Recipe: Ginger Turmeric Chicken Wellness Soup
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Ginger Turmeric Chicken Soup A wellness-inspired soup that combines hydrating coconut water, nutrient-rich bone broth, and aromatic vegetables. Featuring: 2200 Coconut Cream, 2610 Coconut Water Concentrate
Soup is often thought of as a remedy for treating common colds, the flu, and various other illnesses because soup is made with nutritious ingredients that include vegetables, herbs, bone broth or stock, and protein.
iTi Tropicals’ Innovation Team has created a Ginger Turmeric Chicken Wellness Soup that utilizes coconut water and coconut cream to enhance the health benefits of a traditional soup.
Coconut water
Coconut water contains five essential electrolytes including calcium, sodium, magnesium, potassium, and phosphorous, all which aid in hydration. The addition of coconut water to the broth will boost the electrolyte content to help support hydration.
Coconut cream
The fatty acid profile of coconut cream is made up of predominantly medium-chain fatty acids including lauric acid, capric acid, and caprylic acid. MCTs are thought to have several health benefits.
Download the recipe today and request your free samples of the products listed above by heading to our contact page! To learn more about our coconut water and coconut cream products, check out our website!
Directions
Prepare Recipe #7000: Coconut Water Stock, prior to making Recipe #7015: Ginger Turmeric Chicken Soup.
Measure all ingredients. The vegetables, herbs, and chicken will need to be cut into different sizes.
• Celery, White Onion: ¼” dice
• Kale: Chiffonade
• Chicken Breast, Sweet Potatoes: ½” dice
• Garlic, Ginger: Mince
In a medium size pot, heat the coconut oil. Once the oil has melted, add the chicken breast and onions and sauté for 3-5minutes. Add the celery. Sauté for an additional 3-5 minutes.
Add the garlic and ginger, sauté for 2 minutes. Deglaze the pan with the lemon juice, then add Recipe #7000: CoconutWater Stock, bone broth, and all spices.
Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
Add the coconut cream and kale. Simmer for an additional 5 minutes.
Technical Data
pH: 4.89
Percent Fat from Coconut Cream and Coconut Oil: 1.15%
Recipe Coconut Water Stock
A vegan, plant-based alternative to chicken stock made with aromatic herbs, spices, and coconut water.
Featuring: 2610 Coconut Water Concentrate
Directions
1. Weigh all ingredients. The vegetables and herbs will need to be cut into different sizes.
•Carrots, Celery, Leeks, White Onion: ½” dice
•Garlic: ¼” dice
•Parsley: Chiffonade
•Black Peppercorns, Fennel Seeds: Crushed in mortar and pestle
2. After the vegetables and herbs have been prepared, combine the water, 2610 Coconut Water Concentrate, carrots, celery,leeks, onions, and garlic to a stock pot. Bring the mixture to a boil.
3. Once the mixture is boiling, add the black peppercorns and fennel seeds. Depouillage to remove any impurities andreduce to a simmer.
4. Once simmering, add the parsley. Continue to simmer for one hour.
5. Remove the stock from heat and strain to remove all vegetables, herbs, and spices.
6. Once strained, the stock can be used as a flavorful base ingredient for soup.
Technical Data
pH: 5.89
Brix: 4.5°
Disclaimer
The recipes created by iTi Tropicals Innovation Department are for creative and inspirational purposes only. While recipes are created and tested at iTi, individual results of preparation may vary. Nutritional information provided is strictly for informational purposes and we cannot guarantee the accuracy of these figures. Be advised that some recipes may contain allergens. Recipes are not tested for any technical data aside from pH, Brix, and in some cases, juice content. It is up to the discretion of the user to validate any information provided including but not limited to, technical and nutritional data, potential shelf-life, and storage requirements of the finished recipe.
