This bowl of soup is super cozy and healing too. It’s the kind of soup that will cure whatever sickness you’ve got. I’ve had a tickle in my throat the past few days and it’s been SO bitter cold here. I’m a warm weather girl through and through, so winter is always rough for me. It’s things like this soup that make it a million times better!
Sometimes I do want a cozy comfort food soup/stew with all the carbs and cheese, but most times I just want something healthy that will make me feel amazing. This soup does just that. It’s fillllled to the brim with veggies, kale, chicken, and lots of spices. It’s crazy flavorful but super duper healthy. My favorite kind of meal.
The other thing I love about it is that it is incredibly easy. I’m not just saying that. It’s SO easy. I used a store-bought rotisserie chicken and shredded it, which is a huge time saver. Then all you have to do is sauté the veggies and add the broth and chicken and simmer it for ten minutes or so!
And I think it gets better and better every day, like most soups/sauces do. The best!
The garlic, turmeric, and ginger all have amazing anti-inflammatory properties so this soup is pretty much a bowl of health. Especially with the veggies and kale. You’d never guess based on how yummy it is!
It’s great to make for meal prep too!
Thai Ginger Turmeric Kale Chicken Soup
This thai ginger turmeric kale chicken soup is super flavorful and healthy! It has a bunch of healing and anti-inflammatory properties so it's perfect for kicking that winter cold too! It's made in just 30 minutes too!
- 1 tablespoon olive oil
- 1 medium-large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ground turmeric
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon salt
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 8 cups (2 quarts) low sodium chicken broth
- 3-4 cups cooked shredded chicken (I used a store-bought rotisserie chicken)
- 4 cups chopped kale (de-stemmed)
- juice of 1 lime
- 1/4 cup chopped cilantro, plus extra for serving
- lime wedges for serving
Heat a large soup pot over medium-high heat and add the olive oil. Once hot, add the onion, garlic, ginger, turmeric, and salt and sauté for 3-4 minutes, stirring frequently.
Add the bell pepper, carrots, and celery and sauté for another 3-4 minutes. Add the chicken broth and shredded chicken and raise heat to high. Once boiling, reduce to medium-high and simmer for 10 minutes.
Once soup has simmered, add the kale and stir until wilted. Add lime juice and cilantro and stir to combine. Season to taste with salt and pepper. Serve with extra cilantro and lime wedges!