Description
Fight flu season with this supercharged Chicken Soup! Packed with ginger, turmeric, and kale, it’s the ultimate cozy bowl to keep you feeling great.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tbsp freshly grated ginger
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 lb boneless, skinless chicken breasts (thighs work too)
- 8 cups low-sodium chicken broth
- 1 cup kale or spinach
- 1 (13.5 oz.) can lite coconut milk
- Salt, to taste
- Juice of 1 lemon
- Optional: 1 ½ cups brown rice or quinoa, for serving
- Optional garnish: scallions, red pepper flakes
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, until softened.
- Stir in grated ginger, garlic, turmeric, and black pepper. Cook for 30-60 seconds until fragrant.
- Add chicken and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
- Remove chicken from the pot, shred with two forks, then return it to the soup.
- Turn off the heat. Taste and season with salt as needed.
- Stir in the coconut milk and kale (or spinach). Let the greens sit in the warm soup for 1-2 minutes until wilted.
- Ladle the soup into bowls over brown rice or quinoa. Finish each bowl with a squeeze of fresh lemon juice just before serving. Garnish with scallions and red pepper flakes if desired.
Notes
For any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the desired amount to a pot and warm it over medium heat until heated through. If the soup has thickened after being refrigerated, add a splash of vegetable broth or water when reheating to bring it back to its original consistency.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American