Prep 15 min Cook 25 min
Herbal remedies have a long tradition in the Mediterranean that dates to 8000 bc. To this day, you will find purveyors of medicinal herbs in markets throughout Italy, Greece, Turkey, the Middle East, North Africa and Arabian Gulf Countries.
Turmeric or curcumin, takes pride of place as one of the herbs with the most effective anti-inflammatory and antioxidant properties.
It has also been shown to improve gut health and efficacy in animal models of inflammatory bowel diseases like Crohn’s and ulcerative colitis. It encourages the growth of beneficial strains of bacteria in the gut and lowers other disease-causing and pathogenic bacterial strains.
It can suppress some of the immune changes at the root of autoimmune diseases, while generally helpful in reducing chronic inflammation throughout the body.
Curcumin has also been studied in the use of treating respiratory disorders, preventing diabetes and soothing arthritis symptoms.
Now I will not claim that a bowlful of turmeric and ginger chicken soup will clear you of any of these ills, but its slightly earthy aroma will have you add turmeric to your favorite chicken or vegetable soup time and again. That will go some way towards improving your well-being. Certainly on a cold night. And did I mention it is low-carb, gluten-free and Keto-friendly?
You can also use turmeric to flavor drinks, rice and vegetables – see recipe notes below.
Turmeric And Ginger Chicken Soup
by
Derek Farwagi
Equipment
- 1 2 quart saucepan
Ingredients
CAUTION. TURMERIC STAINS CLOTHES.
- 1 skinless boneless chicken breast
- 2 whole cloves garlic
- 1 3" inch piece ginger, unpeeled, thinly sliced
- 2 dried bay leaves
- ¼ tsp turmeric powder
- ¼ tsp finely ground coriander seeds
- ½ tsp black pepper corns
- 1 carrot thinly sliced
- 1 scallion, very thinly sliced
- 1 nest of angel hair pasta You can also use 1/4 cup of orzo. That will take about 8 minutes to cook so add that to the broth before the carrots which only take 3 minutes to cook.
- 4 cups chicken broth
- juice of half a lemon
- salt to taste
Instructions
- Pat dry the chicken. Place with, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a 2 quart saucepan and cover with the broth.
- Bring to a boil then reduce heat and simmer for 15-20 minutes. Remove the chicken when the thickest part of breast registers 155 F (65 C). Set aside.
- Skim fat off the broth, add carrots and angel hair pasta, bring to a simmer, and cook until carrots are al denté, about 3 minutes. The angel hair pasta will also be cooked by then.
- Shred chicken, add to the soup and serve garnished with scallions and a squeeze of lemon juice.
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