turmeric chicken veggie soup


The perfect gut-healing flavor bomb Chicken Veggie Soup made with broth, coconut milk, turmeric and tons of veggies!



I teased this recipe for the upcoming ebook but I had so many people message me for the details, I had to just hand it over to you! I’m still jealous of all of you in actual soup season. I walked 1/2 a mile this morning at 8 am and the thought of even a warm shower was repulsive. Florida, can you literally chill out please?


This post is going to be a complete stream of consciousness by the way because I’m at a coffee shop and ordered a decaf almond milk latte but pretty sure they didn’t hear the decaf part. Because girl is HYPAH. My sister teases me that Grace will have a speech impediment because I don’t use the “-er” suffix + everything is “chompah”, “lovah”, “-ah” instead of “-er”. When I ask to see her “chompahs” (instead of chompers) during teeth brushing she sticks out her tongue. It’s so cute. She’s so cute.


I wish all of you knew her in real life because she makes everyone smile and will turn your day around with one “monster giggle”. I guess everyone says that about their kid and rightfully so – they ARE all special. Big believer in all children being unique and worth every ounce of our attention, thought and love.


This Yellow Chicken & Veggie Soup sounds like it was named by a 4-year-old because I had no idea what to call it. Maybe a little similar to an Indonesian chicken soup I had years ago. It’s just yummy, it’s yellow from the turmeric and it contains chicken and lots of veggies. I almost went for Yummy Yellow Chicken & Veggie Soup or even Baby Poop Soup. JK. I got reamed for using the word ‘vomit’ in a blog post the other day. Are we 5 years old? Yes. 4 or 5. One of the two.


So I love that this soup includes okra. It’s such an under-used vegetables, and I love frozen sliced okra from the freezer aisle. No sticky cutting board and it’s a snip and dump way to get a new vegetable in your belly! Should I have not used the word dump either? Guys, my blog posts are completely off-the-cuff. I don’t have time to niggle and wiggle every little word that comes out of my fingertips.

Just make the recipe – I don’t put up food that doesn’t taste good. It’s why I don’t post recipes multiple times a week – I only make something that’s blog-worthy max one time per week these days. All of my other meals consist of an embarrassing mix of ghee topped dark chocolate, Chicken Vaca Frita from Latin American Paleo Cooking *the only way I’ll eat shredded chicken now*, and avocados with sauerkraut. Confession: I ate Vaca Frita with my hands for breakfast – just took a handful of leftovers and walked out the door with it.

Once I can get Grace in preschool, I’m going to start eating real food again. I did make it a goal last month to eat 3 balanced meals a day but that lasted 1 1/2 weeks. Surprisingly when I’m on vacation, I eat better and more balanced than when I’m at home. I run around like a drunk chicken at Chicken Shit Bingo (google it) until my husband gets home every night at 7 pm. At that time, I can finally breathe and go do some dang yoga.


I did a 20-minute Youtube barre class last night before yoga while watching the season premier of Riverdale. While the instructor’s voice and constant reminder to hydrate couldn’t have been more annoying, I could barely walk upstairs to go to bed after her class. Barre is the type of workout that hurts so bad, I physically want to punch a pillow I’m in so much pain. Burpees and sprints are much more tolerable to me.

Some quick hacks for this soup: I used Bonafide Provisions Chicken Broth, frozen sliced Okra from the freezer aisle, Aroy-D coconut milk (the best and no additives) and cooked it in my Cuisinart Classic Chef’s Stainless Steel Pot for quick and even heating.



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Yellow Chicken Veggie Soup

  • Author: Alaena Haber
  • Prep Time: 15 minutes
  • Total Time: 15 minutes





  • 2 tablespoons avocado oil
  • 1 large yellow onion, diced
  • 2 medium yellow squash, peeled and diced
  • 10 cloves garlic, roughly chopped
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon sea salt, divided
  • 13.5 ounce can coconut cream or milk
  • 2 cups chicken broth
  • 2 tablespoons coconut vinegar
  • 1 1/2 pounds boneless, skinless chicken thighs, bite-size cubes
  • 3 medium carrots, diced
  • 10 to 12 ounce bag frozen sliced okra
  • for serving: minced red onion, chopped cilantro, coconut yogurt


  1. Heat oil in a large pot over medium heat. Saute diced onion for 5 minutes until softened. Add diced squash, garlic and bay leaf and sauté 2 to 3 more minutes until garlic is fragrant.
  2. Stir in dried herbs and spices and ½ teaspoon of sea salt. Add coconut cream and bring to a simmer.
  3. Transfer half of the pot, including the bay leaf, to a blender and puree until smooth. Transfer back to the pot along with the chicken broth and coconut vinegar and bring to a boil.
  4. Stir in chicken and carrots and cook for 5 minutes until chicken is opaque. Add frozen okra and cook for 4 to 5 minutes until crisp-tender. You can cook 2 to 3 minutes longer for softer okra, depending on your preference.
  5. Serve warm topped with red onion, cilantro and coconut yogurt or cream.