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Turmeric Ginger Chicken Soup

Ninja Foodie Turmeric-Ginger Soup

Kurt
Try this international version of chicken soup - loaded with anti-inflammatory ingredients! With sweet potatoes, spinach, & 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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Prep Time 15 minutes
Cook Time 20 minutes
Pressurize/Release Time 40 minutes
Total Time 1 hour 15 minutes
Course Soup
Method Pressure Cooker
Servings 6 servings
Calories 461 kcal

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

Calories: 461kcalCarbohydrates: 20gProtein: 28gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 162mgSodium: 1144mgPotassium: 833mgFiber: 4gSugar: 5gVitamin A: 13286IUVitamin C: 11mgCalcium: 84mgIron: 3mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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