Chicken soup is always a good choice for a boost of comfort, and in this recipe there are a few extra ingredients that take it to a new level. Ginger and turmeric add earthy flavors while nutritious kale boosts the vitamins. It’s good for the body and the soul.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coconut oil
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
- 2 cups shredded kale or other winter greens
- 2 teaspoons ground turmeric
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
- Fresh lemon juice, to taste
- Whole-wheat naan bread, warmed, for serving
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
- Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
- Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.
Nutrition Facts
| Calories | 350 |
| Total Fat | 22 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 42 milligrams |
| Sodium | 850 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 6 grams |
| Protein | 25 grams |
| Sugar | 7 grams |
Reviews
I love all those ingredients and even used my homemade chicken stock but I have to say it was lacking and not that flavorful. Maybe tomorrow when the flavors have set it will be better.
Delicious! Used olive oil as that was what I had on hand. Have been warming up leftovers from the freezer and will make again!
This will definitely become an addition to my soup repertoire. I added a thinly sliced onion along with the ginger and garlic. I also made small matchsticks of the ginger and garlic instead of thin slices. I added some red pepper flakes and a thinly sliced jalapeño since my family likes spicy foods. Good stuff!
My sister made me this soup and it was ahhhhhhhmaaaaazing! Super healthy and filling. I squeezed fresh lemon on top and sprinkled with fresh parmesan too. You should definitely make this soup 🙂
I really liked this soup but substituted rotisserie turkey breast that I broiled in the oven first. Yum!
Not goanna lie. I’m not a huge fan of chickpeas and the idea of eating turnips and ginger in soup was just…well..weird. But I made this soup exactly as written, used lacinato kale with garlic nan and loved it! We both loved it. I will make this again and again. Bravo!
This is really good chicken soup! By using the rotisserie chicken, it comes together really quickly for a good worknight meal.