I can’t get enough of this turmeric ginger chicken soup, with tender shredded chicken, vibrant veggies, and a golden broth that feels like pure nourishment in a bowl. This is the kind of recipe that makes you wonder how something so simple can be so satisfying.

Jump to Recipe

I’m obsessed with this Instant Pot Turmeric Ginger Chicken Soup because it tastes bold, bright, and actually satisfying, not like some sad healthy bowl I’m pretending to enjoy. I love the way turmeric brings that earthy, golden bite while fresh ginger punches through with a little zing.

And the broth? Rich, savory, and loaded with the kind of flavor I keep craving after one spoonful.

I make this when I want something that feels clean but still eats like a real meal. But honestly, I’d take it any day.

Big flavor. Tender bites.

Zero boring soup energy every single time.

Ingredients

Print Recipe (No Advertisments)

Chicken makes it filling, cozy, and weeknight-dinner solid without trying too hard.
Low sodium broth keeps things sippable, savory, and not wildly salty.
Olive oil helps the onion and garlic get all mellow and sweet.
Ginger brings that warm, zingy kick you’ll feel in the best way.
Turmeric gives the soup its golden color and earthy, healthy-ish vibe.
Carrots add sweetness, color, and that soft bite everyone expects in soup.
Celery keeps it classic, fresh, and a little crunchy around the edges.
Spinach or kale sneaks in greens without making the soup feel too serious.
Plus, lemon juice wakes everything up so it doesn’t taste flat.
Basically, cilantro, scallions, and coconut milk make it brighter, fresher, and creamier.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs

8 cups low sodium chicken broth

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 tablespoon ground turmeric or 1 tablespoon fresh grated turmeric

3 medium carrots, sliced

2 celery stalks, sliced

1 bay leaf

1 1/2 teaspoons kosher salt, adjust to taste

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional

4 cups baby spinach or chopped kale

2 tablespoons fresh lemon juice

1/4 cup fresh cilantro, chopped

3 scallions, thinly sliced

1/2 cup coconut milk, optional for a creamier broth

How to Make this

Print Recipe (No Advertisments)

1. Set Instant Pot to Sauté and heat olive oil; add diced onion and cook until translucent, about 3 to 4 minutes.

2. Add minced garlic, grated ginger, and turmeric; cook 30 to 60 seconds until fragrant.

3. Pour in chicken broth, then add 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, sliced carrots, sliced celery, bay leaf, kosher salt, black pepper, and optional crushed red pepper flakes.

4. For Instant Pot: secure lid, set valve to sealing, pressure cook on High for 10 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.

5. For stove top: bring soup to a gentle boil, reduce heat to low, cover and simmer for 25 to 30 minutes or until chicken is cooked through.

6. Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the pot; discard bay leaf.

7. Stir in 4 cups baby spinach or chopped kale and 1/2 cup coconut milk if using; simmer 2 to 3 minutes until greens are wilted and coconut milk is warmed through.

8. Finish with 2 tablespoons fresh lemon juice, 1/4 cup chopped cilantro, and thinly sliced scallions; taste and adjust salt and pepper as needed.

Equipment Needed

1. Instant Pot or large heavy pot with lid
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Tongs and two forks (for removing and shredding chicken)
7. Ladle for serving
8. Mixing bowl or small bowl for shredded chicken and resting ingredients

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes. Thighs stay more tender and forgiving in the Instant Pot. Use the same weight and the same cook time.

Q: What is the Instant Pot cooking time and release method? A: Cook on High Pressure for 10 minutes with a 10 minute natural pressure release, then quick release any remaining pressure.

Q: How do I make this on the stovetop? A: Sear onion, garlic and ginger in a large pot with oil, add broth, chicken and vegetables, bring to a simmer, cover and cook 25 to 30 minutes until chicken is cooked through, then shred and finish with greens, lemon and cilantro.

Q: Can I use ground turmeric instead of fresh? A: Yes. Use 1 tablespoon ground turmeric or 1 tablespoon fresh grated turmeric as listed. Taste and adjust since ground can be slightly milder.

Q: Is the soup dairy free? A: Yes if you omit the coconut milk. The recipe as written is dairy free; the 1/2 cup coconut milk is optional for a creamier broth.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until steaming, adding a splash of broth if it has thickened.

Instant Pot Turmeric Ginger Chicken Soup (with Stove Top Option) Recipe Substitutions and Variations

Chicken (1 1/2 to 2 pounds boneless) – substitute with 1 1/2 to 2 pounds turkey breast or thighs, or 14 ounces firm tofu for a vegetarian option (press and cube).
Low sodium chicken broth (8 cups) – use vegetable broth for vegetarian soup, or use low sodium bone broth for a richer flavor; water plus 2 to 3 teaspoons chicken bouillon is also fine in a pinch.
1 tablespoon olive oil – swap with avocado oil, grapeseed oil, or 1 tablespoon unsalted butter for a slightly richer taste.
1/2 cup coconut milk (optional) – replace with 1/2 cup plain full fat Greek yogurt stirred in off heat, or 1/2 cup cashew cream for a dairy free creamy finish.

Pro Tips

1. Brown the chicken briefly before pressure cooking or simmering to add deeper flavor and a richer color to the broth. Just sear in the pot for 2 to 3 minutes per side, then continue with the liquid.

2. Save and strain a ladle of hot broth after cooking, chill it, then skim off any fat that rises for a cleaner, lighter soup if you prefer less richness from thighs or coconut milk.

3. If you like texture contrast, reserve half the carrots and celery and add them after shredding the chicken so some pieces stay crisp-tender while the rest melt into the broth.

4. Brighten the soup at the end with extra lemon and a small pinch of flaky salt on individual bowls rather than adding too much salt earlier; acidity wakes up the turmeric and ginger without over-salting.

5. If you want an ultra-silky finish, puree 1 to 2 cups of the finished soup (or just some vegetables and broth) and stir it back in. It boosts body without needing more coconut milk.

Instant Pot Turmeric Ginger Chicken Soup (with Stove Top Option) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

328

kcal

Equipment: 1. Instant Pot or large heavy pot with lid
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Tongs and two forks (for removing and shredding chicken)
7. Ladle for serving
8. Mixing bowl or small bowl for shredded chicken and resting ingredients

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
8 cups low sodium chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon ground turmeric or 1 tablespoon fresh grated turmeric
3 medium carrots, sliced
2 celery stalks, sliced
1 bay leaf
1 1/2 teaspoons kosher salt, adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
4 cups baby spinach or chopped kale
2 tablespoons fresh lemon juice
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced
1/2 cup coconut milk, optional for a creamier broth

Directions

Set Instant Pot to Sauté and heat olive oil; add diced onion and cook until translucent, about 3 to 4 minutes.
Add minced garlic, grated ginger, and turmeric; cook 30 to 60 seconds until fragrant.
Pour in chicken broth, then add 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, sliced carrots, sliced celery, bay leaf, kosher salt, black pepper, and optional crushed red pepper flakes.
For Instant Pot: secure lid, set valve to sealing, pressure cook on High for 10 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
For stove top: bring soup to a gentle boil, reduce heat to low, cover and simmer for 25 to 30 minutes or until chicken is cooked through.
Remove chicken to a cutting board, shred with two forks, and return shredded chicken to the pot; discard bay leaf.
Stir in 4 cups baby spinach or chopped kale and 1/2 cup coconut milk if using; simmer 2 to 3 minutes until greens are wilted and coconut milk is warmed through.
Finish with 2 tablespoons fresh lemon juice, 1/4 cup chopped cilantro, and thinly sliced scallions; taste and adjust salt and pepper as needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.