Turmeric Chicken Soup
A one pot soup of chicken, carrots, celery, and peas simmered in a golden turmeric broth.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 large carrot sliced
- 2 celery stalks sliced
- 4 cup low sodium chicken broth
- 2 cup cooked chicken shredded, such as rotisserie chicken
- 10 oz frozen peas
- 1 tbsp fresh turmeric grated, or 1 tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh herbs optional, for garnish
Instructions
Cooking
- Saute. Cook the onion in the olive oil over medium heat until translucent.
- Build. Add the garlic, carrot, and celery and cook five minutes.
- Simmer. Add the peas, broth, chicken, and turmeric, bring to a boil, then simmer twenty minutes.
- Season. Stir in the salt and pepper and serve hot with herbs.
Notes
Substitutions: Use one teaspoon ground turmeric in place of fresh.
Tips: Use rotisserie chicken and keep the simmer gentle.
Storage: Refrigerate up to three days or freeze up to three months. Reheat to 165 degrees F.
Nutrition does not include the optional fresh herbs.