Ginger Chicken with Turmeric

This ginger and turmeric chicken soup has become my go-to remedy whenever I feel a cold coming on or simply need a comforting meal that nourishes from the inside out. The aromatic blend of fresh ginger, garlic, and turmeric creates a broth that's both healing and incredibly flavorful.

I first made this soup when my entire family was battling seasonal colds last winter. The warming ginger and turmeric worked wonders, and now it's requested whenever anyone feels under the weather or when we simply need a comforting meal on cold evenings.

Ingredients

• Butter or olive oil: Provides the base for sautéing and adds richness to the broth
• Onion and celery: Create the aromatic foundation for the soup look for firm celery stalks and onions without soft spots
• Fresh garlic and ginger: The star flavor components that provide both taste and medicinal benefits use fresh rather than powdered for maximum impact
• Sweet potatoes: Add natural sweetness and hearty texture choose firm potatoes with unblemished skin
• Boneless skinless chicken breast: Provides lean protein and substance opt for organic if possible
• Chicken broth: Forms the liquid base with ready-made flavor homemade bone broth will give the richest flavor
• Fresh thyme, bay leaf, and black pepper: Classic soup seasonings that complement the ginger and turmeric
• Ground turmeric: Gives beautiful golden color and anti-inflammatory properties look for bright yellow powder
• Full-fat coconut milk: Creates creaminess without dairy makes the broth rich and satisfying
• Lacinato kale: Adds nutrition and beautiful color choose dark green bunches without wilting
• Fresh lemon juice: Brightens all flavors and adds necessary acidity always use fresh for best flavor

Step-by-Step Instructions

Sear the Chicken:

Cook the chicken in melted butter until nicely browned on both sides about 3-5 minutes per side. The goal is not to cook it through but to develop flavor through browning. Remove and set aside while the breast will finish cooking later this initial sear creates depth of flavor.

Build the Aromatics Base:

Add diced onion and celery to the same pot allowing them to soften and pick up the chicken flavor left in the pan. Cook until the onion becomes translucent and slightly golden about 5-7 minutes. Then add the minced garlic and fresh grated ginger cooking just until fragrant about one minute longer be careful not to burn the garlic as it will become bitter.

Combine and Simmer:

Return the seared chicken to the pot and add the sweet potato cubes which will absorb all the wonderful flavors as they cook. Pour in the chicken broth and add thyme, salt, pepper, bay leaf, and turmeric. The turmeric will immediately turn the broth a gorgeous golden color. Cover and let everything simmer gently for 30-40 minutes until the chicken is tender enough to shred easily.

Finish the Soup:

Remove the chicken and shred it completely using two forks or a stand mixer with the paddle attachment for effortless shredding. Return the shredded chicken to the pot and pour in the coconut milk which adds luxurious creaminess. Add the chopped kale and allow it to wilt into the hot soup for 2-3 minutes. Finally, stir in fresh lemon juice which brightens all the flavors and balances the richness.

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My favorite ingredient here is definitely the fresh ginger. I discovered its transformative power in soups years ago when my grandmother made me her special "healing soup" during a particularly nasty flu. The warming sensation it creates is almost magical and I always keep extra ginger root in my freezer now just for soups like this.

Making Ahead and Storage

This soup actually improves with time as the flavors meld together. You can make it up to three days ahead and refrigerate in an airtight container. The sweet potatoes will continue to absorb the broth so you might need to add a bit more when reheating. For longer storage freeze portions in airtight containers for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Easy Substitutions

This recipe is wonderfully flexible. If you prefer dark meat chicken thighs work beautifully and stay even more tender. Spinach can replace kale for a milder green and regular white potatoes or butternut squash can substitute for sweet potatoes. For a vegetarian version omit the chicken and use vegetable broth adding a can of drained white beans for protein. The coconut milk can be replaced with unsweetened almond milk mixed with a tablespoon of tahini for creaminess.

Serving Suggestions

Serve this soup in wide shallow bowls to show off its beautiful golden color. A side of crusty sourdough bread makes a perfect accompaniment for dipping. For added texture sprinkle with toasted pumpkin seeds or a few fresh herbs like cilantro or additional thyme. This soup pairs wonderfully with a simple side salad dressed with lemon vinaigrette to echo the citrus notes in the soup.

The Healing Tradition

Turmeric and ginger have been used medicinally for thousands of years in many cultures particularly in Asian and Indian traditional medicine. Combined with garlic and the nourishment of bone broth this soup follows in the tradition of food as medicine. The bright color from the turmeric comes from curcumin which research suggests may have significant anti-inflammatory properties especially when combined with black pepper as in this recipe.

Common Queries

→ Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work beautifully as a substitute and often provide more flavor. You may need to adjust the cooking time slightly, as thighs can take a bit longer to become tender enough to shred.

→ Is there a substitute for coconut milk?

If you prefer not to use coconut milk, you can substitute with heavy cream for richness, or use regular milk for a lighter option. For a dairy-free alternative, try unsweetened almond or cashew milk.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. For best results, freeze it before adding the coconut milk and kale. When reheating, bring the soup to a simmer, then add fresh coconut milk and kale.

→ What can I substitute for kale?

Spinach, Swiss chard, or collard greens work well as alternatives to kale. Spinach will cook much faster, needing only about a minute to wilt, while collard greens may require a slightly longer cooking time.

→ How can I make this soup spicier?

To add heat, include a diced jalapeño or serrano pepper when sautéing the onions and celery. Alternatively, add red pepper flakes or a dash of hot sauce to taste at the end of cooking.

→ Can I make this in a slow cooker?

Yes, this adapts well to a slow cooker. Brown the chicken and sauté the aromatics as directed, then transfer everything except the coconut milk, kale, and lemon juice to the slow cooker. Cook on low for 6-8 hours, then shred the chicken and add the remaining ingredients for the last 15-20 minutes of cooking.