the chard in this recipe. For tougher greens you may want to cook them a bit longer once added to soup.

**** I like to cook the turmeric chicken separate from the soup as I like the chicken to have tons of flavor and be the star of the show.  If you are feeling lazy (which happens to me often) you can simply add it all into one pot and cook it all together.