If you’re looking for a quick chicken soup recipe that’s also healthy and light, this may do the trick. This chicken soup with turmeric and ginger recipe is inspired by Martha Stewart’s turmeric-ginger chicken soup. Martha’s recipe calls for angel-hair pasta but I substituted the pasta for cabbage, and added celery and parsley.
This soup is light, flavorful, and incorporates fresh turmeric and ginger — two spices that are known for their health benefits.
- 3 cups chopped cabbage (gently steamed)
- 1 celery stalk, sliced
- 2 cups shredded chicken breast tenders (baked)
- 1/2 cup chopped parsley
- 2 medium garlic cloves, sliced
- 1 teaspoon grated ginger
- 1/4 teaspoon grated turmeric
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon xtra virgin olive oil
- 1/2 cup thinly sliced scallions
- 6 cups organic, sodium-free chicken stock
Season and bake the chicken tenders (about 4 medium strips) at 400F for about 15 minutes, or until done. Allow to rest. Then chop or shred into strips. Set aside.
Steam the chopped cabbage until it is bright green in color, but not over-cooked. Set aside. In a large saucepan, add the olive oil, garlic, ginger, turmeric, and celery and cook on medium heat until fragrant. This will take less than a minute.
Add the chicken stock and bring everything to a simmer. Now add the chicken and cabbage. Allow to heat through for about a minute, then remove from heat. Pour in the lemon juice. Pour soup into serving bowls and sprinkle with parsley and scallions.
Prep time: 20 minutes
Total time: 35 minutes