Description
A delicious and healthy soup infused with turmeric, designed to boost your health and reduce inflammation.
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 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 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
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté for 14-16 minutes until leeks are soft and caramelized.
- Add chopped garlic, turmeric, and poultry seasoning, sautéing for another 2-3 minutes until fragrant.
- Add broth, coconut milk, and raw chicken to the pot, bringing to a bare simmer. Cover partially and simmer on low for 15-20 minutes until chicken is cooked and veggies are tender.
- Remove chicken from the pot and shred into bite-sized pieces. Return chicken along with frozen peas and parsley to the pot. Allow to simmer for another 5 minutes.
- Season with salt and pepper to taste and serve garnished with extra parsley if desired.
Notes
- This soup is rich in anti-inflammatory ingredients.
- Adjust seasoning as preferred.
- Frozen peas add color and sweetness but are optional.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg