Turmeric ginger chicken soup is loaded with tender shredded chicken, nutrient-dense veggies, and an anti-inflammatory broth. Make it in your Instant Pot or on the stove top.
hello, soup season!!
You guys know that soup is totally my jam. I could eat it every day in cold weather.
Kicking off this years soup season with a new Instant Pot recipe: Turmeric Ginger Chicken Soup,
Don’t worry. If you don’t have an IP, I included a stove top option as well.
Soup is LIFE. And this flavorful, healing soup is loaded with so many fresh and nutritious ingredients:
- cauliflower, sweet potato, + kale
- tender chicken
- savory, turmeric-ginger-garlic anti-inflammatory broth
- finished off with a bright lemon flavor
It’s one of those soups that you’ll want to make over and over again. It’s super simple to throw together. And it’s versatile, meaning you can throw in whatever vegetable you like.
How to make turmeric ginger chicken soup
- In the Instant Pot, use SAUTE mode to melt your fat. Add chicken breasts and cook 4 minutes on each side to brown. Remove from Instant Pot.
- Add in onions and saute until translucent – about 4-5 minutes. Add garlic and ginger and saute for one minute until fragrant.
- Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 9 minutes then quick release the pressure. While soup cooks, de-stem kale and slice into thin ribbons.
- Remove chicken breasts and turn IP onto WARM. Add in kale and to wilt for several minutes. Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer.
- Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro. Taste and adjust for lemon, if needed. Serve and enjoy!
How to make soup on stove top
The directions are exactly the same as for the IP, except you will use a large soup pot and will simmer (covered) for about 30 minutes.
Love soup?
Check out my 30 Minute Turmeric Beef Soup and my 30 Minute Creamy Lemon Chicken Soup.
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Instant Pot Turmeric Ginger Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 22 minutes (+ time for IP to come to pressure)
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
Turmeric ginger chicken soup is loaded with tender shredded chicken, nutrient-dense veggies, and an anti-inflammatory broth. Make it in your Instant Pot or on the stove top.
Ingredients
- 1 and 1/2 pounds boneless skinless chicken breast
- salt, to taste
- 2 tbsp butter, ghee, or coconut oil
- 1 small onion, chopped
- 3 cloves fresh garlic, minced
- 2–3 tsp fresh ginger, grated
- 6 cups good quality broth (vegetable, homemade bone broth or Kettle and Fire)
- 1 large sweet potato (or 2 small), chopped
- 3 cups cauliflower florets, chopped
- 1 and 1/2 tsp turmeric powder
- 1 bay leaf
- one head of kale (I use dino kale)
- juice from half of a lemon
- salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Lightly salt chicken breasts on both sides.
- Turn on SAUTE mode on Instant Pot and melt fat of choice. Add chicken breasts and cook 4 minutes on each side to brown. Remove from Instant Pot.
- Add in onions and saute until translucent – about 4-5 minutes. Add garlic and ginger and saute for one minute until fragrant.
- Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 9 minutes then quick release the pressure. While soup cooks, de-stem kale and slice into thin ribbons.
- Remove chicken breasts and turn IP onto WARM. Add in kale and allow to wilt for several minutes. Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer.
- Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro. Taste and adjust for lemon, if needed. Serve and enjoy!
Notes
STOVE TOP INSTRUCTIONS:
- Melt fat of choice in large soup pot. Add chicken breasts and cook 4 minutes on each side to brown. Remove from pot
- Add in onions and saute until translucent – about 4-5 minutes. Add garlic and ginger and saute for one minute until fragrant.
- Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf. Cover and simmer over medium-low heat for about 30 minutes. While soup cooks, de-stem kale and slice into thin ribbons.
- Remove chicken breasts. Add in kale and to wilt for several minutes. Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer.
- Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro. Taste and adjust for lemon, if needed. Serve and enjoy!
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I made this soup last night and my husband and I where super surprised at the awesome flavors, even though I did forget to add the lemon juice at the end(my husband was helping clean as we go and he accidently dumped it out) . We will definitely make it again! Moving on to bean soups!!!
Yay! So glad you loved it.
Delicious!!! Perfect soup for cold weather and feeling nourished.
I’m so happy you liked it. 🙂