The tang and spice of fresh turmeric root really shines in this easy weeknight turmeric chicken soup. It's a delicious twist on classic chicken soup that uses leftover chicken, lots of fresh vegetables, chicken bone broth, and a spiced turmeric coconut milk.
2celery stalksincluding the tender green leaves, diced
2c.chicken bone broth or stock
½tspcracked black pepper
pinchred pepper flakes
naanfor serving (optional)
Peel and slice turmeric. In a food processor, blend the turmeric root with the cumin, coriander and coconut milk until smooth.
Heat a dutch oven over medium-high heat. Add the coconut oil and heat until it melts. Add the onion and sauté until translucent and starting to brown around the edges, 6-8 minutes. Add the garlic and sauté until fragrant, 1 minute.
Deglaze the pan with a few tablespoons of the spiced turmeric-coconut milk, scraping up the browned bits from the bottom of the pan.
Add the remainder of the turmeric-coconut milk to the dutch oven, along with the carrots, celery, chicken bone broth, roasted chicken, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to low and simmer until the vegetables are tender and the stew is slightly thick, 20-25 minutes.
Ladle the stew into bowls and top with fresh chopped cilantro. Serve immediately with naan bread.
Make it Vegetarian/Vegan. Omit the chicken and substitute chickpeas and potatoes. Sub vegetable broth for chicken.