This is the ultimate cold weather soup. Inspired by my mother in law’s delicious turmeric chicken soup, this ginger turmeric chicken soup recipe makes frequent appearances in our rotation all winter long. It’s easy to make, and you’ll usually have most of the ingredients you need on hand – just pick up a couple turmeric roots on your next grocery trip that you can have ready for when the mood strikes.

As with traditional chicken soup recipes, you first make the broth with a whole chicken and aromatics. Then, the fun begins, and you can then add color, texture, and lots of flavor to your soup with grated veggies.

This is my go-to soup when I’m feeling stuffy or under the weather. There’s nothing like a steamy, rich broth with ginger to make me feel clear again.

Health Benefits of Flavorful Rhizomes Like Ginger and Turmeric

People have used ingredients like ginger and turmeric in teas, extracts, in culinary applications, and in capsules for a wide variety of purposes.


A lot of people regularly incorporate ginger for its potential health benefits. 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ginger turmeric chicken soup

Ginger Turmeric Chicken Soup Recipe


Chicken and vegetable soup flavored with vibrant ginger and bright, earthy turmeric. It’s the perfect, hearty soup for those cold-weather days.


For the chicken and broth:

3.54 lb. whole chicken

3 carrots

3 stalks celery

1/41/2 onion

3 knobs peeled turmeric

23 inch piece of peeled ginger

2 cloves garlic

handful of peppercorns

1 tsp. salt

1416 cups of water (may be more or less depending on your pot size)

For the soup:

5 tbsp. butter

1/2 cup grated onion

1.5 cups grated celery

2 cups grated carrots

3 cups grated zucchini

1.5 cups grated japanese sweet potato (or regular potato)

12 knobs of turmeric, peeled and grated

1/2 cup cilantro


lemon juice


Place your whole chicken in a large stock pot. Fill the pot with water until the chicken is fully submerged, which for our pot was about 14-16 cups. Cut the carrots and celery in 2-3 pieces.

Cut the turmeric, ginger and onion into chunks and smash the garlic. Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the pot.

Heat over medium high heat to bring the liquid to a boil. Once the liquid comes to a boil, you can gently skim off any scum that floats to the surface.

When the liquid is maintaining a healthy simmer, cover the pot and allow the chicken to simmer for about an hour.

After this time, flip the chicken over and then recover the pot. Simmer for an additional 45-60 minutes, or until the chicken easily comes apart when you pull it out of the pot using tongs. Remove all of the chicken from the pot with tongs. Carefully strain the broth and remove the aromatics and veggies.

Allow the chicken to cool slightly and pick all of the chicken off of the bones.

Use a box grater to grate your veggies. In the empty pot, melt the butter over medium heat. Once melted and bubbly, add your grated onion, celery and carrots. Stir with a spoon and saute for 2-3 minutes, or until they’re soft. Add your zucchini and sweet potatoes and continue stirring until soft. Add your broth back to the pot and bring up to a simmer. Add the shredded chicken and grated turmeric. Season with salt to taste. Once the soup comes up to a boil, allow it to simmer for 5-10 minutes. Remove the soup from the heat and stir in the chopped cilantro. Ladle the soup into bowls and top with more cilantro and fresh lemon juice, if desired.


When grating the onions, celery, carrots, zucchini and potatoes, use the large holes on your box grater. When grating the turmeric, use a microplane or the tiny grating section on a box grater.

For a richer soup, don’t bother straining the chicken fat that accumulates on the top of the soup. You could also add more butter to the pot when sautéing your veggies. If you don’t like cilantro, you can use parsley or dill instead.

You can use a pressure cooker or Instant Pot instead of preparing the broth on the stovetop, but I found that the Instant Pot just isn’t large enough to fit the amount of broth, chicken and veggies I wanted to add to the pot and so prefer to use a large stock pot.

This is a BIG pot of soup so it will make plenty to feed a family and have leftovers to boot. It also freezes well for quick lunches later!

  • Category: Lunch, Dinner
  • Method: Stovetop, Instant Pot


  • Serving Size: 1/8 of recipe
  • Calories: 522
  • Fat: 34g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 35g

Keywords: chicken soup, ginger soup, ginger, turmeric, soup


The post Ginger Turmeric Chicken Soup Recipe appeared first on Mark’s Daily Apple.

