Ginger Chicken with Turmeric (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 tbsp butter or olive oil
02 -
1 small onion, diced
03 -
3 stalks celery, diced
04 -
3 cloves garlic, minced
05 -
1 tbsp fresh grated ginger
06 -
2 medium sweet potatoes (about 450 grams), cut into 1-inch cubes
07 -
2 lbs (900 grams) boneless, skinless chicken breast
08 -
5 cups chicken broth or bone broth
09 -
1 tsp fresh thyme, chopped
10 -
½ tsp coarse sea salt
11 -
¼ tsp black pepper
12 -
1 bay leaf
13 -
2 tsp ground turmeric
14 -
1 cup full-fat coconut milk
15 -
1 head lacinato kale, de-stemmed and roughly chopped
16 -
2 tbsp lemon juice (about 1 lemon)
# Steps to Follow:
01 -
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once melted, add the chicken and cook for 3-5 minutes per side until browned. Remove chicken and set aside.
02 -
Add the diced onion and celery to the pot. Cook for 5-7 minutes until browned and translucent. Add the garlic and ginger and sauté for 1 minute until fragrant.
03 -
Return the chicken to the pot along with the sweet potatoes. Stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for 30-40 minutes until the chicken is tender and easily shredded.
04 -
Remove the chicken from the pot and shred using two forks or a stand mixer's paddle attachment. Add the shredded chicken back to the pot along with the coconut milk and kale. Cook for 2-3 minutes until the kale wilts.
05 -
Stir in the lemon juice and taste for seasoning, adding additional salt and pepper as needed. Serve hot in individual bowls.
# Additional Notes:
01 -
This soup is packed with nutrient-dense, immune-boosting vegetables and herbs to help support recovery and health.