There’s something magical about a bowl of Lemon Ginger Turmeric Chicken Soup — the way it feels both refreshing and comforting at the same time. It’s golden, fragrant, and bursting with natural goodness from lemon, ginger, and turmeric. The flavors are light yet deeply satisfying, making it the perfect soup for when you’re feeling under the weather, run down, or simply craving something wholesome and full of life.
I first made this on a chilly winter evening when my husband came home sniffling and tired. We didn’t have much in the pantry, but I did have some chicken thighs, ginger, and a lemon. I added a pinch of turmeric for color, and what came out was pure sunshine in a bowl. Now this soup is on rotation every time anyone in the house needs a little pick-me-up, right next to my Chicken and Wild Rice Soup and Crockpot Chicken Corn Chowder.
Lemon Ginger Turmeric Chicken Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and ginger and cook for 1 minute until fragrant.
- Stir in turmeric to coat the vegetables evenly. Add chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken, lemon juice, and zest. Simmer for another 5–10 minutes until heated through.
- Taste and season with salt and pepper. Add rice/quinoa or cayenne if using. Garnish with fresh herbs and serve warm.
Nutrition
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Let us know how it was!Why You’ll Love Lemon Ginger Turmeric Chicken Soup
This Lemon Ginger Turmeric Chicken Soup isn’t just another chicken soup — it’s full of vibrant flavors and natural ingredients that nourish and restore. Lemon adds a zesty brightness, ginger provides warmth, and turmeric gives it a gorgeous golden color and subtle earthy undertone. Together, they create a broth that feels like comfort and healing in every spoonful.
If you love clean, cozy recipes like my Mushroom Chicken and Wild Rice Soup or Zucchini Chickpea Stir Fry, this soup will fit perfectly into your wholesome weeknight meal rotation.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric (or 1 tablespoon fresh grated turmeric)
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Optional Add-ins:
- ½ cup cooked rice or quinoa for a heartier soup
- A dash of cayenne or crushed red pepper for gentle heat
The ingredients are simple, much like those in my Cottage Cheese and Veggie Bake — everyday staples that come together to make something special.
How to Make Lemon Ginger Turmeric Chicken Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and ginger and cook for another minute until fragrant.
Step 2: Add Turmeric and Broth
Stir in turmeric, coating the vegetables evenly. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to deepen.
Step 3: Add Chicken and Lemon
Stir in the shredded chicken, lemon juice, and zest. Let it simmer for another 5–10 minutes until everything is heated through and aromatic.
Step 4: Adjust and Garnish
Taste and season with salt and pepper. Garnish with parsley or cilantro and serve hot.
If you love easy, one-pot dishes like my One-Pan Chicken Gallaba Skillet, you’ll appreciate how effortlessly this soup comes together.
Tips for Perfect Lemon Ginger Turmeric Chicken Soup
- Use fresh ginger and turmeric: It adds amazing depth and aroma.
- Don’t skip the lemon zest: It brightens the soup beautifully.
- Make it creamy: Stir in a little coconut milk for a smooth, velvety texture.
- Add greens: Spinach or kale works wonderfully for an extra nutrient boost.
Just like my Cheesy Tortilla Quiche, this soup is versatile — you can adjust it to your taste and what’s in your fridge.
Flavor Variations
- Coconut Lemongrass Version: Add ½ cup coconut milk and 1 stalk lemongrass for Thai-inspired flavor.
- Spicy Boost: Add ½ teaspoon chili flakes or a dash of cayenne.
- Rice or Quinoa Add-In: For a heartier meal, stir in cooked rice or quinoa.
- Vegetarian Twist: Replace chicken with chickpeas and use vegetable broth.
Like my Vegan Pasta Primavera, this dish shows how plant-forward cooking can be vibrant, delicious, and comforting all at once.
How to Store and Reheat
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
Reheating: Warm over medium heat, adding a splash of broth or water if needed.
This soup reheats beautifully, just like my Chicken Mushroom Soup.
Frequently Asked Questions
1. Is Lemon Ginger Turmeric Chicken Soup good for colds?
Yes, the combination of ginger, turmeric, and lemon is known for soothing cold symptoms and supporting immunity.
2. Can I make this vegetarian?
Absolutely — replace chicken with chickpeas or tofu and use vegetable broth.
3. Can I make it in a slow cooker?
Yes, add all ingredients (except lemon juice and zest) and cook on LOW for 6 hours. Stir in lemon juice before serving.
4. Can I use ground ginger instead of fresh?
Yes, use 1 teaspoon ground ginger for every tablespoon of fresh.
The Final Bite
This Lemon Ginger Turmeric Chicken Soup is golden, soothing, and deeply flavorful — a bowl of pure comfort that nourishes body and soul. Whether you’re feeling under the weather or just need something light and wholesome, this soup delivers in every way.
Serve it with a side of Christmas Bread Recipe or a simple salad for a cozy, complete meal that tastes as good as it makes you feel.