A Simmering Pot of Winter Sunshine ☀️
Cozy soups are practically essential here in Minnesota, where winter stretches for months and months.
While I love simmering a hearty pot of soup, there’s something about this particular Golden Chicken Soup recipe that always brings a smile – even on the grayest, chilliest days.
This turmeric-infused soup is like twist on classic chicken noodle soup, but with a few simple upgrades that make the broth extra comforting. ✨
Warm ginger adds a little zippiness, earthy turmeric gives it a punch of flavor, and freshly squeezed lemon juice brings everything together with beautiful brightness.
The result? A perfectly balanced bowl: light yet cozy, warm yet zippy, and always bright and feel-good.
Since we first shared this recipe early in 2020, it’s become a staple for some many PWWB readers, bringing comfort and warmth to kitchens all over.
And the best part? It’s an easy, one-pot meal ready in 40 minutes or less, perfect for prepping and enjoying all week long. I truly believe this recipe brings so much comfort during the winter months, and I hope you love it just as much as we do! 💛
All the Recipes You Need for Soup Season!
14 warm and cozy recipes for soup lovers (plus bonus soup sides!)
Key Ingredients
The fun thing about this golden soup recipe is that it calls for many of the ingredients you typically find in a pot of chicken soup but with a few flavor-forward additions along the way for a bright and cozy twist on the classic!
What is Turmeric?
Turmeric is an ancient spice that’s been a staple in kitchens for centuries. If you’ve ever enjoyed curry or a golden milk latte, you’ve likely tasted turmeric!
Dried turmeric comes from the root of Curcuma longa, a tropical plant native to Southeast Asia. It’s in the same family as ginger and looks a lot like ginger root. The process to make dried turmeric involves peeling, boiling, drying, and grinding the root to yield a dry powder that adds earthy, warm flavor with a slight bitter bite to anything it is added to. If you’re wondering what it tastes like, think of mustard—a similar earthy richness with a little zippy kick.
Important Note!
Turmeric is very potent, so you don’t need a lot! This turmeric chicken soup recipe calls for just a teaspoon.
You will also need…
- Chicken – Good ol’ boneless, skinless chicken works great here. We always opt for chicken thighs since they’re so flavorful and less prone to drying out in a simmering pot of soup. Feel free to use chicken breasts if that’s what you prefer.
- Mirepoix – The trusty trifecta of onions, carrots, and celery that makes up the base of almost every soup.
- Butternut squash – Hearty squash makes the golden soup extra golden and veggie-loaded. Feel free to swap out the squash for sweet potato if that’s what you prefer or happen to have on hand.
- Kale – While you’re free to use whatever leafy green you enjoy most, the hearty texture of kale holds up especially well in warm broth. I particularly love the texture of lacinato kale, which is often called dinosaur (dino) kale or Tuscan kale.
- Ginger – The best flavors for cold weather season! Both fresh ginger (alongside dried turmeric) adds a crave-worthy warm zippiness to this golden soup recipe.
- Chicken broth – Essential for any chicken soup! Feel free to use store-bought broth or homemade chicken stock if you already have some on hand.
- Lemon juice – A chicken soup secret weapon. Lemon adds a ton of brightness without being overly lemony – the perfect finishing touch.
- Pasta – Short pasta works best since they’re about the same size as the other hearty golden soup ingredients. Feel free to skip it if you prefer a noodle-less turmeric chicken soup!
Prefer A Vegan or Vegetarian Version?
Tweaking this turmeric soup recipe to be vegetarian or vegan-friendly is actually quite simple. A few things to keep in mind:
- Replace the chicken with a hearty ingredient you love, like chickpeas, white beans, or cauliflower florets. You may want to add some extra olive oil and spices (garlic, ginger, turmeric) to give the soup richer flavor.
- Be sure to swap out the chicken broth with your favorite vegetable broth.
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Buy Now → How to Make Turmeric Chicken Soup
One of the best things about this golden soup recipe is that it tastes as if it bubbled away on the stovetop for hours. When, in reality, it really only takes about 40 minutes from start to finish!
A few flavor-boosting tricks create deep flavor with minimal effort – perfect for busy winter weeknights!
Many soup recipes simply poach the chicken in the broth as it simmers, but we always like to take a few extra minutes to brown the chicken first. Simply cook the chicken a few minutes per side, until it turns a deep golden brown color. Why? ⇢ Browning the chicken creates an extra-rich oh-this-must’ve-simmered-all-day-long flavor in the whole pot of golden soup thanks to a chemical process known as the Maillard reaction. 🤓
Cook the mirepoix and butternut squash in the chicken juices left in the pot. As the veggies soften, they’ll release moisture – use it to scrape up any browned bits that may have formed at the bottom of the pot. Why? ⇢ The French called these browned bits fond and they’re FULL of flavor. We definitely want them in our pot of golden soup!
