Anti-Inflammatory Turmeric Chicken Soup (Print Version)
# Ingredients:
01 -
¼ cup olive oil.
02 -
1 medium onion, diced.
03 -
1 large leek, sliced (white and light green parts).
04 -
3 large carrots, sliced.
05 -
3 stalks celery, sliced.
06 -
3 cloves garlic, chopped.
07 -
1 teaspoon turmeric.
08 -
1 teaspoon poultry seasoning.
09 -
6 cups chicken broth.
10 -
13.5 oz can coconut milk.
11 -
1 ¼ pounds boneless, skinless chicken breasts or thighs.
12 -
10 oz frozen peas (optional).
13 -
¼ cup fresh parsley, chopped.
14 -
Sea salt and pepper to taste.
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced leek, carrots, celery, and a pinch of sea salt. Cook until the vegetables are softened, about 5-7 minutes.
02 -
Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes until the spices become fragrant.
03 -
Pour in the chicken broth and coconut milk. Add the chicken breasts or thighs to the pot. Bring the soup to a gentle simmer and cook for about 20 minutes, or until the chicken is fully cooked.
04 -
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
05 -
Stir in the frozen peas (if using) and chopped parsley. Let the soup heat through for another 5 minutes.
06 -
Season the soup with sea salt and pepper to taste. Garnish with extra fresh parsley if desired.
# Notes:
01 -
Tip: For extra anti-inflammatory benefits, add a pinch of black pepper to enhance the absorption of turmeric.