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
While I substituted ground beef for the chicken I thought this was absolutely excellent. I also doubled some of the spices, as I like my food very flavorful. Highly recommend!
Hi there! This looks amazing!! I have one question. Can it be frozen?
Sure!
I love this recipe – easy to make, delicious and hearty. Perfect for a fall day. Thank you for sharing!
Thank you so much, Anika!
What can I use instead of golden beets? I can’t find them in store.
You can just swap it out with something like carrots 🙂
This soup is so delicious and so good for you.
I used to make this soup on a regular basis. My daughter who is 10 loves it as well. Now that grocery shopping has been limited during our quarantine, I find myself REALLY missing this soup! When I first made this recipe, it was the first time I had ever had beets! I didn’t even know golden beets existed! I LOVE this soup. My son who is 8 will eat this if I make him, but he doesn’t ask for it like my daughter does. Considering he is my kid who only wants to eat junk, it says a lot that he will eat this considering how healthy it is!
Thank you so much, KrisAnn!!! I am SO glad it’s a hit! 🙂
Holy moly this was amazing!!! Such delicious flavours all blended together in perfect unison! YUM! I didn’t have golden beets so used a sweet potato as a previous poster suggested. So so good!! Thank you for your incredible concoctions and for sharing them. I have never been disappointed with any of your recipes.
Thank you so much! So glad you liked it!!
How much sodium is in this soup?
It will vary depending on the broth you use. I would check your broth and add in the amount of salt that you wind up using.
I could not find gold beets so used red beets. My soup color was pink , like a borscht but very very yummy. It is important to not overcook the vegetables so they still age a crunch.
This soup is amaaaazing!!! I can’t wait to make it again! So good!!
Could I put all the ingredients in a slow cooker and leave on low all day instead of sautéing?
I haven’t tried it, but it could work! I would just watch the cooking time and factor in that not as much liquid is cooked off in the slow cooker so it will be a thinner soup.
I’m about to start the AIP diet and I thought celery was not allowed?
Celery is AIP.
Very good soup, tasty and hearty! I omitted the coconut milk. I will be making this again! Thank you for your creativity!
Thank you so much Lois!
I make this soup at least twice per month. I LOVE it. It’s so good with some chopped avocado on top. Also, subbing parsley for green onions is delicious! Can’t say enough good things about this soup!!
Thank you so much Katie!! So happy you like it!
Oh My, Oh my! Yum! Yum! Absoulutely Delicious and beautiful to prepare. Thank you so very very much for sharing this out of this world recipe. Be well always.
Thank you so much, Rani! So glad you liked it!!!
This looks great! When you say 1.5 cups kale, do you mean before or after destemming and chopping? Thanks!