Description
A quick and nutritious soup combining wholesome ingredients with anti-inflammatory properties.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups coconut milk
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 tablespoon turmeric
- 1 teaspoon ginger
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley or cilantro)
Instructions
- Start by dicing your onions into ¼-inch pieces.
- In a large pot over medium heat, add a drizzle of olive oil and sauté the diced onion and minced garlic until translucent, about 2-3 minutes.
- Pour in the chicken broth and bring to a gentle boil. Add the sliced carrots and diced celery. Let simmer for about 5 minutes until the vegetables are tender.
- Stir in the shredded chicken, turmeric, and ginger, mixing well. Let it cook for another 3-5 minutes.
- Reduce heat to low and slowly stir in the coconut milk, heating through without boiling.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh herbs. Enjoy!
Notes
Optional: For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg