Ginger Turmeric Chicken Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Welcome to a warm, comforting bowl of Ginger Turmeric Chicken Soup! This recipe is not just a meal; it's a hug in a bowl, perfect for cozy evenings or whenever you need a little pick-me-up. Infused with vibrant spices and wholesome ingredients, it's both nourishing and bursting with flavor.

Ingredients for Ginger Turmeric Chicken Soup

Olive oil provides a healthy base, allowing the flavors to meld together perfectly. Onion adds a depth of sweetness, while garlic brings its unmistakable aroma. Ginger and turmeric are the star spices, giving the soup its zesty warmth and beautiful color. Black pepper enhances these spices and adds a subtle kick. We use chicken thighs for their rich flavor and tender texture. Chicken broth serves as the savory foundation. Carrots and celery add crunch and nutrition, while baby spinach offers a fresh, leafy touch. Quinoa boosts the protein content, making the soup more filling. Lemon juice brightens the flavors, and salt ties everything together.

Tips & Tricks

  • If you like a thicker soup, reduce the broth by a cup or so.
  • Use bone-in chicken for even richer flavor; just increase the simmering time to ensure it's cooked through.
  • For a vegetarian version, swap chicken for chickpeas and use vegetable broth.

Serving Suggestions

This soup pairs beautifully with a slice of crusty sourdough bread or a simple side salad. Add a dollop of yogurt or a sprinkle of chili flakes for an extra layer of flavor.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in an airtight container in the fridge for up to three days.
Can I freeze this soup?
Yes, but keep in mind the texture of the quinoa and spinach may change slightly. Freeze in individual portions for easy thawing.

Ginger Turmeric Chicken Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and let it cook until it's translucent, which should take about five minutes. You'll know it's ready when it smells sweet and starts to soften.

Next, add the garlic, ginger, turmeric, and black pepper. Stir them around for about two minutes until they smell fragrant and warm. This step releases all the lovely oils and aromas from the spices.

Now, nestle the chicken thighs into the pot, letting them brown slightly on all sides. This should take about five minutes, giving the chicken a nice, flavorful sear.

Pour in the chicken broth and bring the pot to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for 20 minutes. This allows the chicken to cook through and all those flavors to marry.

After 20 minutes, add in the carrots, celery, quinoa, and a pinch of salt. Let everything simmer together for another 15 minutes until the veggies are tender and the quinoa is cooked.

Stir in the baby spinach and lemon juice. Cook just until the spinach wilts, which should take about a minute.

Remove the chicken thighs, shred them with two forks, and then return the shredded chicken to the pot. Give everything a good stir and it's ready to serve! Garnish with fresh cilantro for a pop of color and flavor.

Why You'll Love This Recipe

  • Boosts your immune system with superfoods like ginger and turmeric.
  • Hearty and satisfying with tender chicken and quinoa.
  • Simple enough for a weeknight, special enough for guests.
  • Customizable with your favorite veggies or herbs.

Ingredients

1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tsp ground turmeric
1/2 tsp black pepper
1 1/2 lbs chicken thighs, boneless and skinless
8 cups chicken broth
2 medium carrots, sliced
2 stalks celery, sliced
1 cup baby spinach
1/2 cup quinoa
1 tbsp lemon juice
Salt to taste
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, grated ginger, ground turmeric, and black pepper; cook for another 2 minutes until fragrant.
4. Add chicken thighs and cook until slightly browned on all sides.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes.
7. Add sliced carrots, celery, quinoa, and salt; simmer for another 15 minutes until vegetables and quinoa are tender.
8. Stir in baby spinach and lemon juice, cooking just until spinach wilts.
9. Remove chicken thighs, shred with two forks, and return to the pot.
10. Serve hot, garnished with fresh cilantro.

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