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Turmeric-Ginger Chicken Vegetable Soup

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A nourishing blend of chicken, vegetables, and the healing properties of turmeric and ginger, perfect for chilly evenings or as a comforting meal.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (about 5 pounds)
  • 1 medium medium onion, chopped
  • 1 large large leek, chopped
  • 1 head head garlic, cut in half cross-wise
  • 4 stalks celery, chopped
  • 4 inches fresh ginger, sliced
  • 3 inches fresh turmeric, sliced
  • 1/2 bunch parsley
  • 1 tablespoon sea salt
  • 2 leaves bay leaves
  • 1 teaspoon turmeric powder
  • 12 cups water
  • 3 large large carrots, peeled and sliced
  • 4 medium medium red potatoes, chopped
  • 1 bunch kale, chopped

Method
 

Preparation
  1. In a large pot, combine the chicken, chopped onion, leek, garlic, celery, ginger, turmeric, parsley, sea salt, bay leaves, turmeric powder, and water. Bring to a boil.
  2. Reduce heat and let it simmer for about 120 minutes. Keep an eye on it and skim off any foam that rises.
  3. Once the chicken is cooked through, remove it from the pot and let it cool slightly. Shred the meat, discarding the bones and skin.
  4. In the same pot, add the additional chopped onion, carrots, red potatoes, kale, and parsley. Bring to a simmer and cook until the vegetables are tender, about 30 minutes.
  5. Return the shredded chicken to the pot, stir well to combine, and heat through before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 4g

Notes

For a richer flavor, consider roasting the vegetables lightly before adding them to the soup. Always taste the broth before serving to adjust seasoning. You can use a store-bought rotisserie chicken to cut down on cooking time.
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