Stir the garlic, ginger, and turmeric into the veggies and let it all cook for 1-2 minutes. Why? ⇢ Toasting aromatic ingredients helps wake them up and bring their flavors to life!
Add the browned chicken thighs back into the pot and pour the chicken stock over top. Stir everything and bring the golden soup to a simmer. Cook for 10-12 minutes, just until the chicken is cooked through.
Remove the chicken and shred it with two forks or use the paddle attachment of a stand mixer (yes, this works!). Add the shredded chicken back to the pot with the lemon juice and finely shredded kale. The hot soup will gently wilt the kale and turn it bright green. One last big stir and you’re ready to serve!
Golden Soup Noodle Tips
While this golden chicken soup is already nice and hearty without any pasta, added noodles really up its coziness even more!
A few tips for making turmeric chicken noodle soup…
Use small short pasta like ditalini, egg noodles, or orzo. Why? ⇢ We prefer when pasta is about the same size as the other hearty soup ingredients. It makes every bite nice and balanced!
Cook the pasta separately in heavily salted water until it is al dente. Or, submerge a fine mesh strainer in the pot of soup – fill it with pasta so the noodles cook directly in the golden chicken soup as it simmers. Learn More! ⇢ How to Cook Pasta Perfectly.
Don’t dump the cooked pasta into the soup pot! Instead, drain the pasta and add it to your serving bowl and ladle the golden soup on top of it. Why? ⇢ Pasta absorbs liquid like crazy! It’s best to store pasta separately because when it’s left in a broth it’ll become soggy and mess with the liquid ratio in the soup.
Storage and Freezing
To store, transfer leftover golden soup to an airtight container and pop the cooked noodles in a separate airtight container. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Check the Recipe Notes, below, to learn more!
We can’t wait for you to try this Golden Chicken Soup! It’s one of our most comforting soup recipes for the heart of winter – a ray of feel-good sunshine just when we need it most. ☀️ We’re pretty sure you’re going to love it just as much as we do!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
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Golden Soup (Turmeric Chicken Soup with Noodles)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Soup, Stew, & Chili Recipes
- Method: Stovetop
- Cuisine: American
Description
As a self-proclaimed soup aficionado, I really don’t discriminate when it comes to warm and cozy soups – especially during the chilly winter months. But there’s something about this Golden Soup recipe that’s extra special.
It’s essentially a quick and easy-to-make turmeric chicken soup, but it’s loaded with feel-good veggies and the broth is infused with punchy ginger and turmeric. As a result, the whole pot of soup takes on next-level flavor and radiates with a beautiful golden glow. Finish it with a little lemon juice, and it tastes like golden-warm sunshine on a cold winter day.
Ever since we first shared this recipe early in 2020, this golden soup has brought comfort and warmth to countless PWWB readers’ kitchens. I sincerely believe it’s a recipe that’s good for mind, body, and soul during the winter months and I hope you love it just as much as we do. ♡ Happy cooking!
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and ground black pepper, to season
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- ½ small butternut squash, peeled and diced into ¼-inch cubes (about 4 cups diced, may substitute with 1 medium sweet potato)
- 6 cloves garlic, finely chopped or grated
- 1 2-inch piece ginger, peeled and grated or finely chopped
- 1 teaspoon ground turmeric
- 48 ounces low-sodium chicken broth or stock (6 cups)
- 2 lemons, juiced (about ¼ cup)
- 1 bunch kale, destemmed and finely chopped (about 3 cups packed)
- optional: 8 ounces short pasta of choice, cooked to al dente according to package directions and drained
Instructions
- Brown the chicken: Add the olive oil to a Dutch oven or large soup pot over medium-high heat. Pat the chicken thighs dry with paper towel, then season generously with 1 teaspoon kosher salt and ground black pepper as desired. Carefully add the chicken thighs to the pot, working in batches as needed to avoid over-crowding. Cook for 2-3 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point – that’s fine!
- Cook the veggies: Reduce the heat under the Dutch oven/pot to medium heat. Add in the onion, celery, carrot, and butternut squash, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Stir to combine. Saute, stirring occasionally, for 5-6 minutes, until the veggies are softened and tender.
- Add the aromatics: Add the garlic, ginger, and turmeric to the pot. Stir to combine. Cook, stirring constantly, for 1-2 minutes, until toasty and fragrant.
