Anti-Inflammatory Turmeric Chicken Soup
A cozy, wholesome soup that combines the warmth of turmeric, hearty chicken, and creamy coconut milk, perfect for soothing meals on chilly days.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup peas (fresh or frozen)
- 2 cups cooked chicken, shredded Can use rotisserie chicken.
Broth and Spices
- 4 cups chicken broth
- 1 can coconut milk
- 2 teaspoons turmeric
- 1 teaspoon ginger (fresh or ground) Fresh ginger preferred.
- to taste Salt and pepper
Optional Garnish
- to taste herbs (e.g., cilantro or parsley) For garnish.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add leeks and onion, sauté until soft.
- Stir in carrots and celery, cooking until tender.
- Add peas and shredded chicken to the pot.
- Pour in chicken broth and coconut milk.
- Stir in turmeric and ginger, add salt and pepper to taste.
Cooking
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Skim any foam that rises to keep the broth clear.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
For added texture, consider adding cooked rice or quinoa in the last five minutes. You can substitute the coconut milk with light cream if desired, but add it at the end.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 5g
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