Chicken Soup with Ginger and Turmeric

By: Cassy Joy Garcia

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Whether you're trying to get over your latest cold or you just want to give your body a little extra nourishment, this healing chicken soup loaded with nutrient-dense foods like turmeric, ginger, and kale is sure to have you feeling better in no time.

healing chicken soup with yellow turmeric broth, sweet potatoes, and kale in a white pot on a marble surface

It's that time of year again when the cold and flu seems to be getting everyone, which means it is the perfect time to make a big batch of cozy, nutritious soup! There's nothing like Mom's homemade chicken soup to cure a cold, and today we're taking classic chicken soup and upping the ante with loads of immune-boosting ingredients. With its rich turmeric-ginger broth, shredded chicken, sweet potatoes, kale, and bright lemon juice, this soup is also completely crave-worthy. We recommend making a double batch – one to eat now, and one to freeze for later, just in case!

Healing Chicken Soup Ingredients

The nutritionist in me is SO pumped to talk about the magical healing properties of the ingredients in this soup! The anti-inflammatory and antioxidant powers of food are truly incredible.

all of the ingredients of healing turmeric chicken soup sitting on a marble surface
  • Bone Broth – The base of this soup starts with bone broth. Why bone broth over traditional broth? Bone broth is filled with vitamins, minerals, and collagen that can help support a healthy immune system. Whether you make it or buy it, bone broth is great to have in your cold-fighting arsenal!
  • Turmeric – Turmeric is a potent anti-inflammatory and antioxidant spice that gives this soup its beautiful yellow color. Turmeric has also been shown to have antiviral properties(1), which is great for fighting off the cold and flu.
  • Ginger – Ginger is another spice that has antiviral and antibacterial properties in addition to anti-inflammatory and antioxidant compounds that can be helpful in healing the cold and flu, and has been shown to be especially good for digestive issues(2). Ginger has also been shown to be helpful for sore throats, and sipping on ginger tea can often provide immediate relief.
  • Onion & Garlic – While they may not exactly be trendy veggies, did you know that they actually have strong antibacterial, antiviral, and antioxidant properties? In addition, onion has a wealth of vitamins and minerals that are great for your overall health and for flu-fighting. Garlic contains a compound called allicin that is thought to give it its powerful antiviral and anti-fungal properties(3), in addition to other benefits.
  • Celery – Lately celery has become popular thanks to the touted benefits of celery juice, but here we're using it in its whole form! Celery is rich in vitamins and minerals, including antioxidants like Vitamin C.
  • Sweet Potatoes – Sweet potatoes are highly nutritious, rich in antioxidants, and a great source of vitamins, including Vitamins A, C, and B6, and healthy carbohydrates, which can help keep your energy up when you're feeling under the weather!
  • Lacinato Kale – Kale is widely known for being a nutritional powerhouse. It is rich in vitamins A, K, and C, as well as antioxidants. We use lacinato kale here because we love the flavor over curly kale.
  • Fresh Thyme – Did you know that many herbs actually have incredibly powerful properties? In this recipe, we chose thyme because we love the flavor. Thyme is antimicrobial, so it is a great option for fighting the cold and flu, and it also has expectorant properties, which can help clear mucus and fight cold and congestion.
  • Chicken – You can use either chicken breast or thighs for this recipe, and feel free to save yourself some extra work by buying rotisserie chicken at the store! The chicken will cook in the soup, and then you will simply shred it with two forks.
  • Coconut Milk – Coconut milk pairs perfectly with the flavors in this soup, adds a slightly creamy consistency and provides a source of healthy fats.
  • Lemon Juice – The juice of one lemon stirred in at the end of cooking helps lend a bright, light flavor to the soup, plus lemon is known to be great for supporting detoxification, as well as being high in Vitamin C.
healing chicken soup with yellow turmeric broth, sweet potatoes, and kale in a white pot on a marble surface

How To Make Healing Ginger Chicken Soup

This chicken soup is super simple to make! For the stovetop version, just follow the steps below:

