Chicken Soup with Ginger and Turmeric

Soup is good for the soul. You’ve heard that right? It warms up your tummy, provides nutrients, and is the most well-known and universal comfort food in existence. Our incredible Chicken Soup with Ginger and Turmeric has everything you are looking for in the classic dish not to mention how healthy it is!

You are going to love being able to pull a bag of soup out of the freezer, throw it all in a slow cooker, and have dinner ready when you get home. Hot, comforting, and delicious chicken soup with zero effort!

We have more great soups for you to try, too. Be sure to make this lovely Curry Lentil Soup, for instance. Or, make this fantastic Sweet Potato Soup. We have so many to choose from. I like to pick several soup recipes and stock my freezer with two or three recipes of each on the weekend.

Two weekends a month will keep your freezer stocked with an endless variety of foods and its a lot less effort on busy weeknights too. Why not do most of the heavy lifting when you are fresh and rested? You can get instant access to all of our recipes and supporting video content when you join the Freezer Meals 101 Club.

Chicken Soup Recipe with Ginger and Turmeric

Ingredients for the Freezer Bag

• 3 boneless, skinless chicken breasts
• 1 onion, diced
• 3 stalks celery, diced
• 1 Tbsp. ginger, minced
• 2 medium sweet potatoes, peeled and cubed into 1” cubes
• 4 cups chicken broth
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bay leaf
• 2 tsp. turmeric 
• 1 cup full fat coconut milk
• 1 Tbsp. lemon juice

Ingredients for the Day of Serving

• 1 cup water

How to make Chicken Soup with Ginger and Turmeric

Assembly Instructions

1. Combine all of the ingredients in a freezer-quality bag.
2. Remove excess air, seal, and freeze.

Cooking Instructions

1. Thaw in the fridge overnight.
2. Add water.
3. Put the soup in the slow cooker on low 6-8 hours or 3-4 hours on high.
4. Alternatively, you can use the Instant Pot, but don’t add water. In that case, cook on high pressure for fifteen minutes and use a natural release.
5. Shred the chicken after it is cooked.

We are not fans of coconut milk. What should we use?

If you’re not a fan of coconut milk or have an allergy, you can use heavy whipping cream or evaporated milk. You can also use other milk substitutes like soy milk, almond milk, or oat milk. I wouldn’t recommend those with vanilla flavoring though. Plain is best.

What if I can’t find chicken breasts this week?

I’ve been noticing this in grocery stores recently. When they have extra of one type of meat to sell, they keep other meats off the shelf. You can always use boneless thighs or tenders instead and just increase the amount.

Chicken Soup with Ginger and Turmeric Recipe Ideas

Instead of sweet potatoes (also known as yams), you can use butternut squash or carrots. Either will work.

This soup would be really lovely with the addition of curry powder. One or two teaspoons would be plenty.

Adding a half cup of rice, (jasmine, basmatti, or wild rice) or noodles (German, egg noodles or even pasta) will make the soup more filling if you have a crowd to feed.

How do I store Chicken Soup with Ginger and Turmeric

Keep leftover soup in the refrigerator in an airtight container for up to three days. Freeze the soup if desired. It will keep in a deep freeze for up to six months. Leftovers can be reheated in the microwave or on the stovetop.

What to Serve with Chicken Soup with Ginger and Turmeric

Fresh bread is the most obvious choice. A crusty French or Italian loaf, a baguette, naan, pita, rolls, Hawaiian Sweet Rolls, or any bakery bread you make or purchase will work. Soup doesn’t require anything on the side, but if you want to add fresh fruit or a fruit salad it would pair nicely. It’s also the kind of soup you will enjoy in a bread bowl or with a yummy sandwich.