- Simmer the soup: Add the browned chicken thighs from Step 1 back into the pot. Pour the chicken broth over top. Increase the heat to medium-high to bring the soup to a simmer. Reduce the heat to low to maintain a soft boil and simmer, stirring occasionally, for 15 minutes.
- Finish the soup: Remove the chicken thighs from the pot and carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer and let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot, along with the lemon juice and kale. Stir to combine. Cook 2-3 minutes, until the kale has softened. Taste and season with additional salt or ground black pepper as desired.
- Serve: Ladle the golden chicken soup into individual bowls. If using, stir in a handful of the cooked pasta. Feel free to garnish with a drizzle of extra-virgin olive oil or sprinkle on some finely chopped fresh herbs of your choosing. Serve immediately with a slice of buttered crusty bread, as desired – YUM! Enjoy!
Notes
- Ingredient Notes:
- Can I use chicken breasts? Sure! While I love the extra flavor and richness that chicken thighs add to this soup, you can certainly feel free to swap them out with boneless, skinless chicken breasts if that’s your jam.
- Turmeric is an ancient spice with a peppery and slightly bitter flavor with warm and earthy notes. While it’s readily available in the spice aisle of most conventional grocery stores these days, I’m particularly fond of this ground turmeric, which is responsibly-sourced single origin turmeric with amazing flavor. Learn more about turmeric in the Ingredient Spotlight, above.
- Can I make this chicken soup vegetarian/vegan? Yes! Swap the chicken out with two 15-ounce cans of chickpeas or white beans (drained and rinsed) and swap the chicken broth for your favorite veggie broth to make your golden soup totally vegetarian and vegan. Skip Step 1 of Recipe Directions, adding the chickpeas into the soup in Step 4.
- Storage: Golden chicken soup will keep, stored in the refrigerator, for up to 4 days. Transfer cooled golden chicken soup to an airtight container. If you made pasta for your soup, store it in a separate airtight container. Reheat in the microwave or on the stove top until warmed through. (Note: If you opted for a turmeric chicken noodle soup, it’s important to store the pasta separately – if left in broth or stock for a long period of time, pasta absorbs liquid like crazy, which not only makes the pasta soggy when you reheat it, but also messes with the overall ratio of liquid in your soup.)
- Freezing: Transfer cooled golden chicken soup to a freezer-safe container and freeze for up to 3 months – these are my absolute favorite freezer containers for perfect individual portions! Thaw frozen soup in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through. (Note: Same concept for storing pasta separately applies to freezing – for best results, I actually suggest boiling pasta fresh when you reheat the soup.)
- 15-Minute Meal Prep:Most of the active prep time involved with this golden soup recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick and choose from the list below, or do it all and all you have to do at dinnertime is get cooking – easy!
- Base veggies: Peel and dice 3 medium carrots and 1 medium yellow onion. Store in an airtight container in the refrigerator for up to 5 days. (5 minutes active time)
- Butternut squash: Peel, deseed and dice 1 medium butternut squash into 1/2-inch cubes and store in an airtight container in the refrigerator for up to 5 days. You will use half of the butternut squash (~4 cups) in this golden soup; use the other half in another recipe you love (this Vegan Red Curry and these Vegetarian Skillet Enchiladas are PWWB community faves). (10 minutes active time)
Nutrition
- Serving Size: 1/4 recipe
- Calories: 297
- Sugar: 7.4g
- Sodium: 205.2mg
- Fat: 11.9g
- Saturated Fat: 2.4g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 32.2g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 52.5mg
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Made in crockpot and added chickpeas with my chicken. Didn’t add any pasta. Meal prep for the week. Seems like a perfect soup if someone was sick!
It’s definitely a great sick day soup, Alison! Glad you enjoyed it!
Soup is warming on a cold winter day and crusty wheat bread paired well. Lemon enhances the kale flavor and enlivens the garlic, ginger, and turmeric. Mine made 7-8 servings. I did use 3 boneless thighs, but measured everything else by the recipe. I am glad to hear the comment that this soup freezes well. From beginning to end, it took me significantly longer than the total time listed. Definitely a repeat.
Hi Lori, so happy to hear you enjoyed the soup, despite it taking a bit longer for you to make. Thanks for taking the time to leave a review! 🙂
A soup my six and two year olds will ask for seconds of, that is still packed with veggies and other goodness? Yes, please! Seriously, Jess made a winner with this soup, and the hint of lemon again truly tied it all together. 😋 YUM!
Love that the soup was a hit with you and the kids, too, Lauren! Thanks so much for taking the time to leave a review!
