Golden Turmeric Chicken Soup with Coconut and Lemon
Nourishing Chicken Soup with Vibrant Lemon and Creamy coconut Milk
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.