Healthy Soup Recipes | Anti-Inflammatory Turmeric Chicken Soup
Delicious and Nourishing Soup Recipes with Chicken – Anti-inflammatory turmeric chicken soup
Ingredients
- ¼ cup olive oil
- 1 medium onion diced
- 1 large leek (use white and light green parts cut in half and slice
- 3 large carrots thinly sliced
- 3 celery stalks thinly sliced
- 1 teaspoon kosher salt
- 3 garlic cloves chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 can coconut milk
- 1 ¼ pounds chicken thighs or breasts without skin or bones
- 1 bag frozen peas optional
- ¼ cup fresh parsley chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Add olive oil to a large soup pot and heat over medium heat. Add the carrots, leeks, onions, and celery with a teaspoon of Kosher salt and sauté stirring from time to time for about 14 to 16 minutes. (leeks should be soft and a bit caramelized).
- Add turmeric, chopped garlic, and poultry seasoning and sauté for 2 to 3 minutes, stirring occasionally until spices and garlic are fragrant.
- Add in the coconut milk, chicken broth, and uncooked chicken to the pot and bring to a simmer. Submerge the chicken beneath the broth and partially cover the pot. Simmer on low heat for about 15 to 20 minutes (the chicken should be cooked and the veggies tender).
- Take of the cover and remove the chicken thighs or breasts and place on a cutting board. Let it cool down a bit then shred using two forks or cut into small cubes. Put the chicken back to the pot along with fresh parsley and frozen peas if you choose to use them. Simmer on low for about 5 minutes to warm the chicken and cook the peas until soft.
- Sprinkle some salt and pepper and to your soup with some fresh parsley if you want. Enjoy!