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Do cooler temps have you craving comfort food? This hearty soup combines turkey, butternut squash and lots of veggies and spices, making it the perfect cold-weather meal.

Providing six grams of fiber and with a 90 percent water content, winter squash is the perfect “volumetric” food (it gets you full on fewer calories), which is an important factor in promoting fat loss. A study from the American Journal of Clinical Nutrition found that increasing portions of vegetables and decreasing portions of grains not only resulted in greater vegetable consumption but also decreased calorie intake at that meal by 14 percent.

The take-home message is that eating more fiber-packed vegetables, such as squash, throughout the day is an effective strategy for controlling calories and keeping your hunger level in check. That’s why we love this comforting soup: It’s low in fat and packed with protein and will keep you feeling full longer.

Turkey & Butternut Squash Soup

Turkey and Butternut Squash Soup


  • 2 tsp. canola oil
  • 3 leeks, rinsed, chopped and trimmed
  • 2 small red bell peppers, chopped
  • 3 cloves garlic, minced
  • 4 cups reduced-sodium vegetable broth
  • 1 tsp. cumin
  • 2 tsp. dried rosemary
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 lb. turkey breast cutlets, cut into bite-sized strips
  • Juice from 1 lime
  • ½ tsp. crushed red pepper


  1. Heat oil in a large soup pot. Add leeks and bell peppers and cook for about 3 to 4 minutes, stirring often until the vegetables soften. Add garlic and cook for another minute.
  2. Stir in the broth, cumin, rosemary, and squash; cover and bring to a boil. Reduce heat and cook until vegetables are tender.
  3. Add turkey and return to a simmer until the turkey is cooked, about 5 minutes. 
  4. Add lime juice and crushed red pepper.

Nutrients per serving: Calories: 235, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 51 mg, Sodium: 159 mg, Total Carbohydrates: 20 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 29 g, Iron: 3 mg

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instant pot chicken bone brothOnce you start making your own Instant Pot chicken bone broth, you’ll never buy salty packaged chicken broth from the store again. It’s fully prepped in minutes, you probably have all of the ingredients on hand, it costs pennies per serving, and we suspect you’ll make roast chicken a little more often knowing that a steaming pot of bone broth will follow.

What Is Bone Broth? The Difference Between Broth and Stock

A lot of people use the words “broth” and “stock” interchangeably, when in fact, they’re not prepared the same way. Each has its own characteristics and uses.

  • Broth. Broth is made from simmered meat and serves as the base for soups. Meat broths are not nearly as rich and flavorful as stock.
  • Stock. Stock is made from bones and cuts of meat that have a lot of connective tissue. To break down the tough cartilage and ligaments, stocks are simmered for much longer than broths.
  • Bone broth. Bone broth is always made with bones and connective tissue, and usually some amount of meat. It is simmered long enough for the bones’ mineral content to break down into the liquid. Of the three variations, bone broth is the most rich in collagen and nutrients, and the most satisfying to sip on.

There’s no need to buy packaged broth when you can make your own easy and nutritious broth for a fraction of the price. All you need are the bones and carcass from roast chicken night, plus a few vegetable odds and ends you probably already have in your fridge or pantry. You can experiment with your favorite herbs, but any combination of thyme, sage, rosemary and parsley will work well.

The lemon is optional and does impart a stronger flavor on the broth. Additionally, adding a small amount of acid helps break down the bones, so you get a higher mineral content in your broth. If you plan to freeze the broth to use in a variety of dishes, you may want to leave the lemon out. If you plan to primarily use the broth immediately in soups or for sipping, the lemon is a lovely addition.

Here’s the easiest way to make bone broth.

Instant Pot Chicken Bone Broth Recipe


1 previously roasted chicken carcass
2 large carrots, halved
2 stalks celery, halved
¼ onion
3 cloves garlic
1 small bunch thyme
1 small bunch sage
8-10 cups water
1 tsp. black peppercorns
1/4 lemon (optional)

instant pot chicken bone broth recipe


If you are using an Instant Pot, place all of the ingredients in the pot except for the salt and top with water. Set the Instant Pot to “Pressure Cook” and cook at high pressure for 40 minutes. Allow the pressure to naturally release before removing the lid. Strain the broth and add salt to taste. Add to your favorite soups, stews, or just sip on its own.

instant pot chicken bone broth recipe

No Instant Pot? If you are making the broth on the stove, place all of the ingredients in your pot. Bring the liquid in the pot to a boil and remove and scum that accumulates on the top of the liquid. (It’s not dangerous, but your broth will come out more clear if you remove it.)

