Turmeric and Ginger Chicken Soul Soup

Serves: 4-6
Prep: 20 minutes
Cooks In: 1 hour 20 minutes

Turmeric and Ginger Chicken Soul Soup

This simple, nourishing chicken soup is total soul food – it’s perfect to make and eat when you are in need of a little TLC.

I simmer a whole chicken to make stock (SO much more flavoursome than any bought stock or concentrate), then add the chicken meat and the rest of the ingredients to create the most simple but delicious bowl of goodness.

This recipe is straight from my new book Let’s eat. 


Print Recipe

  • chicken 1 whole (size 14 or 16)
  • water 1.75 litres
  • salt 1 teaspoon
  • olive oil 2 tablespoons
  • white part of leek 1, diced (or 1 onion, diced)
  • carrots 2, peeled and diced
  • butternut 2 cups, peeled and diced (or pumpkin)
  • garlic 2 cloves, chopped
  • ground turmeric 1 teaspoon
  • fresh ginger 2.5cm piece, peeled and grated
  • greens (e.g. baby spinach, spinach or silverbeet leaves) 120-150g, roughly chopped
  • lemon juice of ½
  • parsley finely chopped, ¼ cup
  • salt and pepper


1. Place whole chicken in a large pot, cover with water and add salt. Cover and bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour or until chicken is just cooked. Remove chicken and set aside to cool. Strain the stock into another large pot or bowl and set aside.

2. Heat olive oil in a large pot (you could use the one the chicken was cooked in) and cook leek, carrot and butternut until soft. Add garlic, turmeric and ginger and continue cooking for 2–3 minutes.

3. Add 1.5 litres of the strained chicken stock and simmer for 8–10 minutes or until vegetables are tender. Meanwhile, shred chicken meat off the carcass.

4. Stir greens and shredded chicken into the soup with lemon juice and parsley. Season to taste with salt and pepper.
Nutritional Information Per Serving
6.2 g
4.9 g
Total Fat
18.1 g
Sat. Fat
5 g
30.7 g