  1. Brown the chicken. First, you'll brown your chicken breasts or thighs in the same pot that you'll be making the soup in. You don't want to cook them all the way through, but searing will help you build flavor.
  2. Saute the onions, garlic, and celery. Once you remove the chicken, you'll saute the onions, garlic, and celery until they are just tender.
  3. Add the remaining ingredients and simmer. Next, you'll quickly saute the ginger, then add the chicken back to the pot along with the sweet potatoes, broth, and seasonings. Simmer for 30-40 minutes, until the chicken shreds easily with a fork and the sweet potatoes are fully cooked.
  4. Stir in the coconut milk and kale. Stir in the coconut milk and the kale and let it cook for 2-3 minutes, until the kale turns bright green, then turn off the heat.
  5. Squeeze in the lemon juice and taste for seasoning. Finally, squeeze in the juice of a lemon and then taste for seasoning, and enjoy!
a large pot with two browned chicken breasts in it
a woman pouring broth into a stainless steel pot of chicken, celery, cubed sweet potatoes, and seasoning
a large pot of healing turmeric chicken soup with a wooden spoon sticking out of it
a large pot sauteed diced celery
a pot of broth, cubed sweet potatoes and chicken breast with a wooden spoon sticking out of it
a large pot of healing turmeric chicken soup
a large stainless steel pot with chicken, cubed sweet potatoes, and celery in it
a bowl of shredded chicken slightly yellow from turmeric and two forks sticking out of the bowl
a large pot of healing turmeric chicken soup with a wooden spoon sticking out of it

Can I freeze this soup?

Yes! This soup freezes great. Just pack it into airtight containers, or, if you need to save room in your freezer, ladle it into Ziplock bags then lay the bags flat in the freezer. Once they're frozen, you can pack them together and stand them up. To reheat, simply microwave a serving for 3-4 minutes, stirring halfway through, or simmer on the stove over medium heat for about 10 minutes.

Can I make this in the Instant Pot or Crockpot?

This soup will work in either the Instant Pot or Crockpot. We recommend cooking it on high pressure for 15 minutes in the Instant Pot and either 4 hours on high or 6-8 hours on low in the Crockpot. Whichever way you make it, we hope this healing chicken soup helps boost you through this cold and flu season! For more nourishing Instant Pot soup recipes check these out: creamy pumpkin, chicken noodle, chicken tortilla, or cauliflower with leek.

What to Serve with Ginger Chicken Soup?

While this soup is totally a meal all on its own (it's got all of the goods – healthy fats, energizing carbohydrates, and filling protein), feel free to add your favorite crunchy bread as a yummy starchy side or even enjoy this soup overtop white or brown rice! If you're a soup + salad person, this really simple arugula salad would be a great veggie side.


Ginger Chicken Soup Recipe with Turmeric

This chicken soup is packed with nutrient-dense, immune-boosting veggies and herbs to help you feel better faster!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 3 stalks of celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 medium sweet potatoes, skinned and cut into 1-inch cubes (about 1 pound)
  • 2 pounds boneless, skinless chicken breast
  • 5 cups chicken broth or bone broth
  • 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 teaspoons turmeric
  • 1 cup full-fat coconut milk
  • 1 head lacinato kale, de-stemmed and roughly chopped
  • 2 tablespoons lemon juice (about 1 lemon)


1. Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
2. Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant.
3. Return the chicken to the pot along with the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
4. Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
5. Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
6. Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!


Instant Pot Method

To make this recipe in your Instant Pot, reduce the amount of broth by 1 cup and complete steps 1 and 2 in your Instant Pot on ‘saute' mode. Then, add the chicken broth, thyme, salt, pepper, bay leaf, and turmeric. Seal the Instant Pot and set to cook on ‘manual' for 15 minutes. Once the timer goes off, you can either release the pressure immediately or let it release manually, then remove the lid, set the pot to ‘saute' mode and continue with steps 5 and 6.

Crockpot Instructions

To make this recipe in your Crockpot, complete steps 1 and 2 on the stove, then transfer everything to your slow cooker. Cook on high for 4 hours or on low for 6-8 hours, then continue with steps 5 and 6.

