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Turmeric-Ginger Chicken Soup

Three Stars Guiding Stars

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    90 minutes

Ingredients

This soup can be made ahead, leaving out the lemon zest, lemon juice, and fresh herbs, and frozen for later use. Let the soup cool, then divide among freezer-safe containers and freeze for up to 3 months. When ready to serve, thaw soup in the refrigerator overnight or run the frozen container under hot water to loosen. Transfer soup to a saucepan and cook, covered, over medium heat until heated through, about 30 minutes. Alternatively, microwave soup in 2-minute increments until heated through. Stir in the lemon zest and juice and chopped herbs before serving.
1 (4- to 5-lb.) whole chicken, giblets removed and discarded
Salt and pepper
2 yellow onions, chopped
3 large carrots, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, peeled and smashed
1 (2") knob ginger, peeled and minced
2 dried bay leaves
1 tsp. ground turmeric
1 cup long-grain brown or wild rice
3 cups water
3 cups coarsely chopped curly kale
Zest and juice from 1 lemon, for serving
Chopped fresh herbs, such as parsley, dill, or mint, for serving
Turmeric-Ginger Chicken Soup

Directions

1. Season chicken skin and cavity generously with salt and pepper. Transfer to a large Dutch oven or pot and add enough cold water to cover by 1/2".
2. Bring to a boil over high heat, then add onions, carrots, celery, garlic, ginger, bay leaves, and turmeric and stir well to combine. Return to a boil, then reduce heat to medium-low and simmer, uncovered, until chicken is very tender and falling apart at joints, about 1 hour.
3. Carefully transfer chicken to a large bowl and let sit until cool enough to handle. Meanwhile, stir rice and water into pot and cook over medium-low, stirring occasionally, until just tender, about 30 minutes.
4. Remove and discard skin from chicken, then shred meat into bite-size pieces. (Reserve bones for a separate batch of stock or discard.) When rice is cooked, stir kale and chicken into soup and season with salt and pepper to taste. Stir in lemon zest and juice and herbs just before serving.
Source: Hannaford fresh Magazine, January-February 2023

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 2 g (10%)
Cholesterol 180 mg (60%)
Sodium 240 mg (10%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 3 g (12%)
Protein 58 g (97%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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