Chicken Soup

Our Spring weather has been unseasonably cool and damp these days and I wanted to make something to warm us up.  This quick and easy chicken soup is full of healthy vegetables and the Arthritis Kitchen anti-inflammation fighting ingredient turmeric in the broth.

First saute chopped leeks, onion in a small amount of olive oil.  Add some aromatic seasoning like dried thyme, black pepper.   When onions begin to soften, add carrots, celery or whatever veg you want and give a quick turn in the pan.  Then add 1 litre of good quality chicken stock and an equal amount of water.  Add 1/2 teaspoon of turmeric.  Not only does this give extra warmth and flavor to the soup but it also gives the broth a nice color.   Bring to a good simmer then add in 1 – 2 boneless skinless chicken breasts.  Make sure covered with liquid and poach for 20 min.  Remove chicken and keep warm.  Check soup for seasoning – adjust as desired with salt and pepper.   Just before serving shred the chicken and return to the soup.  Top with freshly chopped flat leaf Italian parsley.

About Arthritis Kitchen

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Posted on May 30, 2010, in Anti-imflammatory ingredients, Foods Known to Help Arthritis, Low Carb, Recipes / Cooking. Bookmark the permalink. Leave a comment.

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