This is a delicious and fragrant recipe! I made it as part of the January 2025 Soup Challenge. As someone who doesn’t use this many chopped veggies in my cooking, my prep time was significantly longer than 10 minutes. Probably closer to 20-25. I also feel like I needed a bigger soup pot, as the squash also took longer to soften than indicated. However, the results are absolutely worth it! It’s bright and flavorful; I’ll be eating it for lunches all week! Yum!
Leftovers are the best part of making soup! So happy you enjoyed it, Amy!
What a delicious soup! I used chicken breast and spinach in place of the kale and it was great!
So happy you loved the Golden Soup, Adrienne! Thanks for taking the time to leave a review!
I made the vegetarian version of this soup and it was so cozy and filling. My only adjustment was adding a bit more turmeric to suit my personal preferences. Paired with some mini grilled cheese sandwiches, it was perfect for a cold January evening.
It doesn’t get cozier than soup + grilled cheese! So happy you loved the soup as much as we do, Melody 🙂
Delicious recipe! Perfect for dinner on a chilly night and makes great leftovers!
We couldn’t agree more, Vanessa! Thank you for taking the time to leave a review!
One of the most delicious chicken soups I’ve had! Easy to make and so satisfying. I had most of the ingredients but swapped out diced sweet potato for the squash and baby spinach for the kale. Will definitely keep this in my “go to” recipe rotation.
So happy to hear this will become a regular for you, Kate! It’s one of our favorites, too 🙂
This soup is part of my regular rotation in the colder months. It packs so much flavor, especially if you season and brown the chicken first. And I always make enough to freeze some because it tastes even better after storing. In my eyes, this is everything you want in a soup!
The storage & ability to reheat is my favorite thing about soup – and this one definitely fits the bill! Happy to hear you enjoy it as much as we do, Carrie!
I have made this warming soup at least four times, it’s so good! The recipe is super easy to follow, like all of your recipes, and it’s the perfect soup for when my family is feeling a little under the weather. The hearty addition of kale and the combo on chicken and noodles makes it super filling. Makes great leftovers too! I never thought to add turmeric to my chicken soup, now I can’t imagine it without!
So thrilled that this soup is a favorite for you, Natalie! It’s one of our favorites, too! 🙂
I’ve made this many times and always love it it’s very easy to do as meal prep and freeze in souper cubes. I simply omit the lemon and pasta and add those when I reheat. This soup is wonderful on a dreary autumn or winter day. One of these times I’ll try the vegetarian/vegan version with beans instead of chicken.
Hi Whitney, thanks so much for taking the time to leave a review! Souper cubes are the BEST – we’re so glad you love this soup as much as we do!
This is a quick and easy meal that does not skimp on flavor. I was able to cook it while my toddler napped and add the finishing touches once we were ready to eat. Would highly recommend.
Quick, easy & flavorful meals are our favorite to create! We’re so glad to hear that the soup checked those boxes for you, Bella. Thank you for your review!
So so good! Prep longer than anticipated. I used sweet potatoes since I didn’t have butternut squash. Warm, fragrant flavors. Will add chick peas next time.
So happy to hear you loved it, Suzanne!!
oh rats i didn’t see anywhere on my screen to give the 5-star rating i wanted to…
this is really truly an excellent dish.
it is rich and bold and satisfying, and it’s very healthy too!
it’s a go-to if any of us are not feeling well.
i too left out the pasta. also found the amount of lemon juice overpowering, and like it best with maybe half.
thanks for a great recipe!
We love how tasty & feel-good this soup is, too! Glad to hear it’s a cozy favorite for your family, too 🙂
Another winner from Jess! This soup is a fresh take on typical chicken soup. It’s simple yet delicious. I especially love the addition of lemon, which adds a punch of brightness yet the soup is still cozy and comforting. I opted for sweet potato instead of the squash for ease and did not include the pasta, frankly because I forgot 🙂 It was great without, still very hearty. Froze leftovers and it was just as good the second time around.
Make this!
Thanks so much for your review, Whitney! It means so much to our team & we couldn’t agree more – the lemon is such a great flavor booster! 🙂
Thank you for this recipe! This soup is absolutely delicious! Wow!! the flavor is amazing. Definitely making this weekly.
Hi Dawn! It is one of our favorite soups too – we are so glad you loved it just as much as we do & are excited to make it again soon!
So good! Used Swiss chard it was delicious!
Thank you, Lisalen!! 🙂 Swiss chard is a great alternative for this soup – so glad you loved it!
I was recently diagnosed as prediabetic so I am working to change our diet to include more vegetables and fruits. This recipe caught my eye. I followed the recipe using frozen butternut squash and adding some diced red pepper that I needed to use up. Delicious!! My husband loved it, too. 👌❤
Hi Sally! Thanks so much for taking the time to leave a review & share with us. We’re so glad you both loved it, it’s definitely a soup season favorite!
