ANTI INFLAMMATORY TURMERIC CHICKEN SOUP
Recipe
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:—-
-Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes until leeks are soft.
-Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
-Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
-Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
-Season with salt and pepper, garnish with parsley, and serve.
-Prep Time: 20 minutes
-Cooking Time: 40 minutes
-Total Time: 60 minutes
-Kcal: 350 per serving
-Servings: 4 servings