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Turmeric Ginger Chicken Soup

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 565kcal

Ingredients

Soup

  • 1 tsp Extra-virgin olive oil
  • 1 clove Garlic thinly sliced
  • 1/4 tsp Ground turmeric
  • 1 tsp Fresh ginger grated
  • 4 cups Chicken broth use more if needed
  • 4 oz Chicken breast boneless skinless
  • 3 oz Angel Hair pasta broken in half
  • 1 TBSP Lemon juice fresh squeezed
  • Salt
  • Black pepper
  • 2 tsp Scallions chopped
  • 8 to 12 pieces Your favorite block cheese sliced to fit the crackers
  • 8 to 12 Crackers depending on size

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Heat the oil in a pot over medium-high heat. Saute the garlic, turmeric, and ginger until fragrant, about 30 seconds. Add the broth and chicken; bring to a simmer. Cook the chicken to an internal temperature of 160°F (71°C) using a thermometer. Remove the chicken from the pot and set aside.
  • Add the pasta to the pot; cook according to the package instructions. Meanwhile, using two forks pulling in opposite directions, shred the chicken apart.
  • Once the pasta is tender, remove it from the heat. Stir the shredded chicken into the pot. Stir in the lemon juice. Season with salt and pepper to taste. Garnish with scallions. Add more broth if needed.
  • Portion and serve the soup with cheese and crackers and kombucha.

Nutrition

Calories: 565kcal | Carbohydrates: 44g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 2290mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 5mg | Calcium: 455mg | Iron: 2mg