Ginger turmeric rooster soup recipe

This is the ultimate cold weather soup. Inspired by my mother-in-law’s delicious turmeric chicken soup, this ginger turmeric chicken soup recipe appears frequently in our rotation throughout winter. It’s easy to make, and you usually have most of the ingredients on hand – just pick up some turmeric roots the next time you shop, to prepare for when the mood is right.

As with traditional chicken soup recipes, first make the broth with a whole chicken and flavors. Then the fun begins and you can use grated vegetables to add color, texture and lots of flavor to your soup.

This is my favorite soup when I’m feeling stuffy or under the weather. There’s nothing like a steaming, rich broth with ginger to make me feel clear again.

Health benefits of flavorful rhizomes like ginger and turmeric

People have used ingredients like ginger and turmeric in teas, extracts, in culinary applications, and in capsules for a variety of purposes.

ginger

Many people ingest ginger on a regular basis for its potential health benefits. Ginger has been used for a number of diseases around the world for centuries, including nausea, inflammation, pain, and its antioxidant properties. While we can’t confirm if it makes any difference to you, we think it adds a warming brightness and is worth adding to a steaming bowl of chicken soup.

turmeric

We have a lot of information here on Mark’s Daily Apple on Turmeric. People reach for turmeric when they have problems with joint pain, indigestion, fever, breathing problems, and more. What works for some people may not work for others, but it still gives this chicken soup recipe a vibrant color and earthy depth.

Recipe tips:

  • Use the large holes in your box grater when grating onions, celery, carrots, zucchini, and potatoes. Use a microplate or the tiny grid section of a box grater to rub the turmeric.
  • For a richer soup, don’t strain off the chicken fat that builds up on top of the soup. You can also add more butter to the saucepan when frying your vegetables. If you don’t like coriander, you can use parsley or dill instead.
  • You can use a pressure cooker or an instant pot instead of making the broth on the stove, but I’ve found that the instant pot just isn’t big enough to hold the amount of broth, chicken, and vegetables I put in the Wanted to give pot, and so on Better to use a large stock pot.
  • This is a big pot of soup so it’s good enough to support a family and have leftovers to boot. It also freezes well for a quick lunch later!

Here’s how to do it.

Ginger turmeric chicken soup recipe

ingredients

For the chicken and the broth:

  • 3.5-4 pounds of whole chicken
  • 3 carrots
  • 3 stalks of celery
  • 1 / 4-1 / 2 onion
  • 3 buttons peeled turmeric
  • 2-3 inch pieces of peeled ginger
  • 2 cloves of garlic
  • Handful of peppercorns
  • 1 teaspoon. Salt-
  • 14-16 cups of water (can be more or less depending on the pot size)

For the soup:

  • 5 tbsp. butter
  • 1/2 cup of grated onion
  • 1.5 cups of grated celery
  • 2 cups of grated carrots
  • 3 cups of grated zucchini
  • 1.5 cups grated Japanese sweet potato (or regular potato)
  • 1-2 buttons of turmeric, peeled and grated
  • 1/2 cup coriander
  • Salt-
  • Lemon juice

Directions

Put your whole chicken in a large stock pot. Fill the pot with water until the chicken is completely submerged, which was around 14-16 cups for our pot.

whole chicken simmer for ginger turmeric chicken soupCut the carrots and celery into 2-3 pieces.

Cut the turmeric, ginger and onion into pieces and crush the garlic.

chopped vegetables for ginger turmeric chicken soup

Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the saucepan.

Chicken and Flavors Simmering for Ginger Turmeric Chicken SoupHeat over medium heat to bring the liquid to a boil. Once the liquid comes to a boil, you can carefully skim off any foam that floats on the surface.

When the liquid cooks healthy, cover the saucepan and simmer the chicken for about an hour.

After this time, turn the chicken over and bring the pot back. Simmer for another 45-60 minutes or until the chicken comes off easily when you pull it out of the pot with tongs.

Take the whole chicken out of the pot with tongs. Carefully strain the broth, removing the flavors and vegetables.

Strain vegetables for ginger turmeric chicken soup

Let the chicken cool down a little and remove the whole chicken from the bones.

