This homemade chicken soup can be made using an Instant Pot or slow cooker, depending on what you prefer!

Either way, it comes out comforting, healthy, and so delicious.

It is packed full of veggies and shredded chicken with a warming turmeric broth.

“I just tried it as instructed and it came out perfectly! It’s hard to believe that a delicious and hearty soup can be made in 5 minutes!” ~Naudia S.

two white bowls of instant pot turmeric chicken soup with herbs and striped napkin

This made-from-scratch easy soup recipe is so simple to make and tastes like you slowly simmered it all day.

But doesn’t require you to stand over the stove to get that depth of flavor.

I’m a big fan of instant pot soups these days, they have minimal prep steps & come together in a matter of minutes.

Just add your ingredients and let your Instant Pot do the rest of the work!

If you don’t have one, though, not to worry – I also included instructions for how to cook chicken soup in your slow cooker.

what goes with chicken soup

Pair with any side salad for a fun soup & salad night -or- serve with crusty bread, crackers or muffins on the side for dipping.

Here’s a few of my favorite gluten-free & dairy-free sides to serve with this easy chicken soup recipe.

two bowls of chicken soup with glass jar of turmeric on the side

how to store nourishing instant pot turmeric chicken soup

  • Homemade chicken soup will keep well in the fridge for up to 3-4 days, in a sealed container.
  • This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months.

recipe notes, modifications & adaptations

  • Use boneless, skinless chicken breasts or thighs–whichever you prefer is fine.
  • Add 2-3 handfuls of spinach to the cooked soup for a boost of greens.
  • Turmeric stains, so be aware when feeding little ones who might spill.
  • If you want chicken noodle soup, you can add leftover cooked rice or pasta noodles to your soup after cooking.
  • I used homemade chicken stock but store bought low-sodium chicken stock or vegetable stock will work in its place. Or for extra flavor use chicken bone broth.

Looking to make this soup on the stovetop? Check out this stovetop turmeric chicken soup recipe.

two bowls of chicken noodle soup with fresh herbs on top on white table

this recipe is…

I hope you’ll make this nourishing instant pot turmeric chicken soup recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

two images of instant pot chicken noodle soup with green background and white text
two white bowls of instant pot turmeric chicken soup with herbs and striped napkin
4.95 stars (17 ratings)

Nourishing Instant Pot Turmeric Chicken Soup

Servings: 6
Prep: 7 minutes
Cook: 50 minutes
Total: 57 minutes
This homemade chicken soup can be made using an Instant Pot or slow cooker, depending on what you prefer! Either way, it comes out comforting, healthy, and so delicious. It is packed full of veggies and shredded chicken with a warming turmeric broth.
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Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 1 tablespoon turmeric
  • ¼ teaspoon ground pepper
  • 2 teaspoons kosher salt, divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 quart chicken stock
  • 1 cup water

Equipment

Instructions 

Instant Pot Instructions

  • Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 4 minutes.
  • Add the carrots, celery, ¼ teaspoon salt, turmeric and pepper, stirring to combine.
  • Salt the chicken on both sides using ¼ teaspoon salt. Add the chicken in a single layer on top of the vegetables.
  • Pour in the chicken stock, water, and remaining 1 ½ teaspoon salt.
  • Secure the lid, select the manual setting, and set it to high pressure for 15 minutes. Your instant pot may take anywhere from 25-35+ minutes to come to pressure before the cook time starts.
  • When the pressure cooker timer is done, quick release the pressure.
  • Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pressure cooker, stirring to combine. Taste, adding additional salt or pepper if desired.

Slow Cooker Instructions

  • Add the olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon salt, cooking until soft, stirring occasionally, about 5 minutes.
  • Add the carrots, celery, ¼ teaspoon salt, turmeric and pepper, stirring to combine.
  • Add the vegetable mixture to a 6-quart slow cooker.
  • Salt the chicken on both sides using ¼ teaspoon salt. Add the chicken in a single layer on top of the vegetables.
  • Pour in the chicken stock, water, and remaining 1 ½ teaspoon salt.
  • Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
  • Remove the chicken,  and shred or chop into bite sized pieces. Add back to the slow cooker, stirring to combine. Taste, adding additional salt or pepper if desired.

Notes

Use boneless, skinless chicken breasts or thighs–whichever you prefer is fine.
Add 2-3 handfuls of spinach to the cooked soup for a boost of greens.
Turmeric stains, so be aware when feeding little ones who might spill.
Looking to make this soup on the stovetop? Check out this stovetop nourishing chicken soup recipe.
Author: Robyn Conley Downs
Course: Soup

Nutrition Information:

Serving: 1 (of 6), Calories: 297kcal, Carbohydrates: 10g, Protein: 36g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 97mg, Sodium: 758mg, Potassium: 989mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7325IU, Vitamin C: 8mg, Calcium: 52mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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