Turmeric Chicken Soup Recipe

Turmeric Chicken Soup Recipe

Our Turmeric Chicken Soup recipe combines the spice from Turmeric with coconut milk. Most coconut milk-based soups tend to be overly sweet or heavy, but this soup is the perfect blend.

This recipe is property of GreatChefRecipes.com

Ingredients:
1/4 cup Olive oil
1 medium Onion, diced
1 large Leek, sliced (white and light green parts)
3 large Carrots, peeled and sliced
3 Celery stalks, sliced
4 Garlic cloves, peeled and rough chopped
1 teaspoon Turmeric
1 teaspoon Herbes de Provence
6 cups Chicken broth
1 can Coconut milk (13.5 oz.)
1.5 pounds Chicken breasts (boneless, skinless)
10 oz. Frozen peas
Fresh parsley, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper

Directions:
1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
2. When oil is shimmering, sauté onions, leeks, carrots and celery until softened.
3. Add garlic, turmeric, and Herbes de Provence and cook until fragrant.
4. Pour in broth, add chicken, and bring to a boil.
5. Once soup begins to boil, cover and simmer on low for 30-minutes.
6. Remove chicken from the pot and set aside to cool.
7. Add coconut milk to the pot.
8. Once the chicken has cooled, shred chicken, and return to pot with peas and parsley, and heat through.
9. Season with salt and pepper, garnish with parsley, and serve.

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