Confession time: I eat soup year-round. But when the Cape wind is howling and the winter rain is lashing the windows, a bowl of this Turmeric Lemon Chicken Soup feels especially comforting.
The broth is rich and golden, brightened with fresh lemon and dill, while tender chicken and silky cabbage make it hearty enough for a meal on its own. A gentle warmth from turmeric and chilli flakes lingers in every spoonful without overpowering the other flavours.
I always make a generous batch, because the leftovers freeze beautifully and make an easy meal on busy days.
Although it’s technically a chicken soup, the real star for me is the cabbage. As it simmers, it becomes soft, sweet, and silky, adding both texture and substance to the soup. Combined with the lemon and dill, it transforms a simple chicken soup into something special.
Turmeric Lemon Chicken Soup
Don't let the name fool you—while the chicken provides the heart of this soup, the sweet, silky cabbage is the real star. Simmered in a golden turmeric broth and finished with lemon and fresh dill, this comforting Mediterranean-inspired soup is both nourishing and full of flavour.
Ingredients
- 1 kg bone-in chicken pieces
- 2 Tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, chopped
- 3 cm fresh ginger, thinly sliced
- 400 g cabbage, shredded
- 1½ tsp turmeric
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- 1 tsp black pepper
- 1½ tsp salt
- 1.5 litres chicken stock
- Juice of 1 lemon
- Fresh dill, chopped
Instructions
On low heat, sauté the onion, carrots, and celery in olive oil until softened.
Add the garlic, ginger, turmeric, smoked paprika, chilli flakes, and black pepper. Cook briefly until fragrant.
Add the chicken, stock, and salt. Bring to a gentle simmer and cook for about 45–60 minutes, until the chicken is tender.
Remove the chicken, de-bone, and shred. Return the chicken (and skin if desired) to the pot.
Add the shredded cabbage and simmer gently for 10–15 minutes until soft and silky.
Turn off the heat and add the lemon juice and chopped dill.
Taste and adjust seasoning if needed. Serve with extra black pepper and lemon wedges if desired.
Notes
- Recipe Notes: Fresh dill and lemon are essential to the character of this soup, adding brightness and balance to the rich golden broth.
- Serving Notes: The flavours develop beautifully overnight, making leftovers just as enjoyable as the freshly made soup. The cabbage becomes even softer and silkier after reheating.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes beautifully. Cool completely before freezing in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove top or in the microwave.
Nutritional Information (Per Serving — 6 servings)
Calories: ~325 kcal
Protein: ~27 g
Fat: ~21 g
Net Carbs: ~5 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
