Try this international version of chicken soup—loaded with anti-inflammatory ingredients! With sweet potatoes, spinach, and coconut cream, it's perfect for a full meal. Use the Ninja Foodie for a hands-off cooking process—the perfect way to make this soup!
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What Makes This a Great Soup?
If you're feeling miserable and achy, try this international version of chicken soup! It's loaded with turmeric and ginger, two of the most powerful anti-inflammatory ingredients. Sweet potatoes—full of vitamins, minerals, and fiber—take the place of noodles. And everyone knows how good spinach is for you! Coconut cream smooths everything out, and makes this soup really comforting.
Why Make This in a Pressure Cooker?
Sure, you can do this in a pot on the stovetop. So why make it in the pressure cooker, which requires extra time to pressurize and release? I adapted this recipe to my trusty Ninja Foodie for a number of reasons. First and foremost, I love cooking in my Foodie! But in addition, it moves the cooking off the stovetop.
If I'm doing a full meal with the soup as an appetizer, a main, and a side dish, the stove can get a bit crowded. So I can set up the soup in the pressure cooker and let it take care of that while I work on the other dishes. And it's easy to time it so that the soup is ready at the same time as everything else.
And here's one of the features of the Ninja Foodie that I love: It has an automatic timed release function! For this recipe I can set the pot to cook for 3 minutes; then do a natural release for 3 minutes; and then do a full release—all by itself! It's hands-off from the time I close the lid until the pressure is off and I can open it again.
(Of course, you can make this in an Instant Pot or other multi-function pressure cooker too.)
Ingredients You'll Need
- 2 tablespoons butter or olive oil
- 2 pounds chicken thighs (or breasts) boneless and skinless, cut into bite-sizes pieces
- 1 small onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 pound sweet potatoes diced
- 2 teaspoons ground turmeric
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 5 cups chicken broth or vegetable broth
- 1 can coconut cream or coconut milk
- 5 ounces baby spinach
Make This Comforting Anti-Inflammatory Soup
Set the Foodi to Sauté/High and add the butter. Once it's melted, add the chicken and sauté until evenly browned on all sides; this should take 3 to 5 minutes. Remove the chicken from the pot and set aside.
Add the onion and celery to the pot and cook for 5 to 7 minutes, until the onion is soft and translucent. One thing I love about sautéing in a pressure cooker is that you're doing it in a deep pot, so the oil doesn't spatter all over the stove!
Add the garlic and ginger and stir for about a minute. You just want to cook them for long enough to release their flavor.
Put the chicken back in the pot and add the rest of the ingredients. Mix in the sweet potatoes. I used white sweet potatoes, because they were on sale!
Add the seasonings: turmeric, thyme, salt, pepper, and bay leaf.
Pour in the broth and give it a few good stirs.
Set the Foodi to Pressure for 3 minutes. When the cook time is up, do natural release for 3 minutes, then manual release. You can set the Foodi to do the manual release automatically! Okay, if it's automatic it isn't really manual.
But it means you don't have to set a timer for the natural release, then stop what you're doing to flip the pressure valve when the time is up. That removes a couple of distractions when you're cooking other dishes. (Or binge-watching the latest Netflix blockbuster!)
Add the spinach and stir until it's wilted.
Then pour in the coconut cream and mix it in.
Adjust the seasoning and serve! A salad or bread would be good accompaniments to make this a full meal.
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📖 Recipe Card
Ninja Foodie Turmeric-Ginger Soup
Special Equipment Needed
- 1 Pressure cooker Ninja Foodie, Instant Pot, etc
Ingredients
- 2 tablespoons butter or olive oil
- 2 pounds chicken thighs (or breasts) boneless and skinless, cut into bite-sizes pieces
- 1 small onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 pound sweet potatoes diced
- 2 teaspoons ground turmeric
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 5 cups chicken broth or vegetable broth
- 1 can coconut cream or coconut milk
- 5 ounces baby spinach
Instructions
- Set the Foodi to Sauté/High and add the butter. Once it's melted, add the chicken and sauté for 3-5 minutes until evenly browned on all sides. Remove the chicken from the pot and set aside.2 pounds chicken thighs, 2 tablespoons butter
- Add the onion and celery to the pot and cook until the onion is translucent, about 5 to 7 minutes.1 small onion, 3 ribs celery
- Add the garlic and ginger and sauté for about 1 minute.3 cloves garlic, 1 tablespoon ginger
- Return the chicken to the pot. Add the sweet potatoes, turmeric, thyme, salt, pepper, and bay leaf. Pour in the broth.1 pound sweet potatoes, 2 teaspoons ground turmeric, 1 teaspoon fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 bay leaf, 5 cups chicken broth
- Set the Foodi to Pressure for 3 minutes. When the cook time is up, do natural release for 3 minutes, then manual release.
- Add the spinach and stir until it's wilted, then pour in the coconut cream.1 can coconut cream, 5 ounces baby spinach
- Taste the soup and adjust the seasoning if necessary, and serve.
Nutrition Estimate
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