Anti-Inflammatory Turmeric Chicken Soup
**Anti-Inflammatory Turmeric Chicken Soup** is a comforting and nutritious dish packed with health-boosting ingredients. The combination of turmeric, garlic, and vegetables provides anti-inflammatory benefits, while the chicken and broth offer protein and hydration. This soup is perfect for soothing colds, reducing inflammation, or simply enjoying a warm, flavorful meal.
Yield: 4
Materials
- - **Olive oil:** 1/4 cup
- - **Onion diced:** 1 medium
- - **Leek sliced, white and light green parts:** 1 large
- - **Carrots sliced:** 3 large
- - **Celery sliced:** 3 stalks
- - **Garlic chopped:** 3 cloves
- - **Turmeric:** 1 tsp
- - **Poultry seasoning:** 1 tsp
- - **Chicken broth:** 6 cups
- - **Coconut milk:** 13.5 oz can
- - **Chicken boneless, skinless:** 1 1/4 pounds
- - **Frozen peas optional:** 10 oz
- - **Fresh parsley chopped:** 1/4 cup
- - **Salt and pepper:** to taste
Instructions
Sauté Vegetables:
- - Heat olive oil in a large pot over medium heat.
- - Add diced onion, sliced leek, carrots, celery, and a pinch of salt. Sauté until the vegetables are softened, about 5-7 minutes.
Add Aromatics:
- - Stir in the chopped garlic, turmeric, and poultry seasoning. Cook until fragrant, about 1-2 minutes.
Cook Chicken:
- - Pour in the chicken broth and coconut milk. Add the boneless, skinless chicken.
- - Bring to a simmer and cook until the chicken is fully cooked, about 20-25 minutes.
Shred Chicken:
- - Remove the chicken from the pot and shred it using two forks.
- - Return the shredded chicken to the pot.
Add Peas and Parsley:
- - If using, add the frozen peas and chopped fresh parsley to the pot.
- - Heat through until the peas are tender, about 5 minutes.
Season and Serve:
- - Season the soup with salt and pepper to taste.
- - Garnish with additional chopped parsley before serving.