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Healing Chicken Soup with Turmeric & Ginger

A comforting and nourishing soup made with immune-boosting ingredients like chicken, turmeric, and ginger, perfect for cozy dinners or restorative lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1-2 TBSP olive oil For sautéing
  • 1-1.5 lb chicken tenderloins Boneless and skinless
  • 1 small yellow onion, diced Or white/red onion
  • 1 large carrot, thinly sliced About 2 cups
  • 2 ribs celery, thinly sliced About 2 cups
  • 3 cups chopped kale, ribs removed Can swap for other greens
  • 4 cloves garlic, thinly sliced
  • 1 TBSP freshly grated ginger
  • 1 TBSP Italian seasoning
  • 1 TBSP turmeric For anti-inflammatory properties
  • 1/8-1/4 tsp cayenne pepper Adjust to taste for heat
  • 8 cups chicken broth Bone broth for more health benefits
  • 1 large lemon, zested and juiced

Method
 

Preparation
  1. Chop all vegetables and season chicken tenderloins with salt and pepper.
Cooking
  1. Heat olive oil in a Dutch oven or stock pot over medium heat. Add chicken and cook for about 8-10 minutes until it reaches 160-165ºF, flipping halfway through. Remove chicken and set aside.
  2. Add a splash of oil and a little chicken stock to the pot over medium-low heat. Scrape crispy bits off the bottom.
  3. Add onions, carrots, celery, garlic, ginger, and kale to the pot. Season with salt and pepper, stir in Italian seasoning, and simmer for about 5-7 minutes until vegetables soften.
  4. Pour in the chicken broth and stir in turmeric and cayenne. Bring to a low simmer for 5-10 minutes. Shred or chop the chicken while it simmers.
  5. Reduce heat to low, stir in the chicken and lemon juice and zest. Adjust seasoning with salt and pepper as needed.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on stovetop until warm.