Directions:
- Prepare the Vegetables:
- Heat olive oil in a large soup pot over medium heat. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon of kosher salt. Sauté for 14-16 minutes until the leeks are soft and the vegetables have begun to caramelize.
- Add Flavors:
- Stir in the chopped garlic, turmeric, and poultry seasoning. Continue sautéing for an additional 2-3 minutes until the garlic is fragrant and the spices are well combined with the vegetables.
- Simmer the Soup:
- Pour in the chicken broth and coconut milk, stirring to combine. Add the raw chicken, ensuring it is fully submerged in the liquid. Partially cover the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Final Ingredients:
- If using, add the frozen peas and chopped parsley. Simmer for a few more minutes until the peas are bright green and heated through.
- Season and Serve:
- Adjust the seasoning with additional salt and pepper if needed. Garnish with extra parsley before serving.
Nutrition:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Calories: Approximately 350 per serving
- Servings: 4
Tips for Success:
- Turmeric: Fresh turmeric can be used for a more intense flavor, but ground turmeric is perfectly fine and convenient.
- Chicken: Thighs add more flavor and are less likely to dry out compared to breasts, but feel free to use whatever you prefer.
- Coconut Milk: The coconut milk adds creaminess and a subtle sweetness. If you prefer a lighter soup, you can use light coconut milk or reduce the amount.
This Anti-Inflammatory Turmeric Chicken Soup is more than just a meal; it’s a warm hug in a bowl that supports your health and satisfies your taste buds. Enjoy this soup as a nourishing part of your meal routine, especially during colder months or when you need a comforting pick-me-up.
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