Chicken soup recipe with turmeric and ginger

This is the best cold soup. Inspired by my mother-in-law’s delicious turmeric chicken soup, this turmeric chicken and ginger soup recipe makes frequent appearances on our rotation throughout the winter. It’s easy to make, and you’ll usually have most of the ingredients you need on hand; just grab a couple of turmeric roots on your next grocery trip so you can get ready for when your mood comes.

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

This is my favorite soup when I feel cramped or over time. There’s nothing like a rich, steamy broth with ginger to make me feel clear again.

Health benefits of tasty rhizomes such as ginger and turmeric

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

Ginger

Many people regularly add ginger for its potential health benefits. Ginger has been used worldwide for centuries for a number of ailments such as nausea, inflammation, pain and for its antioxidant properties. While we can’t confirm if it will make a difference for you, we think it adds a warming shine and is worth including in a bowl of steamed chicken soup.

Turmeric

We have a lot of information here about Apple’s Daily Apple turmeric. People go to turmeric when they have joint pain problems, digestive upset, fever, breathing problems and more. What works for some people may not work for others, but it still adds a vibrant color and earthy depth to this chicken soup recipe.

Recipe Tips:

• When grating onions, celery, carrots, zucchini and potatoes, use the large holes in the box grater. When grating turmeric, use a microplane or small section of grater on a box grater.
• For a richer soup, don’t bother straining the chicken fat that builds up on top of the soup. You can also add more butter to the pot when sautéing the vegetables. If you don’t like coriander, you can use parsley or dill.
• You can use a pressure cooker or an instant pot instead of preparing the broth in the kitchen, but I found that the instant pot is not big enough to fit the amount of broth, chicken, and vegetables I wanted to add to the ‘pot and so you prefer to use a large pot.
• This is a BIG pot of soup, so it will do a lot to feed a family and will have leftovers to boot. It also freezes well for quick meals later!

Here’s how to do it.

Chicken soup recipe with turmeric and ginger

Ingredients

For chicken and broth:

• 3.5-4 pounds of whole chicken
• 3 carrots
• 3 celery stalks
• 1 / 4-1 / 2 onion
• 3 bottles of peeled turmeric
• Piece of peeled ginger 2-3 inches
• 2 cloves garlic
• handful of peppercorns
• 1 teaspoon. sal
• 14-16 cups water (can be more or less depending on the size of the pot)

For the soup:

• 5 tbsp. butter or avocado oil
• 1/2 cup grated onion
• 1.5 cups grated celery
• 2 cups grated carrot
• 3 cups grated zucchini
• 1.5 cups grated Japanese sweet potato (or plain potato)
• 1-2 turmeric seeds, peeled and grated
• 1/2 cup coriander
• sal
• lemon juice

Indications

Place the whole chicken in a large saucepan. Fill the pot with water until the chicken is completely submerged, which for our pot was about 14-16 cups.

Cut the carrots and celery into 2-3 pieces.

Chop the turmeric, ginger and onion into pieces and mash 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 boils, you can gently remove any foam that floats on the surface.

When the liquid is simmering, cover the pot and let the chicken simmer for about an hour.

After this time, turn the chicken over and then retrieve the pot. Simmer for an additional 45-60 minutes, or until chicken is easily melted when removed from the pot with tongs.

Remove the whole chicken from the pot with tongs. Strain the broth carefully and remove the spices and vegetables.

Let the chicken cool a bit and remove all the chicken from the bones.

Use a box grater to grate the vegetables.

In an empty pot, melt the butter over medium heat. Once melted and bubbled, add the grated onion, celery and carrots. Stir with a spoon and fry for 2-3 minutes, or until soft.

Add the zucchini and sweet potatoes and continue to stir until tender. Add the broth back to the pot and bring to a boil. Add the grated chicken and grated turmeric. Season to taste.

When the soup comes to a boil, simmer for 5-10 minutes.

Remove the soup from the heat and stir in the chopped coriander. Pour the soup into bowls and add more coriander and fresh lemon juice, if desired.

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About the author

Priscilla, a Missouri-based food blogger, recipe developer, and personal chef, specializes in low-carb, paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. Look at what she’s cooking Priscilla Cooks, and continues his food adventures Instagram i Pinterest.

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