Like many other people, I have to dial back the holiday gluttony and return to a healthier lifestyle. Turmeric is heralded as a natural way of helping deal with inflammatory issues such as joint pain, liver disease, and so forth. I decided to try a chicken turmeric soup to improve our “natural” ability to deal with the aches and pains of getting older. The experiment was a success, and my husband, who is my official taste tester, approved.

A couple of things to note:

I use chicken tenders in my soup. They are quick and easy to cook and very tender. I can also more easily portion control the amount of chicken. Cooking for two is always a challenge for a woman who raised six children!

I used leeks in my soup. This isn’t an ingredient most people use regularly, so here are a couple of things you should know about leeks. They need to be WELL CLEANED before putting them in the soup pot. Unlike scallions, leeks tend to retain a large amount of dirt between the layers. Trim the tops off, cut off the root end, and cut the lead in half lengthwise. This will help you separate the layers. I usually submerge them in a bowl of water and gently clean them to dislodge the dirt before slicing them for the recipe.

INGREDIENTS:

1 pound chicken tenders
1 medium onion, diced
3 cloves garlic, finely minced
3 carrots, cleaned, unpeeled, and sliced into uniform slices about 1/4 inch thick
3 stalks celery, cleaned and diced
2 leeks, cleaned and sliced into 1/4-inch pieces
1 teaspoon turmeric
1 teaspoon poultry seasoning
1 can (13.5 oz.) coconut milk
6 cups chicken broth
kosher salt
black pepper

INSTRUCTIONS:

In a large stock pot, cover the chicken tenders with water and add about a teaspoon of kosher salt. Cook gently over medium heat until chicken is just cooked through and tender. Remove chicken from the broth. Add additional chicken broth to the amount in the pan to equal about 6 cups.

Add the onion, garlic, carrots, celery, leeks, turmeric, and poultry seasoning to this. Simmer until the vegetables begin to soften. Add the chicken, coconut milk, salt and pepper to taste.

Continue a gentle simmer on low to allow the spices to meld. Easy and ready to serve!

“Eating healthy doesn’t have to be boring and exploring new ingredients and methods can make most diet plans a little more sustainable.”

GRAMMY