Chicken, Ginger & Turmeric Soup

When I first moved to London I was suffering a bad cold as I househunted and was staying with my good friends Andrew & Jenny. Andrew made me thru “cure” and I’ve sworn by it ever since. This time I made it with “K.I.S Chicken stock [KEEP IT SIMPLE]” from a Cookpad Cook “Phil”.


  1. 3-4 carrots, chopped roughly
  2. 2-3 stalks celery, chopped roughly
  3. 2 medium onions, chopped roughly
  4. Generous knob of ginger, julienned
  5. 4 chicken thighs or drumsticks with skin
  6. 1.5 litres stock (or water + bouillon cube


  1. Add 2 tbsp of oil into a heated stock pot on medium-high heat. Add the onions first and let them cook for a couple of minutes until they start getting a bit clear. Add the carrots, ginger and celery and cook for another 6-8 minutes.

  2. Spread them off to the side of the pot and add a bit more oil. Place the chicken skin side down and cook for 4 minutes. Flip and cook for another 4 minutes.

  3. At this point, get the water/stock ready by bringing to the boil. Once the chicken is cooked, pour the stock over, bring to a boil and then turn down to simmer (covered) for 15-20 minutes. Add the turmeric as you start the simmering process. Toss in more ginger if you want a stronger ginger flavour

  4. Take the chicken out after the soup is done simmering, shred it up and toss it back in the soup. Salt & pepper to taste. Enjoy! I’m gonna try freezing it this time.

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