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Ginger Turmeric Chicken Soup

Ginger Turmeric Chicken Soup

Name: Ginger Turmeric Chicken Soup
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Serves 4 - 6
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 3/4 cup diced celery; 1 cup diced carrots; 4 cloves minced garlic; 1 1/2 teaspoons Frontier Co-op® Regenerative Organic Certified® Ground Turmeric; 1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Ginger; 1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Black Pepper; 3/4 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt; 1 1/2 pounds boneless, skinless chicken breasts; 4 cups chicken broth; 1 can (15 ounces) full-fat coconut milk; 4 cups chopped lacinato kale; Juice from 1 lemon

Total Time: 00h 50m

Hands-on Time: 00h 30m

Makes: 4 - 6 servings

In this recipe, chicken breasts are cooked with veggies in a seasoned broth featuring turmeric and ginger, then shredded and finished in a creamy coconut broth, resulting in a deeply flavored, warming soup for a nourishing, comforting one-pot meal!

NOTE: We’re excited to share that our Organic, Fairtrade Ground Black Pepper has transitioned to Regenerative Organic Certified®! Regenerative organic certification expands upon the best of fair trade and organic approaches by helping rehabilitate soil, respecting animal welfare, and improving the lives of farmers. Look for the new label on shelves this winter.

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
3/4 cup diced celery
1 cup diced carrots
4 cloves minced garlic
1 1/2 teaspoons Frontier Co-op® Regenerative Organic Certified® Ground Turmeric
1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Ginger
1/2 teaspoon Frontier Co-op® Regenerative Organic Certified® Ground Black Pepper
3/4 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
1 1/2 pounds boneless, skinless chicken breasts
4 cups chicken broth
1 can (15 ounces) full-fat coconut milk
4 cups chopped lacinato kale
Juice from 1 lemon

Directions

In a large soup pot, heat olive oil over medium heat. Add onions and sauté for 3 to 5 minutes, until softened. Add celery, carrots and garlic and continue cooking for another 3 to 4 minutes.
Stir in turmeric, ginger, pepper and salt, then add chicken breasts and broth. Bring to a boil, then reduce heat to low; cover and simmer for about 15 minutes, until chicken is cooked through.
Remove chicken from pot and shred with two forks. Return to pot and add coconut milk, kale and lemon juice. Continue cooking for another 3 to 4 minutes, until kale is wilted.

Ginger Turmeric Chicken Soup

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