Soup

Golden Turmeric Chicken Soup with Coconut and Lemon

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Golden Turmeric Chicken Soup with Coconut and Lemon. Chicken soup is the ultimate comfort food, but this golden turmeric version takes a classic to new heights. The warmth and vibrant color of the spicy turmeric adds anti-inflammatory properties and truly wakes up your sense.  It’s as nourishing as it is delicious! 

The rich and creamy coconut milk and a bright finish from fresh lemon will make this a new favorite in your family, perfect for a cozy night in or a rejuvenating meal when you need a pick-me-up.  This is what January needs, wherever you are!

Golden Turmeric Chicken Soup with Coconut and Lemon

Print Recipe
Nourishing Chicken Soup with Vibrant Lemon and Creamy coconut Milk
Course dinner, Lunch, Soup
Cuisine American
Keyword Chicken Soup, Turmeric Soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 sweet yellow onion, chopped
  • 6 cloves garlic, minced
  • ½ Tbsp fresh ginger, grated - or 1 teaspoon ground ginger
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • 3 cups butternut squash diced into ½” cubes
  • 1 ½ lbs boneless skinless chicken breast
  • 4 cups chicken broth
  • 1 15 oz can full fat coconut milk
  • 4 cups chopped kale
  • ¼ cup freshly squeezed lemon juice
  • Optional: 12 oz ramen noodles

Instructions

  • Add oil to a large soup pot or dutch oven over medium low heat. Once the oil is heated, add onions and cook for 5 minutes, then add garlic, butternut squash, ginger, salt, pepper, and turmeric.
  • Add coconut milk, chicken broth and chicken breasts. Bring to a boil, then reduce to a simmer and cover. Cook until chicken breasts are done, about 20 minutes. Remove the chicken, shred using two forks, and return back to the pot.
  • Add the chopped kale and lemon juice. Stir, and cook on low until kale is wilted, about 2 minutes. If using Ramen Noodles, add these during the last couple of minutes of cooking.
  • Enjoy!

Notes

This recipe is straight from the genius team of Crowded Kitchen, linked here https://www.crowdedkitchen.com/turmeric-chicken-noodle-soup/.  This soup keeps well but I recommend keeping the noodles separate until eating so they don't get soggy.
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Dinner, Lunch, Soup, Uncategorized

Squash and Lentil Soup with Herbs

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Creamy Butternut Squash Soup filled with hearty lentils and topped with fresh herbs

This hearty squash and lentil soup is a bowl of pure comfort, perfect for cooler days or whenever you need a wholesome, satisfying meal. Creamy roasted squash blends beautifully with earthy lentils, creating a naturally thick and velvety base that’s rich in flavor and full of plant-based goodness. Aromatic garlic, onions, and red pepper flakes add depth, while a finishing touch of fresh herbs—like parsley, thyme, or cilantro—brightens every bite. This soup is a cozy, nourishing staple you’ll return to again and again, and it comes from Alison Roman. Her recipe is found here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/

This soup freezes well, and holds up with almost any fresh herb, but I prefer cilantro, dill, parsley or simple micro-greens.  A dollop of yogurt or sour cream also lends a creamy touch for serving.  

Squash and Lentil Soup with Fresh Herbs

Print Recipe
Creamy and Hearty Squash Soup topped with fresh herbs
Course dinner, Lunch, Soup
Cuisine American, French
Keyword fall soup, lentil soup, squash and lentil soup, squash soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • Kosher salt & freshly ground pepper
  • 1/2 tsp ground cumin (optional)
  • 1 tsp crushed red pepper flakes
  • 2 lbs peeled and chopped butternut squash can also use kabocha or acorn
  • 1 ½ cups yellow or red lentils
  • 8 cups chicken broth
  • 1 tbsp better than bullion paste (optional)
  • 1 Tbsp sherry vinegar for finishing
  • 2 cups coarsely chopped mixed herbs such cilantro, dill, chives and/or scallion

Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
  • Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
  • Add lentils, broth, bullion paste and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
  • To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little (which will really perk up the aroma, especially if using a mix of dill and cilantro like I would). Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake. While it is creamy enough for me, if you want to spoon yogurt, sour cream, labne or creme fraiche over top, you can—I know some of you will anyway!

Notes

This soup freezes beautifully (without herbs) and comes from the genius of Alison Roman - her site here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
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Dinner, Lunch, Soup

Italian Ground Turkey Vegetable Soup

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A flavor packed soup with ground turkey, loads of fresh vegetables, kale and parmesan.

I’m not a huge new year’s resolution person, but I can definitely see the appeal of a January reset, with healthier food and habits.  It’s a long month though, so whatever we do, it still needs to taste good.  This soup is here for us.

Protein seems to be king right now, and this soup is packed with lean ground turkey, but also LOADED with all the fresh vegetables we all crave right now.  A touch of pesto, a cube of bullion, grated parmesan cheese, and a handful of seasonings all make this perfectly lean and healthy soup taste divine.  

This is also one of those recipes that you can easily tweak for your own preferences, or to use up what is lingering in your vegetable drawer.  Not a fan of spice – omit the red pepper flakes.  Don’t like turkey?  Use Chopped mushrooms, or ground beef.  

Italian Ground Turkey Vegetable Soup

Print Recipe
Flavor packed turkey vegetable soup with kale and parmesan.
Course dinner, Lunch, Snack, Soup
Cuisine American, Italian
Keyword soup, stew, turkey vegetable soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 4 carrots, sliced
  • 4 cloves minced garlic
  • 1 lb. ground turkey
  • 1 Tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 3 Tbsp tomato paste
  • 4 cups chicken broth or stock
  • 6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
  • 1 cup green beans
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can white beans, drained & rinsed
  • 1 chicken bullion cube
  • 1-2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • 2-3 Tbsp prepared pesto
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley for topping

Instructions

  • Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
  • Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
  • When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.
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