Description
A nourishing turmeric chicken soup that combines aromatic vegetables and tender chicken, packed with anti-inflammatory benefits.
Ingredients
Scale
- 2 leeks, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup peas
- Fresh herbs (cilantro or parsley) for garnish
Instructions
- Heat a large pot over medium heat.
- Sauté leeks, onions, carrots, and celery until softened.
- Add garlic, ginger, turmeric, black pepper, and salt; sauté for 1-2 minutes.
- Add the chicken pieces and cook until golden brown.
- Pour in the chicken broth and coconut milk, bring to a boil.
- Reduce heat and let simmer for 20-25 minutes.
- Add peas and heat through for 5 minutes.
- Serve garnished with fresh herbs.
Notes
Feel free to substitute chicken with turkey or chickpeas for a vegetarian option. Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: turmeric soup, chicken soup, anti-inflammatory recipe, healing soup
