GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY

Ginger Turmeric Chicken Soup Recipe by Tasty image

Provided by Kroger

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 18

4 cups water
1 ½ lb Simple Truth® Chicken Breasts
2 bay leaves
1 teaspoon whole black peppercorn
1 teaspoon kosher salt, plus more to taste
1 ½ tablespoons olive oil
1 small yellow onion, diced
2 medium carrots, sliced 1/4 (6 mm) think on the bias
1 ¾ cups shiitake mushroom, sliced
2 cloves garlic, minced
5 teaspoons grated fresh ginger
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
2 sprigs fresh rosemary
1 cup dinosaur kale
8 cups chicken stock
¼ lb angel hair pasta, broken crosswise into thirds
freshly ground black pepper, to taste

Steps:

In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
Serve warm.
Enjoy!