TURMERIC-GINGER CHICKEN SOUP
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
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
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
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
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
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
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
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
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
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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TURMERIC-GINGER CHICKEN SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 1 minServings 4
- Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°, 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.
- Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
- Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.
- Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.
GINGER-TURMERIC CHICKEN SOUP RECIPE - FED & FIT
From fedandfit.com
4.9/5 (38)Calories 402 per servingCategory Dinner
- 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.
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