Gingery Turmeric Chicken Soup
By Sara MayerPublished on December 26, 2025
Time
1 hour
Yield
Serves 4
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise3 tablespoons avocado oil or olive oil1 onion, chopped fine1 teaspoon table salt 6 garlic cloves, sliced thin2 tablespoons grated fresh ginger, divided1 tablespoon ground turmeric 2 teaspoons ground coriander ¾ teaspoon pepper 2 star anise pods 8 cups chicken broth 2 cups water ½ cup medium-grind bulgur, rinsed8 ounces kale, stemmed and cut into 1-inch pieces½ teaspoon grated lime zest, plus lime wedges for serving½ cup fresh cilantro leaves 1 Fresno chile, stemmed and sliced thin
Instructions
- Pat 2 trimmed bone-in split chicken breasts, halved crosswise, dry with paper towels. Heat 3 tablespoons avocado oil in Dutch oven over medium-high heat until shimmering. Place chicken skin side down in pot and cook until skin is browned, about 5 minutes; transfer to bowl. Add 1 finely chopped onion and 1 teaspoon table salt to fat left in pot and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Add 6 thinly sliced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon ground turmeric, 2 teaspoons ground coriander, ¾ teaspoon pepper, and 2 star anise pods and cook until fragrant, about 1 minute.
- Stir in 8 cups chicken broth and 2 cups water, scraping up any browned bits, and bring to boil over high heat. Add chicken and any accumulated juices, reduce heat to medium, and simmer for 10 minutes.
- Stir in ½ cup rinsed medium-grind bulgur and simmer until chicken registers 160 degrees, 4 to 6 minutes. Transfer chicken to large plate, brushing any bulgur clinging to chicken back into pot, and let chicken cool slightly. Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones.
- Stir 8 ounces kale, stemmed and cut into 1-inch pieces, into soup and simmer until wilted and bulgur is tender, about 5 minutes. Stir in ½ teaspoon grated lime zest, shredded chicken, and remaining 1 tablespoon grated fresh ginger and season with salt and pepper to taste. Sprinkle individual portions with ½ cup fresh cilantro leaves and 1 stemmed and thinly sliced Fresno chile and serve with lime wedges.
Time
1 hourYield
Serves 4Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 tablespoons avocado oil or olive oil
1 onion, chopped fine
1 teaspoon table salt
6 garlic cloves, sliced thin
2 tablespoons grated fresh ginger, divided
1 tablespoon ground turmeric
2 teaspoons ground coriander
¾ teaspoon pepper
2 star anise pods
8 cups chicken broth
2 cups water
½ cup medium-grind bulgur, rinsed
8 ounces kale, stemmed and cut into 1-inch pieces
½ teaspoon grated lime zest, plus lime wedges for serving
½ cup fresh cilantro leaves
1 Fresno chile, stemmed and sliced thin
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 tablespoons avocado oil or olive oil
1 onion, chopped fine
1 teaspoon table salt
6 garlic cloves, sliced thin
2 tablespoons grated fresh ginger, divided
1 tablespoon ground turmeric
2 teaspoons ground coriander
¾ teaspoon pepper
2 star anise pods
8 cups chicken broth
2 cups water
½ cup medium-grind bulgur, rinsed
8 ounces kale, stemmed and cut into 1-inch pieces
½ teaspoon grated lime zest, plus lime wedges for serving
½ cup fresh cilantro leaves
1 Fresno chile, stemmed and sliced thin
Ingredients
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 tablespoons avocado oil or olive oil
1 onion, chopped fine
1 teaspoon table salt
6 garlic cloves, sliced thin
2 tablespoons grated fresh ginger, divided
1 tablespoon ground turmeric
2 teaspoons ground coriander
¾ teaspoon pepper
2 star anise pods
8 cups chicken broth
2 cups water
½ cup medium-grind bulgur, rinsed
8 ounces kale, stemmed and cut into 1-inch pieces
½ teaspoon grated lime zest, plus lime wedges for serving
½ cup fresh cilantro leaves
1 Fresno chile, stemmed and sliced thin
Why This Recipe Works
The foundation of this soup is a fragrant broth infused with turmeric, black pepper, ginger, and a whopping six cloves of garlic—ingredients known for their powerful antioxidant and immune-boosting properties. Turmeric’s warm, earthy depth is enhanced by black pepper, which supports turmeric’s absorption by the body, while ginger and garlic create a bold, restorative base. We also added star anise, a small but mighty pod that lends a subtle licorice-like sweetness and aids digestion. To build a broth both rich and complex, we seared the chicken for deep umami notes and then bloomed the spices—including coriander for added warmth—to unlock their full potential. Bulgur offers hearty texture, while kale brings fiber and essential nutrients. A final addition of fresh ginger and lime zest, plus a garnish of fresh cilantro and Fresno chile, make vibrant finishing touches.
Instructions
- Pat 2 trimmed bone-in split chicken breasts, halved crosswise, dry with paper towels. Heat 3 tablespoons avocado oil in Dutch oven over medium-high heat until shimmering. Place chicken skin side down in pot and cook until skin is browned, about 5 minutes; transfer to bowl. Add 1 finely chopped onion and 1 teaspoon table salt to fat left in pot and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Add 6 thinly sliced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon ground turmeric, 2 teaspoons ground coriander, ¾ teaspoon pepper, and 2 star anise pods and cook until fragrant, about 1 minute.
- Stir in 8 cups chicken broth and 2 cups water, scraping up any browned bits, and bring to boil over high heat. Add chicken and any accumulated juices, reduce heat to medium, and simmer for 10 minutes.
- Stir in ½ cup rinsed medium-grind bulgur and simmer until chicken registers 160 degrees, 4 to 6 minutes. Transfer chicken to large plate, brushing any bulgur clinging to chicken back into pot, and let chicken cool slightly. Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones.
- Stir 8 ounces kale, stemmed and cut into 1-inch pieces, into soup and simmer until wilted and bulgur is tender, about 5 minutes. Stir in ½ teaspoon grated lime zest, shredded chicken, and remaining 1 tablespoon grated fresh ginger and season with salt and pepper to taste. Sprinkle individual portions with ½ cup fresh cilantro leaves and 1 stemmed and thinly sliced Fresno chile and serve with lime wedges.
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