Golden Turmeric and Ginger Chicken Soup
A fragrant, restorative chicken soup with fresh ginger, turmeric, and tender aromatics.
Recipe Author
Riff Kitchen@riffkitchen
Modern FusionDinnerQuick & Easy
Golden Turmeric and Ginger Chicken Soup
A fragrant, restorative chicken soup with fresh ginger, turmeric, and tender aromatics.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 30 cook
- 40 min
- servings
- 4
- effort
- Easy
Chef's note
The combination of fresh aromatics and lightly poached chicken creates a deeply comforting, vibrant meal that is ready in under 45 minutes.
Method
7 steps · tap one to tick it off
Tips
Keep the soup at a bare simmer. Breast meat toughens in a rolling boil. Small bubbles for the 12 minutes keep the pieces tender.
Cut the chicken into even pieces. Equal bite-size pieces cook through at the same time, so none are still pink while others turn stringy.
Peel the ginger with a spoon. The edge of a teaspoon scrapes the thin skin off around the knobs without wasting the flesh underneath.
Swaps
No chicken breast? Boneless thighs, which stay juicier. Simmer them a few minutes longer.
No celery stalk? Diced fennel or leek, softened the same way.
No chicken stock? Vegetable stock. Lighter, so taste for salt at the end.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The breast meat comes back slightly firmer.
Reheat: In a saucepan over medium heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
The combination of fresh aromatics and lightly poached chicken creates a deeply comforting, vibrant meal that is ready in under 45 minutes.
Instructions
Follow the steps to perfection.
Tips
Keep the soup at a bare simmer. Breast meat toughens in a rolling boil. Small bubbles for the 12 minutes keep the pieces tender.
Cut the chicken into even pieces. Equal bite-size pieces cook through at the same time, so none are still pink while others turn stringy.
Peel the ginger with a spoon. The edge of a teaspoon scrapes the thin skin off around the knobs without wasting the flesh underneath.
Swaps
No chicken breast? Boneless thighs, which stay juicier. Simmer them a few minutes longer.
No celery stalk? Diced fennel or leek, softened the same way.
No chicken stock? Vegetable stock. Lighter, so taste for salt at the end.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The breast meat comes back slightly firmer.
Reheat: In a saucepan over medium heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix