Chicken Soup with Ginger and Turmeric
Comfort in a Bowl: Chicken Soup with Ginger and Turmeric
Is there anything more comforting than a warm bowl of chicken soup? This isn’t your grandma’s classic (though we love that too!). Our Chicken Soup with Ginger and Turmeric takes this timeless dish and elevates it with vibrant flavors and health-boosting spices. Forget bland, this soup is packed with goodness and guaranteed to warm you from the inside out.
We’ve swapped out heavy cream for the natural creaminess of cauliflower, creating a lighter yet incredibly satisfying soup. The ginger and turmeric not only add a beautiful color and depth of flavor but also offer powerful anti-inflammatory benefits. It’s the perfect remedy for a chilly day, a scratchy throat, or simply when you need a little self-care.
Why You’ll Love This Soup:
- Flavorful & Aromatic: The combination of ginger, turmeric, and chicken broth creates a truly delicious and comforting flavor profile.
- Healthy & Nutritious: Packed with vegetables and spices known for their health benefits.
- Easy to Make: Ready in under 30 minutes, making it perfect for a weeknight meal.
- Naturally Creamy: Cauliflower creates a smooth and creamy texture without the need for dairy.
Tips for the Best Soup:
- Fresh Ginger & Turmeric: While ground spices work in a pinch, fresh ginger and turmeric offer the most vibrant flavor.
- Low-Sodium Broth: Using low-sodium broth allows you to control the saltiness of the soup.
- Don’t Overcook the Noodles: Add the egg noodles towards the end of the cooking time to prevent them from becoming mushy.
- Lemon Drizzle: A squeeze of fresh lemon juice brightens up the flavors and adds a lovely zing.
Frequently Asked Questions:
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover cooked chicken, feel free to shred it and add it to the soup during the last 5-10 minutes of cooking.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Substitute the chicken broth with vegetable broth and omit the chicken. You can add chickpeas or lentils for extra protein.
Q: Can I freeze this soup?
A: Yes, but the noodles may become a bit soft after freezing. It’s best to freeze the soup base (without the noodles) and add freshly cooked noodles when reheating.
Q: What kind of noodles can I use?
A: Egg noodles are traditional, but you can use any small pasta shape you like, such as ditalini or orzo.
Q: How can I adjust the spice level?
A: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat. You can also adjust the amount of ginger and turmeric to your liking.
Chicken Soup with Ginger and Turmeric
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 medium cauliflower cut into florets
- 0.5 teaspoon salt to taste
- 0.5 teaspoon paprika
- 0.5 teaspoon turmeric
- 4 cups chicken stock low salt
- 2 cups water
- 2 cups egg noodles dry
- 1 fresh lemon to drizzle
- 0.5-1 teaspoon salt to taste
- 0.25-0.5 teaspoon pepper fresh ground, to taste
Instructions
- If you are not using leftover chicken, cook your chicken breasts until they reach an internal temperature of 165 degrees F. When the chicken is ready, shred it and set aside.
- Heat 1 tablespoon of olive oil in a large pot until it starts to shimmer.
- Add onion and carrots and sauté for about 4 minutes on medium high heat (until the onions are tender and slightly browned.
- Add the garlic and ginger and sauté for about 30 seconds.
- Add the cauliflower florets, salt, paprika and turmeric. Toss to coat.
- Stir in the broth, water, and egg noodles. Set the heat to high and bring the broth to a boil. Lower the heat to medium-low and let simmer for 15 minutes.
- Using a large slotted spoon, transfer about ¾ of the cauliflower to a blender and puree until just smooth (about 30 seconds to 1 minute).
- Transfer the cauliflower puree back to the soup pot. Add the shredded chicken.
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