Ginger and Turmeric Chicken Soup
With seasonal produce and a whole heap of aromatic garlic, ginger and turmeric, this fragrant chicken soup is sure to cure what ails ya.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 4–5 cloves garlic, minced
- Thumb-sized knob of ginger, grated (about a tablespoon)
- Thumb-sized knob of turmeric, grated (about a tablespoon)
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 2 cups water
- 1 medium acorn squash, seeded and chopped into bite-sized pieces
- 1/2 cup long-grain white rice
- 3 cups shredded cooked chicken (rotisserie is fine!)
- 3 cups chopped kale or other dark leafy green
- 3 tablespoons lemon juice, from about 1/2 large lemon
- Big handful of parsley, chopped
- Kosher salt and black pepper
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add garlic, ginger, turmeric and red pepper flakes, and cook for about 30 seconds, or until fragrant. Add chicken broth and water, season with a pinch of salt and pepper, turn heat to high, and bring to a boil.
- Add acorn squash and rice. Cover and reduce heat to medium-low. Simmer, stirring occasionally, for 15-17 minutes, or until squash and rice are cooked.
- Stir in chicken and kale until kale is wilted.
- To finish, stir in lemon juice and parsley. Adjust seasonings to taste and enjoy!