Soothing Lemon-Ginger Chicken Stew

Name: Soothing Lemon-Ginger Chicken Stew
Total time: 35 min
Yield: 3 people
Ingredients: 14 oz Chicken Breast; 1 tbsp Ginger; 7 oz Carrots; 10 oz Potato; 1 tbsp Olive Oil; 1 tsp Turmeric Powder; 1 pc Chicken Stock Cube; 4 cup Water; 1 pc Lemon; 0.25 cup Mint; 0.5 tsp White Pepper; 1 tsp Salt

Dairy-FreeHigh Protein • BalancedOne-PotDinnerComfort Food

Easy

35min

280kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, anti-bloating chicken stew infused with fresh ginger, turmeric, and lemon. Perfect for dipping soft sourdough bread.

This Soothing Lemon-Ginger Chicken Stew is the ultimate comfort food when you want something warm, restorative, and incredibly easy to digest. By skipping heavy dairy, beans, and tomatoes, this stew avoids common bloating triggers. Instead, it relies on fresh ginger, bright lemon, and earthy turmeric powder—ingredients renowned for their natural anti-inflammatory and stomach-soothing properties. The lean chicken breast provides a high-protein base that won't weigh you down, while soft, tender potatoes and carrots add just enough body to make it satisfying. It is specifically designed to be light on the stomach but full of flavor. The golden, fragrant broth is practically begging to be soaked up by a thick slice of soft homemade sourdough bread. Serve it warm and let the vibrant, fresh flavors work their magic!

Ingredients

400 g Chicken Breast (about 2 medium breasts)
15 g Ginger (1 thumb-sized piece)
200 g Carrots (2 medium carrots)
300 g Potato (2 medium potatoes)
15 ml Olive Oil
1 tsp Turmeric Powder
1 pc Chicken Stock Cube (1 cube)
1000 ml Water
1 pc Lemon (juice of 1 whole lemon)
10 g Mint (small handful)
0.5 tsp White Pepper
1 tsp Salt (to taste)

Instructions

1
Peel and finely mince the ginger. Dice the chicken breast, potatoes, and carrots into bite-sized pieces so they cook evenly.
2
Heat the olive oil in a large pot over medium heat. Add the minced ginger and sauté for 1 minute until fragrant.
3
Add the diced chicken breast and turmeric powder to the pot. Stir well and cook for 3-4 minutes until the outside of the chicken is lightly browned.
4
Add the diced potatoes and carrots to the pot, tossing them in the turmeric-infused oil.
5
Crumble the chicken stock cube over the vegetables and pour in the water. Bring the mixture to a gentle boil.
6
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes and carrots are completely tender.
7
Remove the pot from the heat. Squeeze in the juice from the lemon and season with salt and white pepper to taste.
8
Roughly chop the fresh mint and stir it into the hot stew just before serving.
9
Ladle the warm stew into bowls and serve alongside thick slices of soft sourdough bread for dipping.

Chef's Tips

•White pepper is milder on the digestive system than black pepper, making it perfect for a soothing stew.
•If you prefer a thicker broth, you can gently mash a few of the cooked potato cubes against the side of the pot and stir them back in.
•Avoid boiling the soup after adding the lemon juice to preserve its bright, fresh flavor.

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Recipe By

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