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–+ servings

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
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 4

Ingredients
  

  • 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.  
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