Turmeric Chicken Soup

Servings: 4



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.

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