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Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed chicken pieces and season with salt. Brown the chicken on one side until a golden crust forms, about 4-5 minutes. Remove the chicken from the pot and set aside, leaving any browned bits and oil in the pot.

Reduce the heat to medium. Add the diced celery and diced yellow onion to the pot. Sauté until softened, about 5-7 minutes. Stir in the turmeric powder, sumac, and minced garlic, cooking for another 1 minute until fragrant.

Return the browned chicken to the pot. Pour in the water and add the roughly chopped fresh cilantro. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.

Stir in the thinly sliced pickled ginger, pickled ginger brine, and drained and rinsed cannellini beans. Continue to simmer for another 5 minutes, or until the beans are heated through and the soup is thoroughly warm.

Ladle the comforting golden ginger chicken soup into bowls. Garnish each serving with thinly sliced serrano chili, chopped fresh chives, and a drizzle of chili oil, if desired. Serve hot.


Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed chicken pieces and season with salt. Brown the chicken on one side until a golden crust forms, about 4-5 minutes. Remove the chicken from the pot and set aside, leaving any browned bits and oil in the pot.

Reduce the heat to medium. Add the diced celery and diced yellow onion to the pot. Sauté until softened, about 5-7 minutes. Stir in the turmeric powder, sumac, and minced garlic, cooking for another 1 minute until fragrant.

Return the browned chicken to the pot. Pour in the water and add the roughly chopped fresh cilantro. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.

Stir in the thinly sliced pickled ginger, pickled ginger brine, and drained and rinsed cannellini beans. Continue to simmer for another 5 minutes, or until the beans are heated through and the soup is thoroughly warm.

Ladle the comforting golden ginger chicken soup into bowls. Garnish each serving with thinly sliced serrano chili, chopped fresh chives, and a drizzle of chili oil, if desired. Serve hot.
