Healing Chicken Soup


Preparation: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves Serves: 4


  • 4 cups (1 litre) chicken broth

  • 5cm piece fresh ginger, sliced into thin coins

  • 2.5 cm fresh turmeric*, sliced into thin coins

  • 3 cloves garlic, peeled & smashed

  • 1/2 teaspoon (3 mL) fish sauce

  • 2 cups cooked shredded chicken

  • 100 shiitake mushrooms, sliced

  • 3 green onions white and light green parts, thinly sliced

  • 1 medium carrot , julienned or shreddedSea salt, to taste

  • Optional: 1 cup courgette noodles or kelp noodles.



  1. Pour the chicken broth into a medium pot, and add the ginger, turmeric, garlic and fish sauce. Bring to a boil, then reduce to a simmer for 20 to 30 minutes to really infuse the broth with flavour. Note: If using turmeric powder (ground turmeric), start with ¼ teaspoon (0.5 gram), and increase to ½ teaspoon (1 gram), depending on your preference. I find turmeric powder to be very potent, much more so than the fresh root, so always add less and bump it up if you’d like. While the broth is simmering, prepare the rest of the ingredients.

  2. Using a slotted spoon, remove the ginger, turmeric and garlic. Discard. Or, if you like to live dangerously, leave it all in the soup and pick around it while you’re eating (like I did in the photo). Just be aware: Biting into a large chunk of ginger, turmeric or garlic is usually not pleasant.

  3. Add the chicken, mushrooms, green onions, carrot and if desired, your noodles. Heat about 5 minutes on medium-low or until everything is warmed through. Taste and adjust the seasoning with sea salt.

  4. Serve with a drizzle of extra virgin olive oil.

Recipes, 30martin cohenSoups