Keywords: healing, homemade, turmeric, nourishing, ginger, lemon, kale, sweet potato

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Recipe rating

  1. Jenn says:


    4.0 rating

  2. Dedra Hines says:

    Hello! Could I freeze this recipe in individual servings? Thanks!

  3. Charlie in Richmond says:

    Wow! This was surprisingly good. The flavors are nicely proportioned which creates a delicious and satisfying broth and bowl of soup. I knew it would be healthy but I didn’t think it would so pleasurable. I will definitely making this again! Thanks ~

  4. Amanda Behanick says:

    I absolutely loved this recipe. We grabbed some blueberries off our toddler’s plate and threw them in and it was great (although a bit odd). I want to try adding some cayenne powder next time. I usually add it to my wellness teas and think it would be great in this already wonderful soup.

    5.0 rating

    1. Brandi Schilhab says:

      So glad you loved it, Amanda! Let us know how the cayenne is if you try it!

  5. Sherry Webster says:

    We love it! I wasn’t sure my husband would but he did. My daughter in-law is allergic to coconut. What can I substitute for the coconut milk; plain Greek yogurt, cream, etc.?

    1. Lisa says:

      Does the soup taste a lot like coconut milk? I’ve made one before and the coconut milk seemed to over power it.

    2. Brandi Schilhab says:

      It doesn’t! The lemon and ginger mask the coconut milk pretty well. If you want to omit the coconut milk, though, go for it! You’ll just need to add extra broth!

  6. Hillary says:

    Do you use fresh or dried turmeric?

  7. Julie says:

    I LOVE this soup! I have made it 3 or 4 times already and am about to make it again. I am doing autoimmune paleo diet right now and this soup has been a lifesaver! My husband also loves it. It is so delicious and nourishing and very satisfying. Thank you thank you for this recipe!!!

    1. Brandi Schilhab says:

      So glad you love it, Julie!

  8. Jaycie says:

    Can’t wait to try this! Do the macros include the bone broth or just regular chicken broth in the recipe?

  9. Adrienne Scruggs says:

    My people don’t like sweet potatoes 🙁 Can I leave them out or sub with “regular” potatoes? Thanks!

  10. Jessica Lee says:

    Is this recipe OK for someone that has ulcers. Would this agitate the ulcer ??

  11. Christian Biagi says:

    We have made this several times now – my wife and i love it- the folks in her office loved it. My kids – they are picky so it got mixed reviews from them. Just wanted to make sure this gets the 5 stars that it deserves.
    Cheers from Ketchikan Alaska

    1. Brandi Schilhab says:

      So awesome! Thank you for sharing this with us!

  12. Molly Sneed says:

    Made today! Absolutely delicious and easy!

    1. Brandi Schilhab says:

      So glad you loved it, Molly! Thank you for sharing this with us!

  13. Jessica Flory says:

    Wow. This was absolutely amazing!! So rich and nourishing. I was tired of eggs on my whole30 and just had this for breakfast! It’s fantastic!

    1. Brandi Schilhab says:

      So good, Jessica! We’re glad you loved it!

  14. Sarah Stegall says:

    This soup is delicious! It is comforting and filling without being heavy! I will definitely keep this recipe in my rotation! Thank you Fed & Fit team!

    1. Brandi Schilhab says:

      So glad you love it, Sarah!! Thank you for sharing this with us!

  15. Dana says:

    So yummy and nourishing! It was a perfect chilly night meal. I even tried my hand at homemade bone broth from the link in the recipe! Added a little extra salt since my broth was a little bland, but otherwise, perfect!!

    1. Dana says:

      And when I mean broth, I mean the homemade broth. I didn’t have the right bones and I had less than called for. It still turned out great! The broth of the soup wasn’t bland at all. The ginger and turmeric were such a good pair. The coconut milk added such a nice richness to it as well!

    2. Brandi Schilhab says:

      So glad you loved it, Dana!!

  16. Amy Kemper says:

    This soup is a regular in our house! Even my four picky eaters love it, and I’ve discovered I like it just as well, cold.

