Tumeric-Ginger Chicken Soup
by FASST | Oct 28, 2021 |
2 Tbsp olive oil or Ghee
2 lbs. boneless, skinless chicken breast or thighs
1 onion, diced
3 stalks celery, diced
salt and pepper to taste (generally about 1/2 tsp salt and 1/4 tsp pepper)
3 cloves garlic, minced
1 Tbsp freshly grated ginger
2 medium sweet potatoes, cut into bite-sized cubes
6 cups chicken broth
1 bay leaf
2 tsp turmeric
1 tsp fresh chopped thyme or 1/2 tsp dried
1 bunch kale (or collard greens), de-stemmed and roughly chopped
1 cup full -at unsweetened coconut milk
1 lemon, juiced ( about 2 Tbsp)
1Heat oil in a large stockpot over medium-high heat. Add the chicken and cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
2Add the onion and celery to the pot, season with salt and pepper, and cook for 5-7 minutes, until the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant ( be careful not to burn).
3Return the chicken and reserved juices to the pot. Add in the sweet potatoes, chicken broth, thyme, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for about 30 minutes.
4Uncover and remove chicken onto a plate and shred using 2 forks. Return chicken to the pot. Stir in coconut milk and kale and simmer uncovered for 5 to 7 minutes, until kale has wilted. Once the kale has wilted, stir in lemon juice. Taste and season with salt and pepper if needed. Enjoy!
Ingredients
2 Tbsp olive oil or Ghee
2 lbs. boneless, skinless chicken breast or thighs
1 onion, diced
3 stalks celery, diced
salt and pepper to taste (generally about 1/2 tsp salt and 1/4 tsp pepper)
3 cloves garlic, minced
1 Tbsp freshly grated ginger
2 medium sweet potatoes, cut into bite-sized cubes
6 cups chicken broth
1 bay leaf
2 tsp turmeric
1 tsp fresh chopped thyme or 1/2 tsp dried
1 bunch kale (or collard greens), de-stemmed and roughly chopped
1 cup full -at unsweetened coconut milk
1 lemon, juiced ( about 2 Tbsp)
Directions
1Heat oil in a large stockpot over medium-high heat. Add the chicken and cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
2Add the onion and celery to the pot, season with salt and pepper, and cook for 5-7 minutes, until the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant ( be careful not to burn).
3Return the chicken and reserved juices to the pot. Add in the sweet potatoes, chicken broth, thyme, pepper, bay leaf, and turmeric. Cover and simmer over medium-low heat for about 30 minutes.
4Uncover and remove chicken onto a plate and shred using 2 forks. Return chicken to the pot. Stir in coconut milk and kale and simmer uncovered for 5 to 7 minutes, until kale has wilted. Once the kale has wilted, stir in lemon juice. Taste and season with salt and pepper if needed. Enjoy!
Tumeric-Ginger Chicken Soup
