This warming turmeric-ginger chicken soup might actually have healing powers. It’s so comforting and delicious!
A rich turmeric-ginger broth bathes tender chicken, mushrooms, and carrots in this warming and comforting soup.
This turmeric chicken and mushroom soup starts with a rich, aromatic turmeric broth that will warm you up from head to toe. A whole chicken simmers in a broth infused with turmeric, onions, coriander, ginger, garlic, and bay leaves to create a flavorful soup you’ll want on a cold day.
How to make turmeric-ginger chicken soup
What you need
- Chicken: Use a whole chicken weighing 3 to 4 pounds total.
- Aromatics: You’ll spice the broth with turmeric, onions, coriander, ginger, garlic, and bay leaves.
- Soup vegetables: I add shiitake mushrooms, green onions, sliced onions, and sliced carrots to the soup.
How to make it
- Step 1: Sizzle the aromatics. Brown the broth aromatics in oil until fragrant, about 2 to 3 minutes.
- Step 2: Season the chicken. Place the chicken on top and season with salt.
- Step 3: Simmer the chicken. Cover the chicken with water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until the chicken reaches 165ºF.
- Step 4: Pick the chicken and strain the broth. Carefully remove the chicken from the pot and transfer to a bowl. Strain the broth through a fine-mesh sieve into another bowl. Discard the spent herbs and wipe out the pot. Once the chicken is cool enough to handle, pick the meat from the bones. Reserve the carcass for stock, if you like.
- Step 5: Finish the soup. Sauté the vegetables in layers. Start with the mushrooms, then add the sliced onions, then the carrots and green onions. Add the shredded chicken and cover with the reserved broth. Bring to a boil. Reduce the heat and simmer for 20 minutes or until the carrots are fork tender.
From there you can enjoy the soup on its own or serve it over ramen, soba, rice noodles, or udon!
Looking for more soup recipes? Check my archives!
Warming Turmeric Chicken and Mushroom Soup
This warming turmeric-ginger chicken soup might actually have healing powers. It's so comforting and delicious!
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Servings: 4
Calories: 521kcal
Equipment
Ingredients
Chicken broth:
- 3 pound chicken (whole or cut-up)
- 2 tablespoons neutral oil (divided)
- 1 yellow onion (peeled and cut into wedges)
- 6-inch piece fresh ginger (scrubbed and thinly sliced into rounds)
- 1 tablespoon turmeric powder
- 2 bay leaves
- 5 cloves garlic (peeled and lightly crushed)
- 1 tablespoon ground coriander
- 1 tablespoon black peppercorns
Soup:
- 12 ounces shiitake mushrooms (stems discarded, caps thinly sliced)
- 1 yellow onion (peeled, halved, and thinly sliced into half-moons)
- 5 scallions (trimmed and minced; a pinch reserved for garnish)
- 3 medium carrots (peeled and thinly sliced on an angle)
For serving:
- 20 ounces fresh ramen noodles (or rice noodles, soba, or udon; use 10 to 12 ounces dry noodles if not using fresh)
- Chili oil
Instructions
Prepare the broth:
- Heat 1 tablespoon neutral oil in a 4-quart pot over medium heat until hot.
- Add the onion wedges, ginger slices, turmeric, bay leaves, garlic, coriander, and black peppercorns. Sauté for 2 to 3 minutes until fragrant.
- Place the chicken on top and season with 3 teaspoons kosher salt.
- Cover the chicken with 8 cups of water. Bring to a boil. Reduce the heat to low and cover the pot. Simmer for 1 hour or until the thickest part of the chicken breast reaches 165ºF.
Shred the chicken:
- Remove the chicken from the pot and transfer it to a large bowl. Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your fingers. Reserve the carcass for stock, if you like.
Strain the broth:
- Strain the broth into a large bowl through a fine-mesh sieve. Discard the spent aromatics.
Finish the soup:
- Wipe out the pot and heat the remaining 1 tablespoon of neutral oil over medium heat. Add the sliced shiitake mushrooms and sauté until browned, about 5 minutes. Add the minced green onions, thinly sliced onions, and carrots. Sauté for an additional 3 minutes. Add the shredded chicken and cook for 1 minute.
- Pour the reserved broth into the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the carrots are fork-tender. Taste and add more salt if needed.
Prepare noodles:
- As the soup simmers, cook your favorite noodles according to package directions. Drain and divide the noodles between bowls.
To serve:
- Ladle the soup over cooked noodles and serve with reserved minced scallion greens. Add a drizzle of chili oil on top if you like. Enjoy!
Nutrition
Calories: 521kcal | Carbohydrates: 17g | Protein: 34g | Fat: 36g | Sodium: 148mg | Fiber: 5g | Sugar: 5g | Vitamin C: 10mg
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