Lemon Turmeric Chicken Soup
Oct 26, 2015, Updated Oct 26, 2026
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This lemon turmeric chicken soup is a light, one-pot soup with potatoes, carrots, peas, and chicken simmered in turmeric broth, ready in an hour. There are no noodles in it, so serve it over leftover rice or on its own, finished with fresh lemon juice and parsley.
My mom made this soup all through the cold months of fall and winter, and especially whenever someone at home was under the weather, because it’s so light and easy on the stomach. Years later, when I started cooking it myself, I began serving it over rice to make it more filling.
A Light Chicken Soup Without Noodles
There’s no cream, flour, or noodles here, which is why this soup is so easy on the stomach. The broth gets its color and flavor from turmeric, and the lemon goes in at the very end. Bright lemon with turmeric broth and tender chicken is the whole point of this soup, so never skip the turmeric. If you’d rather have the rice cooked right in the pot, make my lemon chicken and rice soup instead.
How I Developed This Recipe
The soup is very simple, so the small things are what make it work.
- Chicken breast over thighs. I tested both and prefer breast for the final texture. Cut into cubes, it also looks nicer in the bowl.
- Cut everything small. The chicken, potato, and carrot should be small enough that every spoonful gets a bit of everything. Dice the carrot into small bites so it cooks in the same time as the chicken and potato.
- Russet potatoes hold their shape. They stay in neat cubes instead of breaking down into the broth. If you’d rather leave the potato out, the soup still works.
- Homemade stock adds the most flavor. Water works, but the soup tastes noticeably better with my homemade chicken stock from scratch. That stock is unsalted, so taste the soup at the end and add more salt if it needs it.
- Finish with lemon and fresh herbs. I use parsley, but dill works too. Stir the lemon juice into the pot right before serving, or let everyone squeeze their own at the table.
How To Make Lemon Turmeric Chicken Soup
Gather your ingredients. Chop the onion, mince the garlic, and dice the chicken, potato, and carrot into small pieces before you start cooking.
Soften the onion in olive oil until translucent, then stir in the garlic, chicken, salt, pepper, and turmeric. Cook until the chicken is no longer pink.
Add the potato, carrot, and broth, and simmer until everything is tender.
Stir in the peas and cook for 5 more minutes.
Put a scoop of rice in the middle of the bowl and ladle the soup around it.
Serving and Storing
Leftover rice is the best choice here, and basmati, jasmine, or short grain all work. If you’re making a fresh pot, here’s how I make Persian steamed rice. If you skip the rice, serve the soup with warm bread for dunking into the broth. Persian barbari bread is my choice for that.
The soup keeps in the fridge for up to 4 days. Reheat it in a saucepan over medium heat. I don’t recommend freezing it, because it doesn’t hold up well.
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Lemon Turmeric Chicken Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 oz chicken breast, cut into 1 inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- 1 large carrot, diced
- 1 russet potato, peeled and diced
- 6 cups chicken stock
- 1 cup frozen peas
- cooked rice, for serving (optional)
- 1 lemon , juice of
- 1/2 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion and cook for 5 minutes, until translucent.
- Add the garlic, then the chicken, salt, pepper, and turmeric. Cook, stirring, until the chicken is no longer pink.
- Add the carrot, potato, and broth. Simmer for 30 to 40 minutes, until everything is tender.
- Add the peas and cook for 5 more minutes. Taste and adjust the salt.
- Serve over rice or on its own, with a squeeze of fresh lemon juice and parsley.
Notes
- Dice the chicken, potato, and carrot into small, even pieces so they finish cooking at the same time.
- If your stock is unsalted, taste before serving and add more salt as needed.
- The potato is optional. Leave it out if you prefer.
- Refrigerate for up to 4 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to recipe when I have a cold!
Chicken soup is the ultimate comfort food. Perfect for warming up on a chilly day. Make a big batch and enjoy it all week long.