Empty My Fridge
Lemon Turmeric Chicken Soup
Ingredients
- Olive oil2 tbsp
- Onion · chopped1
- Garlic · minced2 cloves
- Chicken breast8 oz
- Salt1 tsp
- Black pepper½ tsp
- Turmeric1 tsp
- Carrot · diced1
- Potato · peeled diced1
- Chicken stock6 cups
- Pea · frozen1 cup
- Rice · cooked, for serving
- Lemon1
- Parsley · chopped½ cups
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, until translucent.
- Add the garlic, then the chicken, salt, pepper and turmeric. Stir until the chicken is no longer pink.
- Add the carrot, potato and stock. Simmer for 30 to 40 minutes, until all the vegetables are tender.
- Add the peas and cook for 5 more minutes. Taste and adjust the salt.
- Serve over rice or on its own, with a squeeze of lemon juice and chopped parsley.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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