Superfood Chicken Soup
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 350, total fat 22 G., saturated fats 9 G., proteins 25 G., carbohydrates 29 G., fiber 6 G., cholesterol 42 mg, sodium 850 mg, sugar 7 G.
Calories 350, total fat 22 G., saturated fats 9 G., proteins 25 G., carbohydrates 29 G., fiber 6 G., cholesterol 42 mg, sodium 850 mg, sugar 7 G.
Chicken soup is a great example of a comforting home-cooked meal, and this recipe features several healthy ingredients that elevate the soup's quality and flavor. Ginger and turmeric add spice and richness, while nutritious kale packs a punch with fiber and vitamins. This soup is good for both body and soul. Serve it with whole-grain flatbreads and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. coconut oil
- 7 cm ginger root, peeled and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large turnip (about 280g), peeled and cut into 1cm cubes.
- 2 cups shredded kale or other winter greens
- 2 tsp ground turmeric
- 4 cups lightly salted chicken broth
- 1 can (425 g) canned chickpeas, rinsed
- 3 cups shredded rotisserie chicken (skin removed; about 12 oz.)
- Freshly squeezed lemon juice, to taste
- Warm whole grain naan, for filing
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Recipes with similar ingredients: coconut oil, ginger root, garlic, turnip, kale, turmeric, bouillon, chickpeas, grilled chicken, lemon juice, naan bread
Cooking the dish according to the recipe:
- In a large saucepan, heat the coconut oil over medium-high heat. Add the ginger and garlic; cook until the ginger softens and the garlic begins to darken, about 3 minutes. Add the turnips and cabbage and cook, stirring occasionally, until the cabbage wilts, about 4 minutes.
- Add turmeric and 1/2 teaspoon each of salt and black pepper; stir to coat. Add chicken broth and 3 cups of water. Bring to a boil, then reduce heat and simmer until the turnips are tender, about 10 minutes.
- Add the chickpeas and chicken to the pot. Increase the heat to medium-high and bring the soup back to a simmer. Cook until the chicken is heated through, about 5 minutes. Season with salt and pepper to taste and drizzle with lemon juice. Serve with naan bread.
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