Turmeric Chicken Soup
Ingredients
¼ cup Olive oil
1 medium Onion (diced)
1 large Leek (sliced, white and light green parts)
3 large Carrots (sliced)
3 stalks Celery (sliced)
3 cloves Garlic (chopped)
1 tsp Turmeric
1 tsp Poultry seasoning
6 cups Chicken broth
1 (13.5 oz) can Coconut milk
1¼ pounds Chicken (boneless, skinless)
10 oz Frozen peas (optional)
¼ cup Fresh parsley (chopped)
Sea salt & black pepper, to taste
Directions
In a large pot, heat olive oil over medium heat. Add onion, leek, carrots, celery, and a pinch of salt. Cook for 5–7 minutes, stirring, until vegetables are softened and fragrant.
Stir in garlic, turmeric, and poultry seasoning. Cook for 1–2 minutes, just until aromatic (be careful not to burn the garlic).
Pour in the chicken broth and bring to a simmer. Add the chicken breasts or thighs, cover, and cook for 20–25 minutes, until the chicken is fully cooked and tender. Remove the chicken from the pot, shred it with two forks, and return it to the broth.
Stir in the coconut milk and let the soup heat through.
Add frozen peas (if using) and cook for 3–5 minutes.
Finish with fresh parsley, and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with extra parsley or cracked black pepper, and enjoy warm.
