Turmeric Ginger Chicken Soup Recipes

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TURMERIC-GINGER CHICKEN SOUP



Turmeric-Ginger Chicken Soup image

If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 9

1 thinly sliced garlic clove
1/4 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon extra-virgin olive oil
6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
3 ounces angel-hair pasta, broken in half
1 cup shredded cooked chicken
1 tablespoon fresh lemon juice
Microgreens and thinly sliced scallions, for serving

Steps:

  • In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

TURMERIC GINGER CHICKEN SOUP



Turmeric Ginger Chicken Soup image

The best turmeric ginger chicken soup for cold days or when you are feeling a little under the weather.

Provided by Megan Faletra

Categories     Soup

Time 1h30m

Number Of Ingredients 18

1 whole chicken
8 cups water
1 leek
1 onion (quartered)
1 carrot (sliced in half)
2 garlic cloves
2 tsp salt
1 tsp pepper
2 tablespoons olive oil
1 leek sliced finely
1/2 fennel bulk sliced finely (core removed)
2 carrots (sliced)
3 garlic cloves (minced)
1 thumb size knob of ginger (minced)
2 tsp turmeric
1 tablespoon fennel seeds
1/4 cup chopped parsley
Optional: 1/2 cup brown rice

Steps:

  • In a large pot combine water, chicken, leek, onion, carrot, garlic, salt, and pepper.
  • Bring to boil over high heat and then reduce to simmer.
  • Allow the broth to simmer for 25 minutes, flipping the chicken half way, and remove from heat once chicken has cooked fully.
  • Next remove the chicken from the broth and place on a cutting board.
  • Then strain the broth through a fine mesh strainer, making sure to catch the broth in a separate bowl.
  • In the same large pot over medium heat combine olive oil, leek, fennel, garlic, ginger, turmeric, and fennel seeds.
  • Allow the spices and vegetables to cook until slightly softened, stirring consistently with a wooden spoon to keep from sticking to the pot.
  • Once vegetables have cooked slightly, add the broth back into the pot, bring to a boil.
  • Reduce the heat and bring the turmeric ginger chicken soup to a simmer over medium-low heat, and allow to simmer for 20 minutes.
  • After 20 minutes add the sliced carrots and continue to simmer.
  • While turmeric ginger chicken soup is simmering pull the chicken from the bone and shred using a fork.
  • Add the shredded chicken to the turmeric ginger chicken soup and continue simmering for an additional 5 minutes or until the rice is fully cooked in the soup.
  • Serve hot and sprinkle with parsley and additional salt and pepper to taste.

GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY



Ginger Turmeric Chicken Soup Recipe by Tasty image

Here's what you need: water, Simple Truth® Chicken Breasts, bay leaves, whole black peppercorn, kosher salt, olive oil, small yellow onion, medium carrots, shiitake mushroom, garlic, grated fresh ginger, ground ginger, ground turmeric, fresh rosemary, dinosaur kale, chicken stock, angel hair pasta, freshly ground black pepper

Provided by Kroger

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 18

4 cups water
1 ½ lb Simple Truth® Chicken Breasts
2 bay leaves
1 teaspoon whole black peppercorn
1 teaspoon kosher salt, plus more to taste
1 ½ tablespoons olive oil
1 small yellow onion, diced
2 medium carrots, sliced 1/4 (6 mm) think on the bias
1 ¾ cups shiitake mushroom, sliced
2 cloves garlic, minced
5 teaspoons grated fresh ginger
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
2 sprigs fresh rosemary
1 cup dinosaur kale
8 cups chicken stock
¼ lb angel hair pasta, broken crosswise into thirds
freshly ground black pepper, to taste

Steps:

  • In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
  • In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
  • Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
  • Serve warm.
  • Enjoy!

CHICKEN SOUP WITH ORZO AND TURMERIC



Chicken Soup with Orzo and Turmeric image

This chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.

Provided by jaybu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 ½ pounds boneless, skinless chicken breasts, cut into large chunks
salt and ground black pepper to taste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
2 teaspoons ground turmeric
¼ teaspoon red pepper flakes, or to taste
6 cups chicken broth
1 ¼ cups uncooked orzo pasta
1 bunch Italian parsley
1 teaspoon apple cider vinegar

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; saute until onion is translucent, 8 to 10 minutes. Add chicken, salt, and pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and red pepper flakes; cook and stir until fragrant, about 1 minute.
  • Increase heat to medium-high and pour in chicken broth; bring to a boil.
  • Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.
  • Increase heat to medium-high and bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.4 g, Cholesterol 48.4 mg, Fat 4.5 g, Fiber 2.4 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 938.8 mg, Sugar 4.2 g

CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC



Chicken and Rice Soup With Ginger and Turmeric image

Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.

Provided by Alexa Weibel

Categories     dinner, poultry, soups and stews, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons neutral oil, such as canola or vegetable oil
5 scallions, thinly sliced crosswise (about 3/4 cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish
5 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish
4 teaspoons ground coriander
1 tablespoon ground turmeric
Kosher salt and black pepper
1 1/2 cups short-grain brown rice or Arborio rice (10 ounces)
3 quarts chicken stock
3 bunches baby bok choy (about 1 pound)
1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)
Sliced fresh red chile and chopped cilantro, for serving

Steps:

  • In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
  • Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
  • Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
  • Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
  • Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
  • Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.

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