Turmeric chicken soup is a comforting dish made with chicken, vegetables, and spices, particularly turmeric, which adds a warm flavor and vibrant color. It’s often enjoyed for its potential health benefits, especially during cold and flu season. This dish taste even better the next day.
Turmeric Chicken Soup
Ingredients:
2 tbsp of olive oil
4-6 cloves garlic minced
1 onion, diced
2 large carrots, cut into 1/4 slices
2 celery stalks, chopped
1 bunch of kale, stems removed and roughly chopped
1 tbsp ginger grated
1 tbsp turmeric, grated (or 1 teaspoon ground turmeric)
8 cups low sodium chicken broth
1 pd chicken breast or thighs (boneless and skinless) or shredded rotisserie chicken
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon salt
Pepper, to taste
Directions:
In a bowl, mash together all ingredients.
Spoon the butter mixture onto a piece of parchment paper or plastic wrap and roll into a log shape.
Twist ends of and wrap well.
Chill in refrigerator for at least 3 hours before using. You may freeze for later date.
Serve on fish, chicken or meat dishes.
Yield: 8 servings
Total Time: 40 minutes
Tips
Pearl couscous keeps absorbing liquid, so without planning you wake up to stew, not soup. Undercook it slightly and take off the heat when couscous is just shy of al dente; it will finish cooking as it cools and again when reheated.
Recipe and photo contributed by Kathy Jacobsen