Growing up in the 60s and 70s I ate plenty of canned soup.  Chicken noodle soup was a staple in my childhood home.  It was quick, convenient and affordable.  Back in the day the majority of my friends and I carried our lunch to school, often in a metal lunch box.  There was nothing like opening my Cinderella lunch box that held a thermos of piping hot soup, a peanut butter and jelly sandwich and some salty potato chips.

As I grew up and began cooking for my own children I certainly relied on a classic can of chicken noodle soup whenever they weren’t feeling well.  But over time I realized how simple it was to make pot of soup that was so much better than anything you could find in a can.

I made this soup on a cold day when I wasn’t feeling well and needed a little comfort of my own.  The recipe evolved from the need to use up some veggies and chicken breasts before they went bad.  It took less than 30 minutes to make and included flavors that I happen to like. So far I’ve not found any canned soup in my store that included lemon, ginger and tumeric!

Whenever I make soup or stew I always make enough for at least 4 servings.  I’m a huge fan of leftovers.  Cook one day, then have it on hand for a few more meals.

Lemon Ginger Turmeric Chicken Soup

Lemon-Ginger-Tumeric Chicken Soup

Belinda Masters

This soup is full of bright flavors you can only get from fresh lemon, ginger root and tumeric. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 4

Ingredients

  

1x2x3x

• 2 Tablespoons coconut oil
• 2 cloves garlic, thinly sliced
• 2 inches fresh ginger root, medium slice
• 2 small thai chili peppers, smashed
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground tumeric
• 1 quart chicken stock, store bought if fine
• 1 pound chicken breast, boneless, skinless cut into bite size pieces
• 2 handfuls dry pasta, your choice
• 1 lemon juiced
• 1 teaspoon grated lemon rind

Instructions

 

• In medium stock pot, heat oil over medium high heat.  
• Add garlic, ginger root, chili peppers, carrots and celery.  Saute for 5 minutes.
• Add salt, pepper and tumeric. Stir with veggies until incorporated.
• Add quart of chicken stock.  Bring to boil.  Then turn down to simmer.
• Add chicken breast and dry pasta.  Cook until pasta and chicken are done.  About 10 minutes.
• Remove from heat.  Remove sliced ginger root and smashed hot chili peppers.
• Stir in lemon juice and grated lemon rind.  If you like more spice, serve with your favorite hot sauce.  

Tried this recipe?Let us know how it was!

Thoughts about homemade soup:

• The thing I love about soup is that you do not need to be precise about quantities and ingredients.
• Most good soup always begins with sauteeing aromatics of some kind.  In this case it was the garlic, ginger, peppers, carrots and celery.   If you don’t like spice…just leave out the peppers.
• If you are using spices (like the tumeric) it’s always best to add them to a hot pan to help them begin to release their oils and flavor the soup base.
• When adding fresh citrus juice to most cooked dishes, wait until the very end…right before serving.  It will maintain it’s bright flavor.
• If I had some fresh herbs on hand, like Cilantro, I would have sprinkled some on top at the end.
• If you have some veggies, stock and protein in your kitchen, you can make a simple soup just like this one.
• I “stock up” on chicken, beef and vegetable broth in my pantry.  Long ago I always made my own and froze it…but I have found that some store brands are so good, why bother making it at home?