Made this immunity soup for a cold January night. I substituted chicken thighs for chicken breasts — and used spinach instead of kale (what was on hand!) Both turned out so well. Love this soup! 🙂
Thanks Haylee! We agree this recipe is perfect for any cold winter night – so glad you loved it!
This was perfection!! Perfect for cold winter nights, but with a little more interesting ingredients than your average chicken noodle soup!!
Hi Lindsay! Yes this soup definitely has a zip & lemony brightness to it, which is exactly why we love it – so glad you enjoyed!
We LOVE this soup at my house. I first made it in March when I was really sad because we had to cancel our wedding due to COVID. It totally lifted my spirits. Now I make it anytime there’s a chill in bones that I can’t shake, or when I need to eat a hug (you know?). Today I made it as a reward for getting through my first day back to remote teaching after vacation. It seriously is such a feel-good cure-all and makes you feel like you’re treating yourself with love. I tell all my friends about it. Also, side note, I love that you specifically say to keep the pasta separate because so many bloggers show this beautiful pot of minestrone with elbow noodles or something and don’t tell people that those noodles will be absolutely disgusting if you put them in the pot with the soup! Always love your stuff, Jess!
Thanks Ilana! So glad this soup could help brighten your day!! & we agree keeping the pasta separate is so KEY for enjoying the leftovers – we’re SO glad you enjoyed, thanks for brightening our day with this comment!!
This was too delicious for words. Can’t wait to make again!!! Truly may be the best chicken soup I’ve ever had (don’t tell my mother-in-law)!
Hi Eliza! Thanks so much for this review, it means SO much! We might be biased – but we love it too! Glad you enjoyed just as much as we do!!
We made this soup with thanksgiving leftovers and it was SOOO yummy! After all the heavy sides, this soup was the perfect, filling meal! We paired it with a loaf of homemade bread and ate on it for a few days after. The broth has such a good flavor and will definitely be making it regularly throughout the cold winter months.
Hey Cameron! Thank you so much for sharing – this soup is the PERFECT way to use up those Thanksgiving turkey leftovers! So glad you enjoyed!
This was one of the best soups I’ve EVER made. I can’t believe how tasty the broth was. WOW. The ginger is key here, so don’t skimp on it, folks! Fresh is best!!!
I made this for my sick fiance, but I’ll make this all the time!
Hillary, I’m SO glad you enjoyed this Golden Soup so much! It’s one of my favorites, too, & I agree – you can’t skip on the ginger! Hope your finacé feels better soon! xx
Made this soup on a whim because my hubby wasn’t feeling well, and it was fantastic! Sure, it’s 90 degrees out in southern california right now, but I was able to use chicken from my freezer, prep the veggies while it defrosted, and pull the whole meal together in about 45 minutes, which is pretty crazy swift for a cozy soup like this. I haven’t gone grocery shopping in a week so there were a few substitutions in my version tonight but truly the only thing that isn’t a complete pantry or freezer staple is the turmeric which makes this soup recipe a great “use up your veggies” option too!
So flavorful and simple! I’m doing the Sirtfood diet and this a great option that doesn’t taste at all like diet food. This is going to be a new cold weather staple in my house!
So glad you enjoyed Brittany! It is the perfect bright & zippy soup for colder weather – thank you for sharing your comments!
Had some leftover turkey and made this and it was AMAZING!! So flavorful and spring tasting 🙂 will definitely make it again with chicken!
A little too much pepper for my taste but otherwise delish!!!
Thanks for commenting, Arpita! You can definitely scale back on the ground black pepper – though it’s important to use at least a little bit because it’s what helps your body absorb the goodness from the turmeric. Glad you enjoyed the soup otherwise! =)
I love this fun spin on the classic chicken noodle soup. Not to mention these photos are GORGEOUS!
This soup is truly fabulous. Although not spicy at all, the turmeric left my lips with that lovely warm feeling. I made the recipe as is, even though I had reservations about using chicken thighs, which I don’t normally like. So glad I did, as it made the soup very chicken. It took me about 2x as long in the kitchen as stated, but that’s because I’m putzy. Will definitely make again and get faster. My only complaint is that the printed version steps are not quite the same as the recipe on the site… I’ve noticed this in another recipe I’ve made as well. For a novice cook, it was a little confusing.
Agreed, the chicken thighs definitely add even more flavor! We’ll take a look at the printed recipe steps vs. the blog post – thank you for the heads up! =)