[This post is sponsored by McCormick. Thank you for reading and supporting the site!]
Hello, soup season.
It’s that time of year for creamy, comforting soup.
The color of this soup is stunning — a warm, golden hue that invites you to tuck into a bowl and get cozy. That vibrant shade comes from ground turmeric, which I’m using in partnership with McCormick to highlight recipes featuring this wonderful spice. Yes, my hands might be a bit stained orange, but it’s worth it.
Turmeric has been a major food trend for a while, and I’m finally diving in. I’ve been adding it to smoothies, lattes and warm drinks, and now I’m featuring it in a savory, soul-warming soup.
This golden coconut chicken soup is silky, fragrant and deeply comforting. Turmeric adds both color and a gentle earthy warmth, while coconut milk makes the broth rich and velvety. Fresh ginger, garlic, mushrooms and bell peppers round out the flavor, and a bright squeeze of lime just before serving lifts everything.
I’ve been using turmeric for its potential anti-inflammatory benefits, and once I started experimenting with it in drinks and breakfasts, I wanted to build a full meal around it. This soup lets the turmeric shine without competing with heavy curry flavors — turmeric is the star.
The combination of coconut milk, shredded chicken, mushrooms and a generous handful of cilantro is cozy and satisfying. Serve it with crispy spiced pita wedges for texture and a little crunch — the pitas are easy to make and pair perfectly with the soup.
Golden Coconut Chicken Soup with Spiced Pitas
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Ingredients
- 2 tablespoons coconut oil
- 1/2 sweet onion, diced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons McCormick Ground Turmeric
- 12 ounces sliced mushrooms
- 1 14-ounce can full-fat coconut milk
- 1 14-ounce can light coconut milk
- 8 ounces low sodium chicken stock
- 2 cooked, shredded chicken breasts
- 3 tablespoons fresh chopped cilantro, plus extra for topping
Crispy spiced pitas
- 3 pita breads
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon McCormick Oregano Leaves
- 1/2 teaspoon McCormick Minced Garlic
- 1/4 teaspoon McCormick Crushed Red Pepper
- 1/4 teaspoon McCormick Ground Turmeric
Instructions
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Heat a large pot over medium heat and add the coconut oil.
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Add the onions, peppers, a pinch of salt and pepper. Cover and cook until vegetables soften, about 5 minutes. Stir in garlic, ginger and turmeric, and cook for 5 minutes, stirring occasionally and scraping the bottom.
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Add the mushrooms, stock and both cans of coconut milk. Increase heat to bring to a boil, then reduce to low, cover and simmer 5 minutes. Stir in the shredded chicken and cilantro and cook 5 minutes more.
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For the crispy spiced pitas:
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Preheat the oven to 425°F. Brush each pita with olive oil. Mix the salt, pepper, oregano, minced garlic, crushed red pepper and turmeric in a bowl. Sprinkle the spice mix over the pitas and cut into wedges.
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Bake the pita wedges for 10 to 12 minutes, until golden and crisp. Serve immediately alongside the soup. Garnish the soup with extra cilantro and a squeeze of lime if desired.
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I can feel the warmth already.