This warming turmeric chicken and mushroom soup might actually have healing powers. It’s so comforting and delicious!
You can serve this soup with noodles or without if you’re looking for a low carb dinner recipe.
This chicken and mushroom soup doesn’t require a ton of ingredients but it’s SO rich in flavor thanks to a rich homemade chicken stock. If you’re intimidated about preparing a homemade stock on a weekday, try it out! This recipe takes about an hour and a half but with 45 minutes inactive so you can get some work done or doodle or read a book!
How to Prepare this Warming Turmeric Chicken and Mushroom Soup:
This recipe is not terribly difficult to prepare. You’ll place your chicken in a large pot with water and add lots of aromatic ingredients, including onion wedges, ginger slices, bay leaves, garlic, turmeric, coriander, and black peppercorns. This will infuse your broth with amazing flavors.
Cook the chicken for about 30-45 minutes or until it reaches 165ºF in the breast. While the chicken cools, strain the stock through a sieve into a large bowl and discard solids. Once the chicken has cooled off, you’ll shred up the meat.
In the same pot, you’ll fry up the remaining ingredients for the soup – mushrooms, carrots, onions, and scallions – and then add the reserved homemade broth and the shredded chicken. Once the carrots are fork-tender, it’s time to eat! With this turmeric chicken and mushroom soup, you’ll be transported to a cozy land of comfort in no time, I promise!
Looking for more soup recipes? Check my archives!
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Warming Turmeric Chicken and Mushroom Soup
- Fine mesh sieve
- Large heat-proof bowl
- 3 pound chicken cut up or cut in half
- 3 tablespoons neutral cooking oil divided
- 1 large onion peeled; half cut into wedges, the other half thinly sliced
- 1 large piece of ginger thinly sliced
- 1 tablespoon turmeric
- 2 bay leaves
- 5 cloves garlic lightly mashed
- 1 tablespoon ground coriander
- 1 tablespoon black peppercorns
- Olive oil
- Salt and Pepper
- 12 ounces shiitake mushroom caps thinly sliced
- 2 medium carrots peeled and thinly sliced on an angle
- 3 scallions trimmed and minced, a pinch reserved for garnish
For Serving (Optional):
- Soft-boiled eggs
- Fresh ramen noodles
- Chili oil
Prepare the Chicken:
- Heat 2 tablespoons oil a 4-quart pot over medium-high heat until very hot. Add the chicken, skin side down, and cook until the skin is browned about 7 minutes. Flip and cook an additional 5 minutes.
Cook the Stock:
- Add the onion wedges, ginger slices, bay leaves, garlic, turmeric, coriander, and black peppercorns. Fill the pot with between 7-8 cups of water and season with salt. Bring to a boil and then reduce heat and cook for about 30 minutes or until the thickest part of the chicken breast reads 160ºF.
Shred the Chicken:
- Remove the chicken from the pot and set aside on a plate. Bring the stock back to a boil as you carefully shred the chicken with two forks (once it's cool enough to handle!) Discard the skin and place the chicken carcass back into the stock continue to boil for 10-15 minutes or until the stock has reduced.
Strain the Stock:
- Strain the broth into a large bowl through a fine-mesh sieve. Allow to cool and skim off as much of the fat as you can. This is homemade broth, so you should expect there to be some fat in the broth at the end!
Finish the Soup:
- Wipe out the stockpot and heat the remaining tablespoon of oil. Add the mushrooms and cook until browned, about 5 minutes. Add the minced green onions, thinly sliced onions, and the carrots and cook for an additional 3 minutes. Add the broth and reduce heat to a simmer. Add the chicken and cook for 1-2 minutes to reheat it.
- Divide soup between bowls, and top with sliced green onions and a soft-boiled egg, if using. If serving with noodles, divide cooked noodles between bowls and top with the hot broth. Drizzle with a touch of chili oil if desired. Enjoy!