The Secret Ingredient That Makes My Chicken Soup So Delicious
It's hanging out in your spice drawer.
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Cozy season is just around the corner, so I’m pulling out all my favorite soup recipes. Chicken soup tops the list every year without fail. Whether it’s chicken noodle, chicken and rice, or even a creamy chicken and dumpling soup, they all bring me back to memories of childhood. Chicken soup was my family’s go-to if we were feeling under the weather, coming inside after an epic snow day, or just having a restful night in.
Now that I’m the chef of my household, I’ve discovered ways to make chicken soup even more delicious. Whether it’s making my own stock, adding just the right amount of salt, mincing the parsley to perfection, or adding my secret ingredient—ground turmeric—the details matter.
Why I Add Turmeric to My Chicken Soup
Turmeric adds a unique earthy, peppery, and slightly musky flavor to the soup. The goal is not to overpower the dish but rather have your guests wondering, "What is that delightful flavor?" as they enjoy your recipe.
The gorgeous color turmeric imparts to the soup is equally impressive. This pantry staple brings out a brilliant golden hue that most people associate with chicken soup. The beautiful color adds to the whole experience as we eat with our eyes first. It’s a bonus that turmeric is also super nutrient-dense.
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Tips for Trying My Upgrade At Home
If this idea piques your interest, here are some helpful tips to make sure your first try at adding turmeric to your chicken soup is nothing short of a home run.
Bloom your turmeric: Blooming is the process of heating spices to release their essential oils, bringing out their full flavor. While some cooks add classic chicken soup veggies like carrot, onion, and celery raw to the hot broth, I lightly saute them before adding broth. This creates the perfect opportunity to bloom the turmeric. After the veggies are sauteed to my liking, I stir in my turmeric, let that cook for about a minute, then add the broth to the stockpot.
Don’t overdo it: A little turmeric goes a long way. If you add too much, its flavor can quickly turn from rich and earthy to strong and bitter. To avoid this, start slow. For a recipe calling for six cups of broth I usually add about a teaspoon of ground turmeric or a tablespoon of freshly grated turmeric root. If you want to be even more cautious, start with half that amount and taste your soup, adding more if you wish.
Add it to your homemade broth: Sometimes, I incorporate turmeric into homemade broth that is destined for chicken soup. For a recipe that yields 10 and 12 cups of chicken broth, I add about three-quarters of a teaspoon of turmeric to add subtle flavor and vibrant color.
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