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.