I love a great recipe for using up leftovers, especially when it's also fast and nutritious. The tang and spice of fresh turmeric root really shines in this easy weeknight Turmeric Chicken Stew. I make it using leftover roasted chicken and whatever seasonal vegetables I have on hand.

Turmeric Chicken Soup

The tang and spice of fresh turmeric root really shines in this easy weeknight turmeric chicken soup. It's a delicious twist on classic chicken soup that uses leftover chicken, lots of fresh vegetables, chicken bone broth, and a spiced turmeric coconut milk. 
Course Soup, Stew
Cuisine Gluten Free, Paleo, Whole 30
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 348kcal
Author Danielle


  • 1 1/2 tbsp fresh turmeric root sliced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can whole fat coconut milk
  • 2 tbsp coconut oil
  • 1 medium vidalia onion diced
  • 4 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks including the tender green leaves, diced
  • 2 c. chicken bone broth or stock
  • 2 c. roasted chicken
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • pinch red pepper flakes
  • fresh cilantro chopped
  • naan for serving (optional)


  • Peel and slice turmeric. In a food processor, blend the turmeric root with the cumin, coriander and coconut milk until smooth.
  • Heat a dutch oven over medium-high heat. Add the coconut oil and heat until it melts. Add the onion and sauté until translucent and starting to brown around the edges, 6-8 minutes. Add the garlic and sauté until fragrant, 1 minute.
  • Deglaze the pan with a few tablespoons of the spiced turmeric-coconut milk, scraping up the browned bits from the bottom of the pan.
  • Add the remainder of the turmeric-coconut milk to the dutch oven, along with the carrots, celery, chicken bone broth, roasted chicken, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to low and simmer until the vegetables are tender and the stew is slightly thick, 20-25 minutes.
  • Ladle the stew into bowls and top with fresh chopped cilantro. Serve immediately with naan bread.


Make it Vegetarian/Vegan. Omit the chicken and substitute chickpeas and potatoes. Sub vegetable broth for chicken.


Calories: 348kcal