Guidelines:
- To sauté vegetables, place a large saucepan over medium heat with olive oil. To the saucepan, add the chopped onion, sliced leek, carrots, and celery.To aid in the release of the vegetable juices, sprinkle with 1 teaspoon of kosher salt.
- Simmer the veggies for 5 to 7 minutes, or until they are soft.
Add the spices and garlic: Add the chicken seasoning, turmeric, and minced garlic. Simmer for a further one to two minutes, or until the spices are evenly incorporated and the garlic is aromatic. - Pour in Liquids: Include the chicken broth and boil the blend. Add the coconut milk and stir to enhance the overall richness of the soup by adding creaminess and a hint of sweetness.
- Add the Chicken: Put the chicken breasts or thighs in the pot. Allow the soup to gently boil for 20 to 25 minutes, or until the chicken is cooked through. After the chicken is done, take it out of the saucepan, shred it with forks, and put it back in.
- Add the frozen peas to the soup and boil for a further five minutes, or until the peas are cooked through, if using. Add one more teaspoon of kosher salt (or to taste) and black pepper to the soup to season it.
- Garnish and Serve: To add a pop of color and freshness, mix in the chopped fresh parsley just before serving.
In summary:
Because of the anti-inflammatory qualities of turmeric, this Anti-Inflammatory Turmeric Chicken Soup is not only a visual feast with its vibrant colors and cozy textures, but it also has major health advantages. Serve this warming and therapeutic soup whenever you need a little extra warmth and well-being, particularly on a chilly day. It’s the epitome of how eating can be both tasty and therapeutic.