    1. Brandi Schilhab says:

      That’s awesome, Amy! We’re so glad the whole family loves it!

  17. Becca says:

    The broth + coconut milk combo is the perfect combo for a creamy broth situation. I also added some wild rice and it was a really good addition to make it a little more hearty!

    1. Brandi Schilhab says:

      Great addition, Becca! So glad you enjoyed it!

  18. SheriLyn Noland says:

    Yummy! So happy this recipe arrived in my inbox! I have most ingredients in my pantry and plan to add a roasted butternut squash just because! Thank you Amber and Cassy for keeping us all Fed and Fit!

    1. Brandi Schilhab says:

      Amazing! We hope you enjoy it!!

  19. Teshawna says:

    This recipe was delicious and perfect for the season transition in my home. I will definitely be making it regularly and even using my unsweetened almond milk the flavor was simply amazing!

    1. Brandi Schilhab says:

      That’s so great to hear, Teshawna! Thank you for sharing this with us!

  20. Allison P says:

    The whole family loved this soup. I was hesitant because of the strong herbs, but the flavors all come together really nicely. We will definitely add this to our broth based soup rotation.

    1. Brandi Schilhab says:

      So glad that you all loved it, Allison! Thank you for sharing this with us!

  21. Rachel says:

    Sooo delicious! I added cabbage as well and it was a very nice addition. The coconut milk makes the soup creamy but not thick and certainly doesn’t overpower it. I put everything g in my instant pot for 15 mins. I will absolutely makes this again…and often!

    1. Brandi Schilhab says:

      So glad you loved it, Rachel! Cabbage is a great addition!

  22. Kayla K. says:

    THE BEST SOUP! Without a doubt our house favorite- our most recommended and shared recipes … people get hesitant to try it because it’s so healthy and then are AMAZED when they try it! I’ve even subbed in random vegetables we have on hand, swapped potatoes and it always is delicious- the kale, coconut milk, ginger, and turmeric are the non negotiables.

    1. Brandi Schilhab says:

      So glad you loved it!!

  23. Mirza says:

    Would love to try this recipe but wondering if the soup has a coconut taste in it. I have two kids who don’t like coconut at all.

    1. Brandi Schilhab says:

      The coconut taste is very mild here, Mirza!

  24. Joy says:

    Can you make without coconut milk?

    1. Brandi Schilhab says:

      We haven’t tried! It’ll definitely be less creamy without the coconut milk, but I think it would still be tasty. Let us know if you try it, Joy!

  25. Becky says:

    Wow! Just made this soup for my Dad who’s not feeling well. I’ll definitely be making this again.. so flavorful & delicious!!

    1. Brandi Schilhab says:

      We’re so glad you enjoyed it, Becky! Thank you so much for sharing this with us!

  26. Donna says:

    Excellent new discovery! I tried it for the first time tonight. My husband loved it. I am convinced that it will be a regular meal for us.

    1. Brandi Schilhab says:

      So glad to hear that, Donna!! Thank you for sharing this with us.

  27. Anne says:

    Lovely soup, super quick and easy in the instant pot!

    1. Brandi Schilhab says:

      So glad you enjoyed it, Anne!

  28. Jaime says:

    Absolutely love this soup!! Even passed the recipe on to some family members and they loved it too!!

  29. Christie says:

    Decided to try this soup recipe at the last minute to use up some coconut milk and kale I had in my fridge and since I had all the other ingredients on hand (only needing to sub chicken thighs for breasts), it saved me a trip to the grocery store. And oh boy this did not disappoint, tween, teen and adult approved! I followed the instructions for making it in the Instant Pot so it was easy and quick to get dinner on the table after a busy day, and had leftovers for lunch the next day.

    1. Brandi Schilhab says:

      So glad everyone enjoyed it, Christie! Thank you so much for sharing this with us!

  30. Karen says:

    Best soup I’ve ever had in my life! Just started AIP diet and was so scared I wouldn’t find anything I like. I give it 100 stars!

