Immune-Boosting, Cold-Kicking Chicken and Rice Soup with Ginger, Garlic and Turmeric

It’s been a while since I posted a recipe but it seems that everywhere I turn someone is home with a cold, or it’s their kids who are fighting something. So it seemed like the right time to make a big pot of my favorite Immune-Boosting, Cold-Kicking Chicken and Rice Soup.

This recipe is loaded up with immune-boosting ingredients, such as ginger, turmeric, and garlic – a whole head! It’s pretty quick to throw together, and the end result is pure magic in a pot. Even just tasting the first spoonful is so comforting and soothing, and I’m so glad this recipe makes a hefty batch. (The turmeric gives it a nice golden color, so I have been referring to it as a “pot of gold”.)

You can freeze this soup, or you can keep it in your refrigerator and enjoy it for lunch and dinner over the next few days as you kick your cold. There is nothing like giving a few bowlfuls of this in a big glass jar to friends in need, be it parents with a newborn, someone going through a tough time, or simply to someone with a case of the sniffles. The flavor becomes very rich when you let it simmer for 1 1/2 to 2 hours.

I also love this recipe because it’s adaptable; you can experiment with different flavors of herbs, or add to it what you have in your refrigerator. Feel free to experiment. And I hope it helps you kick that cold!

Immune-Boosting, Cold-Kicking Chicken and Rice Soup with Ginger and Turmeric

Ingredients

5 carrots, chopped*
5 ribs celery, chopped*
3 turnips, chopped*
2 yellow onions, chopped*
1 head garlic (1/2 smashed, 1/2 minced) *tip: prepare your garlic beforehand so you can add it all at the same time, since it tends to burn quickly
3 tbsp ghee (or butter, or extra virgin olive oil)
1 organic farm-raised chicken, rinsed and patted dry (you may use a whole chicken like I did, or pieces, such as 2 thighs and 2 breasts)
1 bouquet garney (or 1 tbsp. dried herbs of your choice — I like rosemary and oregano)
3 bay leaves
1 tsp. ground turmeric
2 quarts chicken broth, 2 quarts water
1 inch piece ginger, minced
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch kale leaves, chopped
1 pack mushrooms, roughly chopped (optional, for added flavor)
1 cup Jasmine rice (or rice of your choice)
salt and pepper to taste

*Note: for this recipe, and for any others that require a solid amount of chopping, my favorite kitchen tool is this chopper:

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It saves me a TON of prep time! There are also two different attachments you can use so you can chop in different sizes. I use the larger size for soups and other recipes, and the smaller size is perfect for when I cook for Miss P.

Directions

Melt butter/olive oil in a large sauce pot over medium heat. Add chopped onions and saute for 3-5 minutes (until translucent). Add chopped garlic and sautee for another minute, then add carrots, celery, turnips, salt and pepper, and saute for 5-7 more minutes until veggies are soft.

Place whole chicken into the pot over the vegetables and add bay leaves, bouquet garney, broth, water, and mushrooms (if you are including them), and bring to a boil. Cover and reduce to simmer, and allow to simmer for 1 1/2 – 2 hours.

Prepare rice as directed on packaging. Once cooked, set aside. Remove chicken with a pair of tongs (or some other way that will ensure you won’t burn your hand), transfer to a plate, and allow to cool. (Note: if you used a whole chicken it may pull apart here; that’s fine. Just remove it in pieces.)

Once the chicken is cool enough to touch, take a fork and remove the meat from the bones (the chicken should shred and pull away from the bones easily at this point). Discard bones, or save them for later to make a bone broth. Place shredded chicken back into the pot, add the rice, and stir in ginger, kale, green onions and parsley. Keep on a simmer until you are ready to serve. Just before serving, remove from heat, and add the turmeric. Stir until combined.