What’s for Dinner: Turmeric Chicken Soup - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Turmeric Chicken Soup


Turmeric Chicken Soup with Cabbage and Coconut

by Katie Kimball at Kitchen Stewardship

Serves 6-8

I really should have posted this hearty, warming soup back when it was colder (wait, did it ever get cold here this past winter?), but this is so delicious, I just have to share it. Turmeric has a lot of healthful properties and gives a gorgeous pale yellow color to this soup, and the coconut isn’t overpowering. I love cabbage in soups, but if you don’t, you can substitute another vegetable – the author of this recipe recommends adding cauliflower, and we’ve put frozen green peas in too. I highly recommend this tasty twist on the typical chicken soup recipe!


2 Tbs. butter

1/2-1 c. diced onion

8 c. chicken stock

2 large potatoes, diced

3-4 carrots, sliced

a quarter of a large cabbage, sliced/diced thinly

1/3-1/2 c. coconut cream (or a can of coconut milk)

2-3 c. cooked shredded chicken

1/2-1 tsp. dry ground turmeric

1 tsp. dried parsley

1-2 tsp. salt

1/4-1/2 tsp. black pepper


1. Melt butter over medium heat. Saute the onion for 5-10 minutes, stirring occasionally, until translucent (or browned, to your preference).

2. Add the stock, potatoes (peeled or unpeeled), carrots and cabbage and bring to a boil.

3. Reduce heat to a simmer for about 10 minutes, then add the remaining ingredients and cook until potatoes and carrots are completely soft.

Notes (from the author)

* What’s coconut cream you ask? It’s the same thing as coconut butter, kind of a cross between coconut oil, coconut milk, and dry desiccated coconut – a thick paste (solid at cool room temps) that is great for baking. On the jar it says that a teaspoon in a cup of water makes coconut milk, so I tend to add it to soups and stir fries instead of buying a whole can of coconut milk. 

* If you don’t have any coconut cream or coconut butter, a can of coconut milk will do just fine (try to find one with the fewest ingredients). 

* I get cooked shredded chicken from making chicken stock or leftover from roasting a whole chicken. Too much work to cook chicken just for soup!

* What to do with the rest of the cabbage? Some awesome ideas (and why cabbage is a great buy) here.

SLO Classical Academy is not affiliated with the above mentioned website.

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