19/08/2024
Anti-Inflammatory Turmeric Chicken Soup 😋
Ingredients:
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, halved lengthwise, thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1 (13.5-ounce) can coconut milk
1 1/4 pounds boneless, skinless chicken thighs or breasts
1 (10-ounce) bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
Directions:
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat.
Add the diced onion, sliced leek, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the chopped garlic, turmeric, and poultry seasoning. Stir and cook for another 2 minutes, until fragrant.
Add the Broth and Chicken:
Pour in the chicken broth and coconut milk. Stir to combine.
Add the chicken thighs or breasts to the pot.
Bring the soup to a simmer, reduce the heat to low, and cover. Cook for about 25-30 minutes until the chicken is cooked through.
Shred the Chicken:
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the soup. If using frozen peas, add them now.
Stir in the chopped parsley, salt, and black pepper. Simmer for an additional 5 minutes.
Serve:
Ladle the hot soup into bowls.
Garnish with extra parsley if desired.
Enjoy your nourishing and anti-inflammatory Turmeric Chicken Soup!
