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Superfood Chicken Soup

A warm, nutritious and mouthwatering soup - perfect for cold nights or getting over being sick!
Servings 4 servings
Calories 350 kcal


  • 1 Tb extra virgin olive oil
  • 1 2 inches fresh ginger thinly sliced
  • 4 cloves garlic minced or thinly sliced
  • 1 large turnip or 2 cups carrots peeled and cut into cubes
  • 2 tsp ground cumin
  • 4 cups low sodium chicken broth
  • 3 cups water
  • 2 cups baby spinach, kale or winter greens
  • 1 15 oz. can garbanzo beans (chickpeas) drained and rinsed
  • 3 cups rotisserie chicken shredded and skin removed
  • 1/4 lemon to squeeze for juice


  • In a dutch oven or large pot, heat the olive oil over medium heat. If the garlic is thinly sliced, add it to the oil with the ginger and cook 3 minutes. If the garlic is minced, add garlic after cooking ginger 3 minutes and cook both together for 30 seconds.
  • Add the turnip (or carrots) and cook about 5 minutes.
  • Add the ground cumin and cook 30 seconds. Add the chicken broth and water. Bring to a boil. Simmer 10 minutes.
  • Add spinach, garbanzo beans and chicken. Add salt and pepper to taste. Cook 5 more minutes.
  • Turn off the heat and squeeze lemon juice into the soup. Stir, eat and enjoy!


Recipe adapted from Food Network  Magazine Jan/Feb 2021