Anti-Inflammatory Turmeric Chicken Soup
This nourishing soup combines the anti-inflammatory properties of turmeric with the comforting flavors of chicken and vegetables.
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
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon poultry seasoning
6 cups chicken broth (preferably low-sodium)
1 (13.5-ounce) can coconut milk
1.25 pounds boneless, skinless chicken thighs or breasts
1 (10-ounce) bag frozen peas (optional)
1/4 cup chopped fresh parsley
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper
**Juice of 1 lemon
Instructions:
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced leek, cooking until softened, about 5 minutes. Add the sliced carrots and celery, cooking for an additional 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground turmeric, and poultry seasoning. Cook for 1-2 minutes until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and add the boneless, skinless chicken thighs or breasts. Let the soup simmer for 10-15 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Add Coconut Milk and Peas: Stir in the coconut milk and frozen peas (if using). Continue to simmer for an additional 5 minutes.
- Season and Add Lemon: Season the soup with sea salt and black pepper to taste. Stir in the lemon juice.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley.
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Enjoy this warm, comforting soup that’s both flavorful and beneficial for reducing inflammation.