Chicken Soup with Ginger and Turmeric
As I’ve been recovering from my cold this week, this Chicken Soup with Ginger & Turmeric was just what I needed! It's full of flavor, packed with nourishing ingredients, and has the most delicious combination of creamy coconut milk, sweet potatoes, fresh ginger, and warming turmeric. A cozy, comforting bowl of goodness that I'll definitely be making again!
Ingredients
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2 tablespoons of butter or olive oil
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1 small onion diced
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3 stalks of celery diced
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3 cloves of garlic minced
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1 tablespoon fresh grated ginger
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2 medium sweet potatoes (about 1 pound) cut into 1-inch cubes
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2 pounds boneless, skinless chicken breast
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5 cups chicken broth or bone broth
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1 teaspoon fresh thyme chopped
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½ teaspoon coarse sea salt
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¼ teaspoon black pepper
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1 bay leaf
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2 teaspoons ground turmeric
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1 cup full-fat coconut milk
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1 head lacinato kale de-stemmed and roughly chopped
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2 tablespoons lemon juice (about 1 lemon)
Directions
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Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
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Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant.
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Return the chicken to the pot along with the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
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Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
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Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
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Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!
