Coconut Ginger Turmeric Chicken Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 6 cloves minced garlic
- 1/2 tbsp fresh ginger, minced (or 1 tsp ground ginger)
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 3 cups butternut squash, diced into 1/2” cubes
- 1 1/2 lb boneless, skinless chicken breast
- 4 cups chicken broth
- 1 15 oz can full fat coconut milk
- 4 cups chopped lacinato kale
- 1/4 cup freshly squeezed lemon juice
- Optional: 12 oz pasta of choice
Preparation
If using pasta, cook separately according to package directions in salted water, then drain and set aside.
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes, until softened.
Add garlic and continue cooking for another minute.
Add ginger, turmeric, salt and pepper and stir well, then add in butternut squash and stir to coat.
Add in chicken breast, chicken broth and coconut milk.
Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, until the chicken is cooked through.
Remove the chicken from the soup and shred with two forks, or place in a stand mixer with a paddle attachment and turn it on for about 10 seconds to shred.
Return the shredded chicken to the pot with the kale and lemon juice. Stir well and continue cooking for about 5 minutes, until the kale is wilted.
Serve the soup hot with pasta if desired.
Notes
This soup takes about 30 minutes to prepare and can be served with pasta or rice for a complete meal.
It is a warming alternative to traditional chicken noodle soup and is absolutely delicious.
