Description
The best turmeric ginger chicken soup for cold days or when you are feeling a little under the weather.
Ingredients
Stock
- 1 whole chicken
- 8 cups water
- 1 leek
- 1 onion (quartered)
- 1 carrot (sliced in half)
- 2 garlic cloves
- 2 tsp salt
- 1 tsp pepper
Soup
- 2 tablespoons olive oil
- 1 leek sliced finely
- 1/2 fennel bulk sliced finely (core removed)
- 2 carrots (sliced)
- 3 garlic cloves (minced)
- 1 thumb size knob of ginger (minced)
- 2 tsp turmeric
- 1 tablespoon fennel seeds
- 1/4 cup chopped parsley
- Optional: 1/2 cup brown rice
Instructions
- In a large pot combine water, chicken, leek, onion, carrot, garlic, salt, and pepper.
- Bring to boil over high heat and then reduce to simmer.
- Allow the broth to simmer for 25 minutes, flipping the chicken half way, and remove from heat once chicken has cooked fully.
- Next remove the chicken from the broth and place on a cutting board.
- Then strain the broth through a fine mesh strainer, making sure to catch the broth in a separate bowl.
- In the same large pot over medium heat combine olive oil, leek, fennel, garlic, ginger, turmeric, and fennel seeds.
- Allow the spices and vegetables to cook until slightly softened, stirring consistently with a wooden spoon to keep from sticking to the pot.
- Once vegetables have cooked slightly, add the broth back into the pot, bring to a boil.
- Reduce the heat and bring the turmeric ginger chicken soup to a simmer over medium-low heat, and allow to simmer for 20 minutes.
- After 20 minutes add the sliced carrots and continue to simmer.
- While turmeric ginger chicken soup is simmering pull the chicken from the bone and shred using a fork.
- Add the shredded chicken to the turmeric ginger chicken soup and continue simmering for an additional 5 minutes or until the rice is fully cooked in the soup.
- Serve hot and sprinkle with parsley and additional salt and pepper to taste.
Notes
If you would like to add rice to your soup I would recommend making it in a separate pot on the stove and then adding some rice to each individual soup bowl as desired. While you can add raw rice directly to your soup while it is cooking, it will soak up a lot of the broth and will create a much starchier/thicker soup for leftovers. For these reasons, I prefer to make/store it separately and add as desired to each persons individual bowl.
To make rice perfectly every time use a 1:2 ratio of rice to water. Bring your water first to a boil and then once boiling add the rice, cover the pot, and reduce the heat to simmer. Different types of rice will cook at different speeds, so your best bet is to watch your rice and once it has absorbed all the water and is nice and fluffy you will know that it is done.
Keywords: ginger chicken soup, turmeric ginger chicken soup
