healing

This chicken soup is packed with nutrient-dense, immune-boosting veggies and herbs to help you feel better faster!

Ginger Chicken Soup Recipe with Turmeric

butter oil

onion,

celery, diced

garlic,

ginger

potatoes,

chicken breast

chicken broth

fresh chopped thyme (or 1/2 teaspoon dried)

coarse sea salt

black pepper

bay leaf

turmeric

full-fat coconut milk

head lacinato kale, de-stemmed and roughly chopped

lemon juice (about 1 lemon)

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.

2. Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant.

3. Return the chicken to the pot along with the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.

4. Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.

5. Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.

6. Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!

Wow! This was surprisingly good. The flavors are  nicely proportioned which creates a delicious and satisfying broth and bowl of soup. I knew it would be healthy but I didn't think it would so pleasurable. I will definitely making this again! Thanks ~

I absolutely loved this recipe. We grabbed some blueberries off our toddler’s plate and threw them in and it was great (although a bit odd). I want to try adding some cayenne powder next time. I usually add it to my wellness teas and think it would be great in this already wonderful soup.

We love it!  I wasn’t sure my husband would but he did. My daughter in-law is allergic to coconut. What can I substitute for the coconut milk; plain Greek yogurt, cream, etc.?

I LOVE this soup! I have made it 3 or 4 times already and am about to make it again. I am doing autoimmune paleo diet right now and this soup has been a lifesaver! My husband also loves it. It is so delicious and nourishing and very satisfying. Thank you thank you for this recipe!!!

We have made this several times now - my wife and i love it- the folks in her office loved it.  My kids - they are picky so it got mixed reviews from them.  Just wanted to make sure this gets the 5 stars that it deserves.
Cheers from Ketchikan Alaska

Made today! Absolutely delicious and easy!

Wow. This was absolutely amazing!! So rich and nourishing. I was tired of eggs on my whole30 and just had this for breakfast! It's fantastic!

This soup is delicious!  It is comforting and filling without being heavy!  I will definitely keep this recipe in my rotation!  Thank you Fed &amp; Fit team!

So yummy and nourishing! It was a perfect chilly night meal. I even tried my hand at homemade bone broth from the link in the recipe! Added a little extra salt since my broth was a little bland, but otherwise, perfect!!

This soup is a regular in our house! Even my four picky eaters love it, and I’ve discovered I like it just as well, cold. 

The broth + coconut milk combo is the perfect combo for a creamy broth situation. I also added some wild rice and it was a really good addition to make it a little more hearty!

This recipe was delicious and perfect for the season transition in my home. I will definitely be making it regularly and even using my unsweetened almond milk the flavor was simply amazing!

The whole family loved this soup. I was hesitant because of the strong herbs, but the flavors all come together really nicely. We will definitely add this to our broth based soup rotation.

Sooo delicious! I added cabbage as well and it was a very nice addition. The coconut milk makes the soup creamy but not thick and certainly doesn’t overpower it. I put everything g in my instant pot for 15 mins. I will absolutely makes this again...and often!

THE BEST SOUP! Without a doubt our house favorite- our most recommended and shared recipes ... people get hesitant to try it because it’s so healthy and then are AMAZED when they try it! I’ve even subbed in random vegetables we have on hand, swapped potatoes and it always is delicious- the kale, coconut milk, ginger, and turmeric are the non negotiables.

Wow! Just made this soup for my Dad who’s not feeling well. I’ll definitely be making this again.. so flavorful &amp; delicious!!

Excellent new discovery! I tried it for the first time tonight. My husband loved it. I am convinced that it will be a regular meal for us.

Absolutely love this soup!! Even passed the recipe on to some family members and they loved it too!!

Decided to try this soup recipe at the last minute to use up some coconut milk and kale I had in my fridge and since I had all the other ingredients on hand (only needing to sub chicken thighs for breasts), it saved me a trip to the grocery store.  And oh boy this did not disappoint, tween, teen and adult approved!  I followed the instructions for making it in the Instant Pot so it was easy and quick to get dinner on the table after a busy day, and had leftovers for lunch the next day.

Best soup I've ever had in my life! Just started AIP diet and was so scared I wouldn't find anything I like. I give it 100 stars!

This Creamy Chicken Lemon Rice Soup is quick, comforting and soup-er easy! Rice cooks with a combination of carrots, celery and onions in broth and is thickened with lemon juice and eggs. Ladle into bowls on a chilly day or when you're feeling a little (or a lot) under the weather. Yields 8 cups in 30 minutes.

Creamy Chicken Lemon Rice Soup

olive oil

carrot

celery

onion

oregano

parsley

long grain white rice (see notes)

eggs (beaten)

lemon juice

kosher salt (more

black pepper (more

(heaping) shredded leftover roast chicken (rotisserie

parsley (or mint, for serving)

soup crackers (for serving)

Heat a Dutch oven over medium heat and add one teaspoon of olive oil.

Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.

Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.

Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.

Meanwhile, in a small bowl, beat the eggs with the lemon juice.

When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.

Add in the shredded chicken, salt and pepper.

Serve immediately with diced parsley or mint and with crackers!

A soothing noodle soup with a flavorful miso, garlic, ginger-infused broth. Includes immune-supporting benefits for healing, inflammation, and cold &amp; flu season.

Healing Turmeric Noodle Soup

vegetable broth

pasta (I use quinoa & brown rice spaghetti noodles)

garlic

Tbsp. fresh ginger, grated (about a 1 inch piece)

Tbsp. white miso paste

turmeric (more to taste)

peas (I use frozen)

baby spinach

Optional additions: black pepper,

In a large saucepan over high heat, pour vegetable broth and bring to a boil.

Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.)

When broth is boiling, add garlic, ginger, miso,* turmeric, peas, and pasta. (If using spaghetti noodles, I like to break them up in smaller pieces before adding.)

Return to a light boil. Then reduce heat and simmer for about 10 minutes or until pasta is cooked.

Stir in spinach during last minute of cooking.

Taste and add additional miso if desired.

So both my husband and I came down sick this week (with the virus that won’t be named for the first time 😷) and I came across this recipe on my favourite website (aka The Garden Grazer) and I figured this was a fabulous time to try this recipe.  I added diced mushrooms and black pepper and only had chickpea linguine, but otherwise followed the recipe as written.  This was really yummy!  We both really enjoyed it!  Thanks so much for sharing!

Had this once again (my mum needed a vitamin boost!) and we both loved it! Thanks for your great recipes!

I had this for the second time within a week now and it's just soooo good! Thank you for the recipe!

Just made this with the simple ingredients for a Sunday night supper. It's delish! Quick and easy! I can see how adding more ingredients will dress it up adding other elements. This is a keeper!

Quick and easy, really tasty. I added mushrooms and loved it.

So I made this soup yesterday because my daughter cane down with a slight cold. I doubled it because I knew I’d want some too. OMG! She enjoyed it, but I literally woke up THIS MORNING thinking about it. I want some NOW and it’s 7:30am! This will be a staple soup in our home from now on. SO GOOD and super simple!

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Ginger Chicken Soup Recipe with Tur...

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Top 3 healing recipes from across the web

The most viewed healing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ginger Chicken Soup Recipe with Tur...

Creamy Chicken Lemon Rice Soup

Healing Turmeric Noodle Soup

The most viewed healing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine