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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Turmeric Chicken Soup Recipe

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This recipe for Spicy Turmeric Chicken Soup is from Courtney's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. boneless skinless chicken breast
2 qts. chicken broth
1 large onion, peeled and chopped
3 c. broccoli florets
2 1/2 c. sliced carrots
2 c. chopped celery
1 1/2 c. frozen peas
1/4 c. chopped parsley
3 tbsp. fresh ginger, shredded or grated
4 garlic cloves minced
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1/4 - 1/2 tsp. crushed red pepper
1/4 tsp. ground turmeric
salt and pepper to taste
Directions:
Directions:
1.) Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.
2.) Add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
3.) Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
4.) Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.
Number Of Servings:
Number Of Servings:
10-12 bowls
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Crushed red pepper can be omitted to remove spice.

 

 

 

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