Description
A warm and comforting soup featuring anti-inflammatory turmeric, perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 2 medium Leeks
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 1 cup Peas (optional)
- 1 pound Chicken (boneless skinless breasts/thighs)
- 4 cups Chicken Broth
- 1 can Coconut Milk (unsweetened)
- 1 tablespoon Turmeric (fresh)
- 3 cloves Garlic (minced)
Instructions
- Wash and slice the leeks, onion, carrots, and celery.
- Heat a large pot over medium heat and add a little oil.
- Add the leeks, onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until they soften.
- Add minced garlic and cook for another minute.
- Stir in turmeric and mix well.
- Add the chicken and cook until it turns white.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the coconut milk and peas, and let it heat through.
- Taste and adjust seasoning as needed.
Notes
Serve warm with fresh herbs or lemon juice for extra flavor. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American