This chicken soup recipe brings ginger and turmeric to the classic warming bowl

by Ellie Krieger
Special to the Washington Post

The chicken soup I grew up eating, the Jewish penicillin my grandmother and generations before her made, is such a part of who I am, I cook it from deeply ingrained memory, and I make it often. But recently, while I was starting to whip up a batch, I had the urge to spike it with a warming tingle of ginger instead of the usual dill.

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