As the leaves turn golden and a crisp breeze fills the air, there’s nothing quite like a comforting bowl of Turmeric Ginger Chicken Soup to warm your soul. This hearty soup, rich in spices and packed with nutritious vegetables, is perfect for a cozy family dinner or a comforting lunch on a chilly day. Not only does this recipe burst with flavor, but it also brings families closer as you gather around the table to share a wholesome meal. Let’s dive into this journey of warmth, health, and togetherness with our beloved Turmeric Ginger Chicken Soup.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 6 cups low-sodium chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup baby spinach leaves
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, stirring until fragrant, about 1 minute.
- Stir in the turmeric, cumin, and coriander, and cook for another minute to release the spices’ aroma.
- Add the chicken pieces to the pot, cooking until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth, then add the carrots and celery. Bring the soup to a boil, then reduce to a simmer and cook for 30 minutes, or until the vegetables are tender.
- Stir in the baby spinach leaves and let them wilt, about 1-2 minutes.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side.
Helpful Tips
- For a vegan version, replace chicken with chickpeas and chicken broth with vegetable broth.
- You can add other vegetables like bell peppers, zucchini, or peas for more variety.
- If you prefer a thicker soup, add a peeled and diced potato along with the carrots and celery.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.
- Substitute fresh spinach with kale or chard for a different flavor.
Conclusion
This Turmeric Ginger Chicken Soup is your cozy companion for autumn and winter, bringing warmth and nutrition with every spoonful. We hope you enjoy making and sharing this recipe with your loved ones. Don’t forget to share your creations with us using #ZynahzRecipes or by tagging Zynahz on Instagram. We would love to see how your soups turned out!
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