Turmeric Chicken Soup Turmeric Chicken Soup

Turmeric Chicken Soup | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Season with black pepper, which helps your body absorb curcumin (the substance that gives turmeric its superfood status).

  • Prep time 40 minutes
  • Total time 2 hours & 30 minutes
  • Credits : Canadian Living Magazine



In Dutch oven or large heavy-bottomed saucepan, combine chicken, water and vinegar; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 30 minutes, skimming and discarding froth.

Stir in cilantro stems, shallots, carrots, garlic, turmeric and ginger; partially cover and simmer, stirring occasionally, for 30 to 40 minutes.

Remove from heat; using tongs, transfer chicken to cutting board. Using 2 forks, shred into bite-size pieces; sprinkle with salt.

Strain broth through fine-mesh sieve into separate large saucepan; discard solids. Return chicken to broth; stir in cilantro leaves. Season with salt to taste.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Sodium 493 mg
  • Sugars 0 g
  • Protein 30 g
  • Calories 171
  • Total fat 5 g
  • Potassium 611 mg
  • Cholesterol 155 mg
  • Saturated fat 1 g


  • Iron 11
  • Folate 8
  • Calcium 2
  • Vitamin A 2
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Turmeric Chicken Soup