Chicken schnitzel for ginger turmeric chicken soup

Use a box grater to grate your vegetables.

Melt the butter in the empty saucepan over medium heat. Once melted and bubbly, add your grated onions, celery, and carrots. Stir with a spoon and cook for 2-3 minutes or until tender.

Flavor sauteeing for ginger turmeric chicken soupAdd your zucchini and sweet potatoes and keep stirring until tender. Return your broth to the saucepan and bring it to a boil. Add the shredded chicken and grated turmeric. Season to taste with salt.

Ginger turmeric chicken soup

As soon as the soup comes to a boil, let it simmer for 5-10 minutes.

Ginger turmeric chicken soupRemove the soup from the heat and stir in the chopped coriander. Fill the soup into bowls and top with more coriander and fresh lemon juice if desired.

Ginger turmeric chicken soup

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shredded vegetables for ginger turmeric chicken soup

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description

Chicken and vegetable soup with lively ginger and light, earthy turmeric. It’s the perfect hearty soup for those cold weather days.


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ingredients

For the chicken and the broth:

3.5– –4th Pound whole chicken

3 Carrots

3 Stalks of celery

1/4– –1/2 onion

3 Buttons peeled turmeric

2– –3 Inch piece of peeled ginger

2 Garlic cloves

Handful of peppercorns

1 teaspoon. Salt-

14th– –16 Cups of water (can be more or less depending on the pot size)

For the soup:

5 tbsp. butter

1/2 cup grated onion

1.5 cups grated celery

2 cups grated carrots

3 cups grated zucchini

1.5 cups grated Japanese sweet potato (or regular potato)

1– –2 Turmeric buttons, peeled and grated

1/2 cup coriander

Salt-

Lemon juice

Put your whole chicken in a large stock pot. Fill the pot with water until the chicken is completely submerged, which was around 14-16 cups for our pot. Cut the carrots and celery into 2-3 pieces.

Cut the turmeric, ginger and onion into pieces and crush the garlic. Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the saucepan.

Heat over medium heat to bring the liquid to a boil. Once the liquid comes to a boil, you can carefully skim off any foam that floats on the surface.

When the liquid cooks healthy, cover the saucepan and simmer the chicken for about an hour.

After this time, turn the chicken over and bring the pot back. Simmer for another 45-60 minutes or until the chicken comes off easily when you pull it out of the pot with tongs. Take the whole chicken out of the pot with tongs. Carefully strain the broth, removing the flavors and vegetables.

Let the chicken cool down a little and remove the whole chicken from the bones.

Use a box grater to grate your vegetables. Melt the butter in the empty saucepan over medium heat. Once melted and bubbly, add your grated onions, celery, and carrots. Stir with a spoon and cook for 2-3 minutes or until tender. Add your zucchini and sweet potatoes and keep stirring until tender. Return your broth to the saucepan and bring it to a boil. Add the shredded chicken and grated turmeric. Season to taste with salt. As soon as the soup comes to a boil, let it simmer for 5-10 minutes. Remove the soup from the heat and stir in the chopped coriander. Fill the soup into bowls and top with more coriander and fresh lemon juice if desired.

Remarks

Use the large holes in your box grater when grating onions, celery, carrots, zucchini, and potatoes. Use a microplate or the tiny grid section of a box grater to rub the turmeric.

For a richer soup, don’t strain off the chicken fat that builds up on top of the soup. You can also add more butter to the saucepan when frying your vegetables. If you don’t like coriander, you can use parsley or dill instead.

You can use a pressure cooker or an instant pot instead of making the broth on the stove, but I’ve found that the instant pot just isn’t big enough to hold the amount of broth, chicken, and vegetables I put in the Wanted to give pot, and so on Better to use a large stock pot.

This is a big pot of soup so it’s good enough to support a family and have leftovers to boot. It also freezes well for a quick lunch later!

  • Category: Lunch dinner
  • Method: Stove, instant pot

nutrition

  • Serving size: 1/8 of the recipe
  • Calories: 522
  • Fat: 34g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 35 g

Keywords: Chicken soup, ginger soup, ginger, turmeric, soup

About the author

Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.

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