    1. Brandi Schilhab says:

      We’re so glad, Karen. Thank you for sharing this with us!

  31. LisaBP says:

    Delicious! Added cayenne as we like our food spicey! It’s even better now!,

    1. Brandi Schilhab says:

      Awesome! So glad you love this one, Lisa!

  32. Ernestine says:

    Can I use fresh turmeric

    1. Brandi Schilhab says:

      We haven’t tried it, but I don’t see why not! You’ll need more fresh, though — about 2 tablespoons!

  33. Roz Butcher says:

    Quick easy delicious. Used my pressure cooker. Thank you for the recipe

    1. Brandi Schilhab says:

      So glad you enjoyed it, Roz! Thank you for sharing this with us!

  34. Sarah says:

    I’ve made this once & my whole family loved it! I want to make this for a sick friend that is a vegetarian. Any tips for cutting out the chicken?

    1. Brandi Schilhab says:

      You’d just omit the chicken, Sarah! Add the butter to the pot, let it melt, add in the onion and celery, and continue on with the rest of the recipe!

  35. Laura T says:

    This soup is very healing and tastes. I am recovering from regular pneumonia appetite is down. I have made chicken noodle soups for illness. This tumeric, coconut milk, ginger, kale chicken soup hit the spot. I used frozen kale and store bought chicken broth. Thank you!

    1. Brandi Schilhab says:

      I’m so happy to hear it supported your healing!

  36. Desert Panz says:

    Cassy and Team,
    Absolutely delicious. Made with only minor adjustments. Subbed frozen spinach for the kale. Omitted the Coconut Milk for a bit more broth. Crushed the garlic instead of mincing. Thank you and looking forward to making other recipes of yours.
    Take care.

    1. Brandi Schilhab says:

      So glad you enjoyed it! Thank you so much for sharing this with us!

  37. Alison says:

    Really good! I wasn’t sure how my 4 and 3 year olds would like it, but they did ok. Definitely a complex flavor for youngsters. I plan to make it again.

    1. Brandi Schilhab says:

      So glad you enjoyed it, Alison! Thank you for sharing this with us!

  38. KR says:

    This soup is amazing. So glad I found it and definitely one that I will be sharing with others!

  39. VICKI says:

    Where’s the Pinit button???

  40. Danielle says:

    I made this soup tonight because my husband is feeling under the weather, and I was pleasantly surprised by how delicious this was! The only change I made was using spinach instead of kale because that is what I had. I am going to make this soup all fall and winter long! Thank you for sharing this recipe!

    1. Brandi Schilhab says:

      I’m so glad you enjoyed it, Danielle! I hope your husband feels better ASAP!

  41. Andrea says:

    Woww, this is my new favorite soup! It is so different then our typical go to soups and it feels so nourishing. I love making it in the instant pot. Thank you !

    1. Brandi Schilhab says:

      Wahoo! I’m so glad, Andrea!!

  42. Cynthia Stielow says:

    I just made this. It was straight up AMAZING! Thank you!

    1. Melissa Guevara says:

      I am so glad that you enjoyed, Cynthia! Thank you for taking the time to share with us! ~Melissa

  43. Cynthia says:

    I just made this. It was straight up AMAZING! Thank you!

  44. KHP says:

    i made this for the first time and I am on the first week of Whole 30. I have been looking forward to lunch all week!

  45. EL says:

    made this! super easy, looked just like the the pictures and was reallllyyy yummy. Creamy but not heavy, will surely make again!

    1. Melissa Guevara says:

      I’m so glad you enjoyed! Thank you for taking the time to share with us! ~Melissa

  46. Sheri says:

    I absolutely love this soup, I serve it over quinoa amazing!!!

    1. Melissa Guevara says:

      Over quinoa sounds delicious! Thank you for taking the time to share with us! ~Melissa

  47. Belinda Ritchie says:

    Easy and delicious. Could use a little heat/spice.

