Ginger Chicken Soup With Turmeric
This golden ginger chicken soup with turmeric is warming and unapologetically bold, thanks to turmeric, lots of ginger, kale, and a pinch of cayenne. It’s nourishing, rich in flavor, comforting, and exactly what your body needs when it could use a little extra care.
Servings: 10 servings
Ingredients
- 1-2 TBSP olive oil
- 1-1.5 lb chicken tenderloins You can also use chicken breast or thighs
- 1 yellow onion, diced Can also use white or red onion
- 1 large carrot, thinly sliced (about 2 cups)
- 2 ribs of celery, thinly sliced (about 2 cups)
- 3 cups chopped kale, ribs removed
- 4 cloves of garlic, thinly sliced
- 1 TBSP freshly grated ginger
- Sea salt and cracked pepper, to taste
- 1 TBSP Italian seasoning
- 1 TBSP turmeric
- 1/8-1/4 tsp cayenne
- 8 cups chicken broth (bone broth will give you even more health benefits, if you have it)
- 1 large lemon, zested and juiced
Instructions
- Chop all of your vegetables for ease and set them aside; season the chicken tenderloins with salt and pepper.
- In a Dutch oven or stock pot, heat the olive oil over medium heat. Once it's hot, reduce to medium-low and transfer the chicken into the pot. Cook for about 8-10 minutes or until the internal temperature of the chicken registers at 160-165º F with a meat thermometer, flipping the tenderloins halfway through. Remove them from the pot and set them aside on a clean cutting board.
- Add an extra splash of oil to the pot and a bit of the chicken stock; deglaze the pot over medium low heat. All of those crispy brown bits from the chicken will add a ton of flavor to your broth.
- Pop the onions, carrots, celery, garlic, ginger, and kale into the pot, then stir in a pinch of salt and pepper. Add the Italian seasoning. Simmer for 5-7 minutes or until the veggies soften and the kale is wilted down.
- Pour the broth into the pot, then stir in the turmeric and cayenne. Bring to a low simmer over medium-low heat. and let it go for about 5-10 minutes. In the meantime, shred or roughly chop the chicken.
- After 5-10 minutes of simmering, bring the heat down to low. Stir in the chicken followed by the lemon juice and the zest.
- Give it a taste, and season with more salt and pepper if needed, then serve!
Notes
You can bulk the soup up even more by adding a bit of cooked pasta (like ditalini or acini de pepe) or cooked rice. Forbidden rice (black rice) offers great health benefits that would complement this already nutritious soup well.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 9g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Fiber: 1g | Sugar: 4g
