Turmeric Chicken Soup
A warm and comforting dish that combines tender chicken, bright vegetables, and the golden spice turmeric, perfect for chilly days.
Ingredients
Main ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 10 oz frozen peas
- 2 stalks celery, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 tbsp fresh turmeric (or 1 tsp ground turmeric)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic, sliced carrots, and celery. Cook for about 5 minutes.
- Add the frozen peas, chicken broth, cooked chicken, and turmeric. Bring to a boil.
- Reduce heat and simmer for about 20 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Use leftover rotisserie chicken to save time. Feel free to add other vegetables like spinach or bell peppers for extra nutrition. Adjust the amount of turmeric to your liking if you prefer a stronger or milder flavor. If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.