Turmeric Chicken Soup (Paleo, AIP, Whole30)
This turmeric chicken soup is a nourishing and healthy meal. It’s paleo, AIP, and whole30 friendly.
Turmeric Chicken Soup
If you are looking for a nourishing and warm dinner option, then this turmeric chicken soup is perfect for you! Chicken soup is always nutritious, and this recipe is no exception! It utilizes wholesome ingredients like golden beets, carrots, cauliflower, kale, and turmeric to make it extra nourishing!
The soup is paleo, AIP, and whole30 friendly making it the the perfect winter meal for any dietary needs!
The Ingredients for Turmeric Chicken Soup
- Chicken broth and coconut cream.
- Chicken. Pre-cooked and shredded chicken is what I use for this soup. You can also use raw chicken cooked in the broth until fully cooked, but keep in mind that this will add to the cooking time.
- Golden Beets. The golden beets are a secret ingredient! They’re packed with nutrients and amazing for supporting your liver! If you don’t like beets, don’t worry! They are far less earthy than purple beets, and they won’t stain the soup red. I find golden beets at health food stores like Whole Foods, Sprouts, and Natural Grocers.
- Carrots, cauliflower, celery, onions, and kale. These are the main veggie ingredients in this soup. You can mix it up a bit, but these yield the best flavor and are the best combination for this soup.
- Turmeric, ginger, and parsley. Turmeric is the main spice here and really takes center stage with its rich color!
How to make this Turmeric Chicken Soup
- Saute the vegetables: Using a large stockpot or dutch oven, heat the coconut oil on medium heat. Add the onion and sauté for 4-5 minutes or until translucent Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
- Add the broth and seasonings: Pour in the broth, coconut cream, and lemon juice. Stir until creamy. Season with turmeric (to taste), ginger, salt, and pepper, and stir until the soup is a rich golden color. Add the chicken and parsley and stir well to combine.
- Simmer and serve: Bring to a boil and reduce to a simmer for 20-25 minutes or until vegetables are softened to liking. Stir in the kale and simmer for another 5 minutes. Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.
Can you make this soup ahead of time?
Yes! It tastes great the next day as well! You can store it in the fridge for 3-4 days and reheat on the stovetop.
Can you make this soup low carb?
Yes! Simply reduce the amount of carrots for a lower-carb soup.
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Turmeric Chicken Soup (Paleo, AIP, Whole 30)
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Ingredients
- 2 tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, chopped
- 1 cup golden beets, peeled and chopped
- 2 cups carrots, peeled and chopped into half-moons
- 2 cups cauliflower, chopped
- 5 cups chicken broth
- 1 cup coconut cream, optional, sub more broth
- Juice of half a lemon
- 2-3 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp black pepper, omit for AIP
- 3/4-1 tsp salt
- 16 oz chicken, cooked and shredded
- 2 tbsp fresh parsley, chopped (plus additional for garnish)
- 1 ½ cups kale, destemmed and roughly chopped
Instructions
- Using a large stock pot or dutch oven, heat the coconut oil on medium heat.
- Add the onion and sauté for 4-5 minutes or until translucent Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
- Pour in the broth, coconut cream, and lemon juice. Stir until creamy. Season with turmeric (to taste), ginger, salt, and pepper, and stir until the soup is a rich golden color. Add the chicken and parsley and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until vegetables are softened to liking.
- Stir in the kale and simmer for another 5 minutes or until wilted.
- Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.
This post was originally published in 2018 and the recipe and photos were updated in 2022.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
This soup is SO delicious!! I make it regularly and am blown away by how yummy it is everytime
Made this for the first time today, and I’m thrilled with how it turned out! Ilive in a rural area, and couldn’t find golden beets, so I substituted with parsnips. Since I’m on AIP elimination, I excluded the black pepper. I was both please and surprised that my family absolutely loved and asked for seconds! I will be making this again.
Thank you Zuly! So glad you enjoyed it!
Insanely delicious and enjoyed by the whole family! I used Swiss Chard stems to sub for the celery and the leaves for kale. I also used a sweet potato in place of the golden beet and used cauliflower rice because that’s what I had on hand. The soup looked beautiful and tasted incredible. Thanks for an amazing recipe!
YUM! So glad you enjoyed!!
We absolutely love this soup and have been making it for a few years now. Simply fantastic! After the recipe was updated last year and I noticed lemon juice was added, we tried it, but did not care for what it did to the original integrity of the chicken/coconut broth. Just made it tonight, sans lemon, and it’s perfect for us. Bravo and thanks!
So glad you enjoy!!
I hardly EVER leave reviews, mostly because I’m to lazy to take the time, but I just had to write to say how much I LOVE this recipe. Thank you.
Thank you so much!!
This is heavenly! I used sweet potato in place of the golden beets and riced cauliflower (what I had on hand) and didn’t add kale just bc I did have it. I subbed ganthoda powder for pepper and this is so amazing! It’s so rich in flavor and a new favorite. Thank you!
So glad you enjoyed!!
This is delicious! Thank you for another great recipe!
So glad you enjoyed!!
I’m looking forward to making this soup, looks amazing, thanks! Have you tried it with fresh turmeric and ginger? I wonder how much fresh you would need?
Generally you’d use half the amount if you’re using fresh!
Can I omit the coconut cream? Can’t do coconut
You can substitute the coconut cream with more broth!
I made this recipe exactly to the directions though because our chicken was frozen, I cut it in thin strips and then pan fried it in a little avocado oil before adding it to the soup. The second day we didn’t have enough for two full portions so I served it over lentil pasta. We both loved this soup and will be making it often. In fact, we’re making and freezing a big batch to take with us at Thanksgiving. Thank you so much!
Sounds like some great adaptions! so glad you enjoyed!!
This soup is so, so, soooo good! Thank you for sharing!
I think this is my all-time favorite soup recipe. I literally crave it. I make it often and I just love it. When I made it today I used sunchokes in it, and they were a perfect addition.
Thank you thank you thank you for this wonderful recipe!
Excellent soup! Nourishing and satisfying. I love how LIGHT it is. Plus, it’s easy to make! Thank you!
This soup was delish !