Chicken Soup with Ginger and Turmeric
This nutrient-packed chicken soup combines the warmth of ginger and turmeric with hearty sweet potatoes and kale to create a comforting and flavorful meal that's easy to make and perfect for boosting your immune system.
Ingredients
Main ingredients
- 2 tablespoons butter or olive oil for fat base
- 1 small onion diced fine
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 2 medium sweet potatoes cut into 1-inch cubes
- 2 pounds boneless, skinless chicken breast
- 5 cups chicken broth or bone broth
- 1 teaspoon fresh thyme chopped
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 1 bay leaf bay leaf
- 2 teaspoons ground turmeric
- 1 cup full-fat coconut milk
- 1 head lacinato kale de-stemmed and chopped
- 2 tablespoons lemon juice about 1 lemon
Instructions
Instructions
- Heat butter or olive oil in your pressure cooker on medium heat. Throw in diced onion and celery and sauté for about 5 minutes until softened.
- Stir in minced garlic and fresh grated ginger. Cook 1 to 2 minutes until fragrant.
- Add sweet potato cubes and chicken breasts. Pour in the broth without exceeding the max fill level.
- Seal the lid tightly, check the sealing ring, and lock the pressure cooker. Bring to high pressure and cook for 15 minutes.
- After cooking, perform a natural release for 10 minutes, then a quick release to release remaining steam.
- Open the lid carefully, remove chicken breasts and shred them with forks. Return shredded chicken to the pot.
- Add fresh thyme, sea salt, black pepper, bay leaf, stir in turmeric and coconut milk.
- Toss in chopped kale and lemon juice. Sauté with lid off for 5 minutes until kale wilts slightly.
- Serve hot and enjoy your hearty ginger sweet potato and kale chicken soup.
Notes
Instant Pot method: reduce broth by 1 cup, complete sauté steps, then cook on manual for 15 minutes with natural or quick release. Crockpot: sauté then slow cook 4-8 hours and proceed with last steps. Store leftovers in airtight container refrigerated up to 4 days or freeze for 3 months. Reheat gently.