Hearty Chicken Soup

Name: Hearty Chicken Soup with Ginger and Turmeric
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large yellow onion, diced; 4 medium carrots, sliced; 3 stalks celery, sliced; 5 cloves garlic, minced; 2 tbsp olive oil; 1 inch piece fresh ginger, grated; 1 inch piece fresh turmeric, grated; 8 cups chicken broth; 2 sprigs fresh rosemary, chopped; 4 sprigs fresh thyme, leaves picked; 1/4 cup fresh parsley, chopped; salt, to taste; black pepper, to taste; 1.5 lb boneless, skinless chicken thighs; 1 cup Israeli couscous (or other small pasta); 1 cup frozen peas

This hearty chicken soup combines tender chicken with fresh vegetables, aromatic ginger, and turmeric in a rich broth—a nourishing comfort dish that's naturally anti-inflammatory and deeply satisfying.

🌍American 🏷️Chicken soup 🏷️Soup 🏷️Comfort food 🏷️Chicken thigh Ginger

🏷️

🏷️Turmeric

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 large yellow onion, diced
4 medium carrots, sliced
3 stalks celery, sliced
5 cloves garlic, minced
2 tbsp olive oil
1 inch piece fresh ginger, grated
1 inch piece fresh turmeric, grated
8 cups chicken broth
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, leaves picked
1/4 cup fresh parsley, chopped
salt, to taste
black pepper, to taste
1.5 lb boneless, skinless chicken thighs
1 cup Israeli couscous (or other small pasta)
1 cup frozen peas

16 Ingredients

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Instructions

1
Dice the onion, slice the carrots and celery, and mince the garlic.
2
Heat olive oil in a large Dutch oven or pot over medium heat.
3
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
4
Add the minced garlic, grated fresh ginger, and grated fresh turmeric. Cook for another minute until fragrant.
5
Pour in the chicken broth. Add the chopped fresh rosemary, thyme, and parsley. Season with salt and pepper.
6
Add the chicken thighs to the pot. Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
7
While the chicken cooks, add the Israeli couscous and cook according to package directions, typically about 8-10 minutes.
8
Once cooked, remove the chicken thighs from the pot. Shred the meat using two forks.
9
Return the shredded chicken to the pot.
10
Stir in the frozen peas and cook for 1-2 minutes until they are bright green and heated through.
11
Ladle into bowls and serve immediately.

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Tips & Notes

Pro tips

Grate fresh ginger and turmeric just before adding to preserve their potent anti-inflammatory compounds and aromatic oils.
Simmer the broth at a gentle, steady bubble—aggressive boiling breaks down vegetables and muddies the clear, clean broth.
Taste and adjust seasoning before serving; fresh herbs and spice can vary in intensity, so don't salt heavily until the end.
For deeper flavor, sauté aromatics (onion, garlic, ginger, turmeric) in olive oil for 2–3 minutes before adding broth—this blooms the spices.

Substitutions

Yellow onion → white or red onion (red is sweeter and adds color)
Fresh rosemary and thyme → 1 tsp dried Italian seasoning or Herbes de Provence (use half the quantity)
Olive oil → vegetable or avocado oil (neutral flavor, similar smoke point)
Chicken broth → vegetable broth (for vegetarian; increase simmering time slightly for depth)