Creamy Turmeric Chicken Vegetable Soup

By JJ Virgin

Creamy Turmeric Chicken Vegetable Soup


January 19, 2023

  • Yields: 4 Servings


1 cup unsalted cashews

2 cups water

2 tbsp avocado oil

1/2 white onion, diced

4 stalks of celery, diced

3 carrots, peeled and diced

1 lb boneless, skinless, pasture-raised chicken breast, diced into chunks

2 garlic cloves, minced

1 tbsp minced ginger or ginger puree

4 tbsp fresh turmeric, peeled and grated

1 tsp fresh thyme

1 tsp sea salt

1/4 tsp ground black pepper

4 cups chicken broth

2 cups Swiss chard, chopped

2 scoops Reignite Wellness™ Collagen Peptides Powder


1Bring cashews and water to boil in a medium saucepan. Lower to medium heat and let simmer for 15 to 20 minutes. Turn heat off and set aside.

2On the stove, heat a Dutch oven or deep soup pot. Add avocado oil along with onion, celery, carrots, and chicken. Cook for 5 minutes on medium heat.

3Add garlic, ginger, and fresh turmeric to the pot and cook for 3 more minutes. Stir constantly.

4Add thyme, salt, pepper, and chicken broth. Bring to a boil. Cook for 5 minutes.

5Add the Swiss chard to the pot. Turn heat down to medium-low. Cook for 10 more minutes.

6Place cashews and water in a blender with collagen powder (be sure that the water has completely cooled or that your blender is vented and can be used with hot liquid). Blend on high for 1 minute. Add more water if needed; the mixture should look creamy and thick.

7Add cashew mixture to the soup pot and stir. Cook on low heat for 5 more minutes.

8Stir again and serve.


Nutrition Facts

Total Fat20g
Total Carbohydrates18g
Dietary Fiber4g