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white bowl of turmeric chicken soup with garlic and ginger next to it.
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4.67 from 3 votes

Turmeric chicken soup

This turmeric chicken soup is full of healthy ingredients and makes a lovely lunch or light dinner for the colder months. Serves 2 people, fairly generously.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinner, Lunch, Soup
Cuisine: American, British
Servings: 2 servings
Author: Claire

Ingredients

  • 1 tablespoon olive oil
  • ½ white onion diced
  • 1 garlic clove minced or diced
  • 1 chicken breast (if larger cut into two strips)
  • 1 celery stick diced
  • 2 medium carrots diced
  • ½ zucchini diced
  • 2 cups kale stems removed and diced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon turmeric
  • ½ teaspoon sweet paprika
  • 1 cm fresh ginger grated
  • small handful parsley for garnish
  • pinch salt
  • pinch black pepper optional

Instructions

  • Fry the onion and garlic in olive oil and cook until softened, for 5-6 minutes. Add the grated ginger, turmeric and sweet paprika and fry for a further minute or so.
  • Add the celery, carrot and zucchini and cook for a further 2-3 minutes. Use tongs to add the chicken breast to the pot, as well as the chicken or vegetable broth. Bring to a boil and then reduce the heat to a light simmer. Cook for 30 minutes.
  • Take out the chicken breast and shred. Place back in the pot, along with the kale. Add salt and pepper (if using). Cook on a light simmer for a further 2-3 minutes.
  • Ladle into your bowls and enjoy!

Notes

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • kale is not rated on the SIGHI list.
  • garlic, which scores 1.
  • chicken and vegetable broth will depend on ingredients used.
  • ginger, which scores 1.
  • black pepper, which scores 2.