Description
A comforting and nourishing chicken soup packed with anti-inflammatory ingredients like turmeric and ginger, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 leek, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 teaspoons ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sliced leeks, chopped onions, carrots, and celery to the pot. Sauté until they soften.
- Stir in the diced chicken and cook until it turns golden brown.
- Pour in the chicken broth and coconut milk. Add the turmeric, garlic powder, ginger powder, salt, and pepper.
- Bring the mixture to a simmer. Cover the pot and let it cook for about 20 minutes.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Adjust the seasoning as needed. Garnish with fresh herbs for presentation before serving.
Notes
For added freshness, consider topping with cilantro or parsley just before serving. You can also incorporate leafy greens for extra nutrition.
