Description
A wholesome and healing soup made with chicken, turmeric, and fresh vegetables, perfect for chilly nights or when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 large leek, chopped
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup peas (fresh or frozen)
- 2 chicken breasts, diced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon turmeric
- 1 teaspoon ginger
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped leek and diced onion, sautéing until translucent.
- Incorporate chopped carrots and celery, cooking for another five minutes.
- Add diced chicken, cooking until it turns white and is no longer pink.
- Sprinkle in turmeric and ginger, stirring to distribute evenly.
- Pour in chicken broth and bring to a boil.
- Reduce heat, add coconut milk and peas, and let simmer for 10-15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a creamier soup, blend a portion after simmering. Store leftovers in an airtight container for up to three days in the fridge or three months in the freezer.
