It’s hardly a secret that chicken soup is “good for what ails you”—as my grandmother used to say. If you’re a science nerd like me and want to know the how and why, click here and here. If you’re just here for the yummy recipe, you can skip all that. Suffice to say, maybe this soup isn’t a panacea, but it is definitely delicious.
I kicked up the healing properties of bone broth with the trio of ginger, turmeric, and garlic. Besides tasting aromatic and well, decidedly victorious, ginger and turmeric bring their anti-inflammatory compounds to this dish, and garlic, its antiviral properties. Infusing the broth is well worth the extra twenty minutes!
You can really dress this up anyway you’d like. I added some shredded chicken, green onion, carrot and shiitake mushrooms (gotta love that umami!) along with some gluten-free noodles made from mountain yam. Consider the broth a blank palette upon which to draw with your favorite flavors.
- 4 cups (946 mL) chicken broth
- 2 inch (5.1 cm) piece fresh ginger, sliced into thin coins
- 1 inch piece (2.5 cm) fresh turmeric*, sliced into thin coins
- 3 cloves garlic, peeled & smashed
- 1/2 teaspoon (3 mL) fish sauce
- 2 cups (280 g) cooked shredded chicken
- 4 ounces (113 g) shiitake mushrooms, sliced
- 3 green onions (48 g), white and light green parts, thinly sliced
- 1 medium carrot (40 g), julienned or shredded
- Sea salt, to taste
- Optional: 1 cup (227 g) zucchini noodles, kelp noodles, or mountain yam shiritaki noodles
- Optional: Paleo Sriracha for drizzling
- Pour the chicken broth into a medium pot, and add the ginger, turmeric, garlic and fish sauce. Bring to a boil, then reduce to a simmer for 20 to 30 minutes to really infuse the broth with flavor. Note: If using turmeric powder (ground turmeric), start with 1/4 teaspoon (0.5 gram), and increase to 1/2 teaspoon (1 gram), depending on your preference. I find turmeric powder to be insanely potent, much more so than the fresh root, so always add less and bump it up if you'd like. While the broth is simmering, prepare the rest of the ingredients.
- Using a slotted spoon, remove the ginger, turmeric and garlic. Discard. Or, if you like to live dangerously, leave it all in the soup and pick around it while you're eating (like I did in the photo). Just be aware: Biting into a large chunk of ginger, turmeric or garlic is usually not pleasant.
- Add the chicken, mushrooms, green onions, carrot and if desired, your noodles. Heat about 5 minutes on medium-low or until everything is warmed through. Taste and adjust the seasoning with sea salt.
- Serve with a drizzle of sriracha for some extra heat.
*If you can't find fresh turmeric root, sub in 1/4 teaspoon (0.5 g) turmeric powder. When working with any form of turmeric, take care because it stains hands, clothing and porous surfaces.
Change It Up!
- Use beef or fish broth instead of chicken.
- Use any protein you prefer or have on hand.
- Add in your favorite thinly cut veggies.
- Instead of fish sauce, substitute 1 teaspoon coconut aminos.