    1. Melissa Guevara says:

      Hi Belinda! I’m glad you enjoyed! Some cayenne pepper would be a great add for a little heat/spice! Thank you for taking the time to share with us! ~Melissa

  48. Renee Andres says:

    This soup was so delicious! Made it nearly exact to the recipe except used chicken thighs instead of breasts and added a pinch of cayenne. Ahhmazing!!

    1. Melissa Guevara says:

      I am so glad you enjoyed! I love chicken thighs and a little bit of heat. Sounds delicious! Thank you for taking the time to share with us. ~Melissa

  49. Bonnie says:

    This is one of the best chicken soups I’ve ever eaten! So happy to have found this recipe. The spices are perfect together and just the right amount! I love coconut milk in recipes like this in place of cream or other milk products. So much healthier. And if you’re wondering, you really don’t taste coconut — or the little bit that you do, it tastes wonderful! 🙂 I didn’t want to change a thing about this recipe. I highly recommend everyone try this. Everyone who’s had it has asked for the recipe. (By the way, It’s especially good if you are feeling under the weather like I was the first time I had it when my daughter-in-love introduced me to it..)

    1. Melissa Guevara says:

      Hi Bonnie! Thank you so much for taking the time to share your feedback with us and the community! I am so glad to hear you enjoyed this recipe so much! ~Melissa

  50. SANDRA says:

    I love the soup so much. I made it for my partner when he was sick instead of a traditional chicken soup because of the anti-inflammatory ingredients. Now I make a batch of this two or three times per month and it is so good, I forget how healthy it is. The only change I make is that I use Swiss chard sautéing the stems with the celery and onions because I am not a huge fan of kale and I couldn’t find the kind that it calls for. The chard holds up very well.

    1. Melissa Guevara says:

      Thank you for taking the time to share with us! Swiss chard is a great substitute and so tasty. I am glad this is a staple for you and your partner! ~Melissa

  51. Ashley says:

    Love this so much!

    I’m making it for the first time as a freezer meal for a couple that just had a baby. I can’t decide if I should freeze it prior to steps 5 and 6 or at the end? Would the coconut milk become gross when reheated?

    1. Melissa Guevara says:

      Hi Ashley! I know that couple will be so appreciative to have a freezer meal on hand with their new baby! The coconut milk holds up fine in the freezer and in the reheating process. This soup is definitely freezer-friendly. ~Melissa

  52. Hannah Meyer says:

    If I omitted the sweet potatoes do you know what the carbohydrate content would be? We are currently on a ketogenic diet and avoiding carbohydrates. Thank you!

    1. Melissa Guevara says:

      Hi Hannah! I do not know what the exact carb count would be, but omitting the sweet potatoes would reduce it drastically. I believe the remaining ingredients (chicken, vegetables, and herbs/spices) are keto-friendly. ~Melissa

  53. Trisha says:

    This soup was so fantastic! It was delicious and is definitely a keeper. So healthy and immune boosting, and comforting as well!

    1. Melissa Guevara says:

      I am so glad to hear you enjoyed the soup! Thank you for taking the time to share with us. ~Melissa

  54. Lydia says:

    Ok, I am loving this soup! I felt like it took me awhile to chop up all the veggies, and I didn’t think it’d all fit in my Instant Pot at first. But it all worked out. The Instant Pot instructions need some editing, but I was able to figure it out. I blended some in the Vitamix for my 9-month old, poured it in a pouch, and he loved it. I will definitely be making this again. Thank you!

    1. Melissa Guevara says:

      So glad you enjoyed! Thank you for taking the time to share your feedback with us. We will definitely take a look at the Instant Pot instructions. -Melissa

  55. Courtney says:

    Absolutely love this soup. It is like a warm hug and I feel very nourished eating it. My 3yr old son loves it also. I tend to add frozen spinich instead of kale, as it’s what it have on hand and the last batch I made we added noodles which were a great addition. Love it!!

    1. Melissa Guevara says:

      Love those additions! Thank you so much for taking the time to share with us.

  56. Peggy Amaya says:

    I just made this soup and it is fantastic. Thank you for such a good recipe.

    1. Melissa Guevara says:

      We are so glad that you enjoyed, Peggy! Thank you for taking the time to share with us.