Turmeric Chicken Soup with Sautéed Onions

This immunity boosting Turmeric Chicken soup boasts big flavors on the classic chicken soup and is fully prepared in just 1 hour!

We have all been a tiny bit wintery ill these past few months…like the snotty noses, yucky coughs and more snotty noses. So a good immunity boosting soup is just what I was looking for.

AND since it is American Heart Association month–Turmeric is a perfect addition. the NCBI (National Center for Biotechnology information) published an article about the role of Turmeric (curcumin) in cardiovascluar disease. The results were a YES. It aides in anti-inflammatory processes….which means it is anti-inflammatory, anti-oxidant, anti-carcinogenic. So all good things for your heart this Heart month.

And per a good old google search. 

 Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. (eye roll because no one really knows what that means). But i’m pretty sure I believe it. It also says Turmeric can help your memory? I’ll believe that too:) 

This soup was just what we needed. And I made it during Theo’s nap! So not that long is the point:)  

INGREDIENTS:

• Boneless skinless chicken breast

• 3 large carrots

• 2 celery stalks

• Coconut oil

• Onion

• Garlic

• Salt

• Pepper

• Turmeric

• Black pepper

• Chopped parsley

• bay leaf

• Lemon juice

• Chicken broth

• Plain yogurt (for serving)

• Wild rice (optional)

STEP: #1

Saute the onion with coconut oil for about 10 min in YOUR SOUP POT. Be patient and let the onion become transluscent and golden brown! Cover it, it makes it carmelize better. Then after it is carmelized, add the garlic and let carmelize more for about 5 min. Remove from medium quart stock pot and set aside. Don’t rinse out the pot!

STEP: #2:

Cut chicken breast in half and smother with turmeric. Place in stock pot and sear on both sides on medium heat to really embed that turmeric. (About 2 min). Add more coconut oil if needed. Add 6 cups chicken broth and let simmer on medium heat for about 25 min or until chicken is tender enough it falls apart easily with a fork. No need to cover.

STEP: #3

Chop carrots into thick disks, chop celery into skinny chunks. Remove the chicken, shred it and set it aside. Place the carrots and celery into the stock and continue to cook on medium heat, uncovered for about 10 min or until soft to be forked. Cook wild rice if using in another saucepan.

STEP: #4

Add back in chicken and stir to mix. Add lemon juice and parsely. When dished out to bowls, top with sautéed onions/garlic mixture and plain yogurt.

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It’s adapted from a bon appetite recipe.