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Chicken Soup with Ginger and Turmeric in a decorative serving bowl on a wooden background.
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Chicken Soup with Ginger and Turmeric
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Servings: 6
Calories: 292 kcal
Ingredients
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 and pepper
  • 1 bay leaf
  • 2 tsp turmeric 
  • 1 cup full fat coconut milk
  • 1 Tbsp lemon juice
For the Day of Cooking
  • 1 Cup Water
Instructions
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.