Reduce the heat so the liquid is simmering and cover the pot. Simmer for about 2-3 hours, or until the broth is flavorful and the vegetables are very soft. Strain your broth and season with salt.

Use or consume your broth within 3-4 days, or freeze some in jars or containers for later.


The post Instant Pot Chicken Bone Broth Recipe (with Stovetop Option) appeared first on Mark’s Daily Apple.

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Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try.  Even better, gently simmer celery root, then puree it into a creamy soup.

Celery Root Soup is an incredibly easy recipe that can be doctored up into something a little fancier when you’re in the mood. The basic soup is simply shallots (or leeks) and regular celery sautéed in butter then simmered in broth or water with celery root for about 35 minutes. Puree the soup, then add whole cream (or coconut milk) to make the texture even silkier than it already is. Salt, pepper, add some chopped parsley and thyme, and you’re done.

Once you have this base, which is delicious as-is, the variations are endless. Add a little meat to the equation by frying bacon or pancetta in the pan with the shallot, or sprinkle crumbled bacon on top of the soup as a garnish when it’s done. Sauté mushrooms or spinach to add to the pot. Maybe grate a little Parmigiano-Reggiano cheese on top, or melt butter until it’s browned and has a sweet, nutty aroma and then drizzle it into your bowl.

You can make the soup with broth, bone broth or water. Water actually works quite well and lets the delicate flavor of the celery root shine through. Note: adding pureed celery root to other types of soup is a great way to make soup thick and creamy without adding dairy or potato.

So, next time you see this ugly but quite tasty vegetable at the store, go ahead and bring one home. It’s sometimes called celeriac, instead of celery root, and will most likely be displayed by the other root vegetables—not the celery. Celery root is a vegetable all on its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots, then trimming off the skin.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes


  • 1/3 stick butter
  • 4 celery stalks, chopped
  • 1/4 cup finely chopped shallot (or 1 leek, sliced)
  • 2  pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes
  • 6 cups broth
  • 1/3 cup heavy cream or coconut milk
  • salt and pepper to taste
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon chopped thyme


Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley and thyme.

Nutritional Information (per serving with broth used):

  • Calories: 392
  • Total Carbs: 25.9 grams
  • Net Carbs: 20.7 grams
  • Fat: 27.65 grams
  • Protein: 12.72 grams


The post Celery Root Soup appeared first on Mark’s Daily Apple.

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White chili is called white chili for three reasons. One, it’s made with chicken, not beef. Two, it’s made with white beans. Three, it’s sometimes thickened with milk and flour, or cream.

Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the milk and flour, since thickening the chili isn’t crucial to its flavor. What about the beans?  You can keep them in the chili if you like (although perhaps in smaller amounts than most recipes call for). Or, substitute cubes of white sweet potato to provide a creamy but slightly firm texture that’s similar to beans. Like beans, celery root also has a neutral, but earthy flavor.

Then, heap on the shredded chicken, peppers, cilantro, green onions and everything else that makes white chili so delicious. Without beans or dairy, this white chili is a lighter meal than regular white chili, but no less satisfying.

Servings: 3

Prep Time: 30 minutes

Cooking Time: 30 minutes

Notes: For a lower carb dish, sub the white sweet potato for celery root, rutabaga or turnip. For a hotter chili, use more poblano peppers or add in diced jalapenos. Save cooking and prep time by using frozen riced cauliflower. This chili is delicious served with avocado. You can also add some shredded cheese if you do dairy.


  • 2 Tbsp. Primal Kitchen® Avocado Oil
  • 1 poblano pepper, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 3 cloves garlic, minced
  • 2 tsp. ground cumin
  • ½ Tbsp. coriander
  • 1/2 Tbsp. dried oregano
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 lb. boneless chicken thighs
  • 1 cup diced white sweet potato
  • 2 cups cauliflower rice
  • 4 cups water
  • 1/4 cup chopped cilantro
  • *avocado and cilantro to garnish


Heat 1 tablespoon of avocado oil in a pot over medium heat. Once hot, add the chopped red onion and peppers. Saute for about 3 minutes, until the vegetables have softened. Add the garlic and saute until fragrant. Remove the vegetables from the pot.

