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Chicken Soup with Turmeric and Ginger

Shea asked me this morning when she was going to get to tell Santa what she wanted for Christmas. Uhhh…oops. In hindsight, we probably should’ve written him a letter or something. I just so happened to see in her journal for school what she was hoping for (LOL Surprise doll), so I went with that and a few other things I knew they’d love. Because in this house, what you buy for one you buy for the other…it’s just easier that way.

As of 7am this morning, a Frozen 2 Elsa dress was added to the list. Next year, I’ll be more on top of this whole thing. As with most things 2020, COVID-19 ruined the whole Santa thing! I’m just hoping there aren’t too many more last minute requests because Santa Amazon is slowing down shipping speeds this close to the holiday…

This morning, during the torture that was remote learning with 24 kindergarteners on Zoom, I purchased the 2 Elsa dresses. My next move was a migraine pill for the second day in a row. Parents who have been doing this since March or for any length of time, YOU ARE AMAZING. Big, big, BIG kudos to you for reaching parenting rock star status in my mind.

I told Mark this morning, I’m 1. Not eating leftovers tonight (so much leftover eating lately…) and 2. Not cooking. He took that as meaning I wanted carry-out/delivery, which ended up being Buffalo Wild Wings via Door Dash. Not complaining. This week has been a DOOZIE. I have been leaving work around 6pm thanks to this remote learning business and yeah, I’m pooped.

As we were tucking the girls into bed tonight, REJOICING over (hopefully) one day left of remote learning, Shea asked if it was winter yet. To which I responded, “No…but it will be on Monday!” It feels like we’re turning the corner here, people. Do you feel it? I feel it! Longer daylight and alllllllllllll the chatter is about the vaccine – and lots and lots of people getting it!

But, for now, it’s cold and it’s gray. And COVID-19 is still a thing. With the holidays upon us, comforting yet light dishes are the name of the game and this chicken soup is well worth the make. With a few twists on the traditional chicken soup, you’ll love the color, fragrance, and flavor of the ginger and turmeric in this one!

Chicken Soup with Turmeric and Ginger

Chicken Soup with Turmeric and Ginger

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A little twist on a traditional chicken noodle soup -- a little turmeric, ginger, and Israeli couscous in place of pasta!


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, sliced
  • 6 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 1 tsp ground turmeric
  • 6 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breast
  • 1 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme
  • ½ tsp salt
  • Freshly ground black pepper, to taste
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas


  1. Heat olive oil a Dutch oven or large pot over medium-high heat. Once hot, add onion, carrot, and celery; cook for 4-5 minutes. Add the garlic and stir until fragrant, about 1 minute.
  2. Stir in the ginger and turmeric; sauté for 30 seconds. Add the chicken broth, chicken breasts, rosemary, thyme, salt, and pepper.
  3. Bring soup to a boil, them stir in the couscous. Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until chicken is fully cooked.
  4. Remove chicken and transfer to a cutting board; shred chicken between two forks. Add the shredded chicken back to the pot and stir in the peas. Serve hot.


Recipe from Ambitious Kitchen

Nutrition Information:
Yield: 6 Serving Size: scant 2 cups
Amount Per Serving: Calories: 244Total Fat: 4.8gCholesterol: 37mgSodium: 966mgCarbohydrates: 29.5gFiber: 2.5gSugar: 5.3gProtein: 22.0g

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Want to snuggle up with other seasonal soups? Here you go!

Be well,

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