Description
A delightful blend of tender chicken, vibrant vegetables, and creamy coconut milk, this soup not only nourishes but also fights inflammation.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green peas
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup full-fat coconut milk
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in turmeric, thyme, oregano, black pepper, and salt. Cook for 1 minute to release aromas.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and green peas. Reduce heat and simmer for 10 minutes.
- Stir in coconut milk and simmer for another 5 minutes until creamy.
- Taste and adjust seasoning as needed. Garnish with parsley if desired.
- Serve hot and enjoy!
Notes
Experiment with additional veggies like spinach or kale for more nutrients. Adjust spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, anti-inflammatory, creamy soup, healthy recipes, comfort food