Immortals Fitness | Ginger Turmeric Chicken Soup Recipe

20 Feb Ginger Turmeric Chicken Soup Recipe

Posted at 09:00h in Recent Articles, Recipes, Soups by immortals 0 Comments

This is the ultimate cold weather soup. Inspired by my mother in law’s delicious turmeric chicken soup, this ginger turmeric chicken soup recipe makes frequent appearances in our rotation all winter long. It’s easy to make, and you’ll usually have most of the ingredients you need on hand – just pick up a couple turmeric roots on your next grocery trip that you can have ready for when the mood strikes.

As with traditional chicken soup recipes, you first make the broth with a whole chicken and aromatics. Then, the fun begins, and you can then add color, texture, and lots of flavor to your soup with grated veggies.

This is my go-to soup when I’m feeling stuffy or under the weather. There’s nothing like a steamy, rich broth with ginger to make me feel clear again.

Health Benefits of Flavorful Rhizomes Like Ginger and Turmeric

People have used ingredients like ginger and turmeric in teas, extracts, in culinary applications, and in capsules for a wide variety of purposes.

Ginger

Ginger Turmeric Chicken Soup Recipe

Author: Mark’s Daily Apple
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 16 servings
Diet: Gluten Free

Print Recipe

Description

Chicken and vegetable soup flavored with vibrant ginger and bright, earthy turmeric. It’s the perfect, hearty soup for those cold-weather days.

Ingredients

For the chicken and broth:

3.5–4 lb. whole chicken

3 carrots

3 stalks celery

1/4–1/2 onion

3 knobs peeled turmeric

2–3 inch piece of peeled ginger

2 cloves garlic

handful of peppercorns

1 tsp. salt

14–16 cups of water (may be more or less depending on your pot size)

For the soup:

5 tbsp. butter

1/2 cup grated onion

1.5 cups grated celery

2 cups grated carrots

3 cups grated zucchini

1.5 cups grated japanese sweet potato (or regular potato)

1–2 knobs of turmeric, peeled and grated

1/2 cup cilantro

salt

lemon juice

Instructions

Place your whole chicken in a large stock pot. Fill the pot with water until the chicken is fully submerged, which for our pot was about 14-16 cups. Cut the carrots and celery in 2-3 pieces.

Cut the turmeric, ginger and onion into chunks and smash the garlic. Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the pot.

Heat over medium high heat to bring the liquid to a boil. Once the liquid comes to a boil, you can gently skim off any scum that floats to the surface.

When the liquid is maintaining a healthy simmer, cover the pot and allow the chicken to simmer for about an hour.

After this time, flip the chicken over and then recover the pot. Simmer for an additional 45-60 minutes, or until the chicken easily comes apart when you pull it out of the pot using tongs. Remove all of the chicken from the pot with tongs. Carefully strain the broth and remove the aromatics and veggies.

Allow the chicken to cool slightly and pick all of the chicken off of the bones.

Use a box grater to grate your veggies. In the empty pot, melt the butter over medium heat. Once melted and bubbly, add your grated onion, celery and carrots. Stir with a spoon and saute for 2-3 minutes, or until they’re soft. Add your zucchini and sweet potatoes and continue stirring until soft. Add your broth back to the pot and bring up to a simmer. Add the shredded chicken and grated turmeric. Season with salt to taste. Once the soup comes up to a boil, allow it to simmer for 5-10 minutes. Remove the soup from the heat and stir in the chopped cilantro. Ladle the soup into bowls and top with more cilantro and fresh lemon juice, if desired.

Notes

When grating the onions, celery, carrots, zucchini and potatoes, use the large holes on your box grater. When grating the turmeric, use a microplane or the tiny grating section on a box grater.

For a richer soup, don’t bother straining the chicken fat that accumulates on the top of the soup. You could also add more butter to the pot when sautéing your veggies. If you don’t like cilantro, you can use parsley or dill instead.

You can use a pressure cooker or Instant Pot instead of preparing the broth on the stovetop, but I found that the Instant Pot just isn’t large enough to fit the amount of broth, chicken and veggies I wanted to add to the pot and so prefer to use a large stock pot.

This is a BIG pot of soup so it will make plenty to feed a family and have leftovers to boot. It also freezes well for quick lunches later!