Jump to Recipe· 5 from 29 reviews

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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Global
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Description

This turmeric chicken soup is a nourishing and healthy meal. It’s paleo, AIP, and whole30 friendly.

Ingredients

Scale
  • 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
  • 1/4 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 1/2 cups kale, destemmed and roughly chopped

Instructions

  1. Using a large stock pot or dutch oven, heat the coconut oil on medium heat.
  2. 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
  3. 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.
  4. Stir in the kale and simmer for another 5 minutes or until wilted.
  5. Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.

Nutrition

  • Serving Size: 1
  • Calories: 423
  • Fat: 11g
  • Carbohydrates: 20.4g
  • Fiber: 5.8g
  • Protein: 31.7g

 

 

 

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