Combine the cumin, coriander, oregano, paprika and salt together. Sprinkle half of the mixture all over the chicken thighs.

Add the remaining olive oil. Once hot, add the chicken thighs to the pan. Cook them for 2 minutes on each side. Pour the water into the pot. Once the water begins to bubble, bring the water to a simmer and cover the pot. Cook for about 10-15 minutes, or until the chicken reaches an internal temperature of at least 165 degrees and begins to be soft enough to shred. Remove the chicken from the pot and set it aside to be shredded.

Add the diced sweet potato, half of the cauliflower rice and the remaining spice blend to the pot. Cover the pot again and cook until the sweet potatoes are soft. Use an immersion blender to blend the potatoes and cauliflower in with the broth. Bring the pot to a simmer again and add in the remaining cauliflower rice, shredded chicken and onion/pepper mixture. Continue to gently heat for about 5 minutes, or until the cauliflower rice has softened. Add in the chopped cilantro and season with salt or spices as necessary. Serve with more cilantro and avocado slices.

Nutrition Information (per serving):

  • Calories: 360
  • Total Carbs: 22 grams
  • Net Carbs: 16 grams
  • Fat: 16 grams
  • Protein: 33 grams


The post White Chicken Chili appeared first on Mark’s Daily Apple.

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Soup is one of the most overlooked ways for incorporating a rich variety of vegetables in your diet. That goes double for summer soups. We’re loving this keto- and Primal-friendly Zucchini Basil Soup that can be served either warm or chilled any day of the year. But the nutritional goodness isn’t just in the vegetables and herbs. It also serves up the richness of full-fat coconut milk (feel free to use whole milk or cream if you prefer regular dairy) and all the benefits of collagen protein with the help of Bonafide Organic Chicken Bone Broth. Enjoy—and be sure to check out our community giveaway with Bonafide Provisions below!

Servings: 5 bowls

Prep Time: 15 minutes

Cooking Time: 10 minutes


  • 3 medium organic zucchini (peeled and diced in to 1/2 inch cubes)
  • 3 Tbsp. Primal Kitchen® Avocado Oil
  • 1 shallot, chopped into chunks
  • 2 large garlic cloves, chopped into chunks
  • 1 ½ teaspoon Himalayan salt
  • 1 package Bonafide Organic Chicken Bone Broth (24 oz.)
  • 1 large handful fresh basil (35 g)
  • 1 can organic full-fat coconut milk
  • Optional and highly recommended: extra diced zucchini and bacon top


Heat Instant Pot to Saute setting and drizzle in Primal Kitchen Avocado Oil. Saute scallion and garlic until the onion is translucent.

Sprinkle in 1/2 tsp salt. Add in chopped zucchini, coconut milk and Bonafide Organic Chicken Bone Broth. Cook on Manual High for 5 minutes.

Puree (or immersion blend) soup until smooth.

Add in basil and blend. Feel free to add another teaspoon of salt (or to taste). Chill and store in mason jars.

Serve warm or chilled, and top with optional zucchini and bacon.

Nutritional Information (per serving without toppings):

  • Calories: 269
  • Net Carbohydrates: 5 grams
  • Fat: 24 grams
  • Protein: 8 grams

Now For the Giveaway…

Enter to win $100 in keto staples from Primal Kitchen (including our Keto Starter Kit + Collagen + Protein Bars), a Keto Reset book and Keto Reset Cookbook, plus one of each of Bonafide Provision’s bone broths (turkey, frontier, chicken, beef) and an 8-pack Keto Broth (dairy-free).

To enter:
1. FOLLOW @bonafideprovisions, @primalkitchenfoods, @marksdailyapple & @theprimalblueprint
2. COMMENT on the giveaway Instagram post in one of the above accounts with your favorite thing about summer.
3. BONUS entries: Sign up for our FREE Keto Reset month here before midnight PDT, 5/31/19.

We’ll be choosing TWO lucky winners. Open to U.S. entries only. The winners will be announced and contacted via Instagram direct message on Friday, June 7th. Good luck, everyone!


The post Chilled Zucchini Basil Soup (+ A Giveaway!) appeared first on Mark’s Daily Apple.

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