Golden Turmeric Chicken & Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, anti-inflammatory broth featuring tender chicken thighs simmered with carrots, celery, and a generous dose of turmeric for warmth and color. This american-inspired soups (anti-inflammatory) ready in about 50 minutes pairs avocado oil, chicken thighs, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large pot over medium-high heat until shimmering. Add 1.5 lbs chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened. Add 4 minced garlic cloves and 1 tsp ground turmeric, and cook for 1 minute until fragrant.
  3. Step 3: Add 4 cups chicken broth and 1 tsp dried thyme to the pot, scraping up any browned bits. Return the chicken thighs to the pot, bring to a gentle simmer, and cook for 20 minutes.
  4. Step 4: Remove chicken thighs and set aside. Discard skin and bones, then shred the chicken. Return the shredded chicken to the pot. Add 2 cups chopped kale and simmer for 5 more minutes until kale is tender.
  5. Step 5: Season with salt and black pepper to taste. Serve hot.

Frequently asked questions

How long does Golden Turmeric Chicken & Vegetable Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Golden Turmeric Chicken & Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Golden Turmeric Chicken & Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Turmeric Chicken & Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Golden Turmeric Chicken & Vegetable Soup?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes