Chicken Turmeric Soup
Prep:
|
Cook:
45-50 minutes
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Ingredients
2 cups cooked and shredded chicken thighs
5 chopped stalks of celery
2 chopped red bell peppers deseeded and
2 cloves of garlic minced
4 cups chicken broth
½ tsp fresh grated turmeric
3 TBSP olive oil
¾ tsp salt
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366 grams cooked and shredded chicken thighs
5 chopped stalks of celery
2 chopped red bell peppers deseeded and
2 cloves of garlic minced
948 ml chicken broth
½ tsp (2.5 ml) fresh grated turmeric
3 TBSP (45 ml) olive oil
¾ tsp (3.75 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
MED
IBD-AID P3
Dietary Requirements
Dairy-Free
Gluten-Free
Egg Free
Grain-Free
Lactose-Free
Nut Free
Shellfish Free
Soy Free
Instructions
- Preheat oven to 350ºF (177ºC).
- Place chicken on baking tray and drizzle with 1 TBSP (15 ml) olive oil and 1/2 tsp (2.5 ml) salt. Bake chicken in oven for 20-25 minutes until cooked through.
- While chicken is cooking, heat olive oil in a large ceramic pot on the stove on medium heat.
- Add the celery, red peppers and salt and sauté for 10 minutes until softened.
- Add the garlic and sauté for 1 minute.
- Add the broth and turmeric, cover the pot and simmer on medium for 15 minutes until the veggies are thoroughly cooked.
- While soup is simmering, shred the chicken into smaller pieces. Add the cooked chicken until warmed through and enjoy!
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Nutritional Info
Storage
Notes
This recipe can easily be doubled or tripled to allow you to freeze individual portions.
Used with permission from
Harvest and Healing
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