This Savory Turmeric Chicken Stew Recipe Is a Nutritional Powerhouse (35 Minutes) by Sarah Amona

This Savory Turmeric Chicken Stew Recipe Is a Nutritional Powerhouse (35 Minutes)

This time of year, nutritious soups are a dinner staple. This tasty turmeric chicken stew recipe is a nutritional powerhouse and is ready in only about 35 minutes.

Seasoned with healthy turmeric and full of protein-rich chicken and vegetables, this easy recipe should be printed out ASAP (see print button above). This turmeric chicken stew recipe with tender kabocha squash and eggplant can easily be doubled for families.

To make this hearty soup recipe you will need some simple ingredients. Here is your gluten-free shopping list: olive oil, chicken breast, kabocha squash, eggplant, red onion, garlic, fresh ginger, ground turmeric and water. 

This satisfying soup makes a wonderful lunch or dinner. Serve it with a slice of warm bread, if you like. Be sure to freeze any leftovers (you'll be glad you did)!

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Cuisine: American / Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


  • 2 teaspoons olive oil
  • 18 ounces boneless skinless chicken breast, cubed
  • 1 1/2 cups kabocha squash, cubed
  • 1 1/2 cups eggplant, cubed
  • 2 tablespoons chopped red onion
  • 1 teaspoon minced garlic
  • 2 teaspoons minced fresh ginger 
  • 1 teaspoon ground turmeric
  • 1 cup water

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Recipe Notes

  • You could use turkey instead of chicken, if desired.
  • You can swap or add your favorite vegetables to this soup.
  • For a stronger turmeric flavor, add an additional half teaspoon.
  • If you like a bit more heat, feel free to add a dash of red pepper flakes.
  • Serve this soup with a slice of warm bread, if you like.
  • Garnish with fresh parsley or sprouts, if desired.
  • This recipe can easily be doubled.
  • Store leftovers in an airtight container in the refrigerator. This soup freezes well, too.

Here's how to make it: 

  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned and no longer pink in the center, about 5 minutes. 
  2. Add kabocha squash and onion. Cook and stir until onion is translucent, 2 to 3 minutes. 
  3. Add eggplant, garlic, ginger and turmeric. Cook until fragrant, about 1 minute. 
  4. Add water and cook until thickened, about 20 minutes.

Nutrition Facts Per Serving

Calories: 669

Total Fat: 10.6g

Saturated Fat: 0.5g

Cholesterol: 293mg

Sodium: 345mg

Total Carbohydrate: 21.5g

Dietary Fiber: 3.4g

Total Sugars: 4.7g

Protein: 120.4g

Vitamin D: 0mcg

Calcium: 69mg

Iron: 4mg

Potassium: 273mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OMGoodness, Sarah Amona , this soup looks amazing. So soothing and good for you!
What a nutritious meal idea.
Curtis Hutchins
I made this but added a few things to kick it up.
First, I added a large potato to make it hardier, but honestly the Kobacha squash was probably enough, I would probably add more next time. I like spicy, so I added some siriachi, and also added 1/4 teaspoon of cumin, cinnamon, graham marsala and oregano, salt and pepper. Also added the juice from 1 lime. Came out awesome. The squash was really good.

I'm sure the original recipe is quite good, I was afraid it was going to be a bit too mild for my taste .

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