Turmeric Chicken Soup

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Olive Oil in a pot on medium-high heat and then add the Celery, Carrot and Onion, and sauté for 3 minutes. Add the Garlic and sauté for another 30 seconds (don’t let the garlic go brown).

    Add the diced Chicken, Ground Cumin and Turmeric and cook for 3 minutes, then pour in the Chicken Stock, Dried Parsley, Bay Leaf, and Sea Salt & Black Pepper and bring to the boil. Reduce the heat, cover, and simmer for 25 minutes, stirring occasionally.


    *Always check the packaging on stock and stock pots/cubes to make sure they do not contain wheat flour if you are gluten intolerant.

Article ID,18314788921,Servings,4,Paper Link,https://paper.dropbox.com/doc/Turmeric-Chicken-Soup--AajHMr8OBtoUKmxUmMVXPeHtAg-Iy9n9Fa6BUbf8PFMpSVBV
Day,Lunch,Dinner
Calories,270,Macros
Fat,9g,84
Protein,30g,121
Carbohydrates,16g,65
Allergens,Nut-Free,Soy-Free,Gluten-Free,Egg-Free,Milk-Free,Seafood-Free
Suitability,Fat-Loss,Gluten-Free,Detox,Low-Carb

Ingredient,Amount,Style
"Boneless, Skinless Chicken Breast ",400g,diced
Chicken Stock*,4 Cups
Onion,1,diced
Carrot,1,chopped
Celery,1 Stalk,chopped
Garlic,3 Cloves,minced
Olive Oil,1 Tablespoon
Turmeric,1 Tablespoon
Ground Cumin,1 Teaspoon
Dried Parsley,½ Teaspoon
Bay Leaf,1
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.