Description
A nourishing anti inflammatory turmeric chicken soup made with tender chicken, coconut milk, fresh vegetables, and warming spices to support gut health.
Ingredients
1 1/4 lbs boneless skinless chicken thighs or breasts
1/4 cup olive oil
3 large carrots, diced
3 celery stalks, chopped
1 large leek, sliced
1 medium onion, diced
3 garlic cloves, minced
1 tsp turmeric powder
1 tsp poultry seasoning
2 tsp kosher salt
1/2 tsp black pepper
6 cups chicken broth
1 (13.5 oz) can coconut milk
1 (10 oz) bag frozen peas
1/4 cup fresh parsley, chopped
Instructions
1. Dice vegetables and chicken.
2. Heat olive oil and sauté onion, leek, carrots, and celery.
3. Add garlic and cook briefly.
4. Stir in turmeric, seasoning, salt, and pepper.
5. Add chicken and broth. Simmer 20-25 minutes.
6. Stir in coconut milk and peas.
7. Finish with parsley and serve warm.
Notes
Store refrigerated up to 4 days.
Freeze up to 3 months.
Add fresh ginger for extra warmth.