Chicken Soup with Ginger and Turmeric

Ginger and turmeric are excellent foods with antioxidant and anti-inflammatory properties. Combined with healthy fats, veggies, and chicken for protein, this soup is both nourishing and comforting on a cold winter day.


• 2 tablespoons olive oil ~ 2 servings fat

• 1 small onion, diced ~ 1 serving veggies

• 3 stalks of celery, diced ~ 1 serving veggies

• 3 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• 2 medium/400 grams sweet potatoes, peeled and cut into 1-inch cubes ~ 4 servings of carb

• 2 pounds/900 grams boneless, skinless chicken breast ~ 30 servings of protein

• 5 cups chicken broth or bone broth

• 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)

• 1/2 teaspoon coarse sea salt

• 1/4 teaspoon black pepper

• 1 bay leaf

• 2 teaspoons turmeric

• 1 cup full-fat coconut milk ~ 4 servings fat

• 1 head of kale, de-stemmed and roughly chopped ~ 2 servings of veggies

• 2 tablespoons lemon juice (about 1 lemon)


  1. Heat the butter (or oil) in a large, heavy-bottomed pot over medium-high heat. Once oil is warmed, add the chicken. Cook for 3-5 minutes per side until 2 browned, then remove from the pan and set aside.
  2. Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and sauté for about 1 minute, until fragrant.
  3. Return the chicken to the pot along with the sweet potatoes, then stir. in the broth, thyme, salt, pepper, bay leaf, and turmeric.
  4. Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
  5. Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
  6. Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!

Access the full recipe from Fed and Fit

Published on December 2, 2022