Easy Chicken and Turmeric Soup

It’s cold, wet and windy and all you feel like is a warm pot of soup on the stove…or fireplace….or to keep in your slow cooker. Well…look no further. We have saved you from having a cold tummy and added that little bit extra for if you are feeling under the weather. Mrs Rogers Basil, Oregano, Rosemary and Turmeric are here to create the most tastiest soup, just for you and your family.

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It’s cold, wet and windy and all you feel like is a warm pot of soup on the stove…or fireplace….or to keep in your slow cooker. Well…look no further. We have saved you from having a cold tummy and added that little bit extra for if you are feeling under the weather. Mrs Rogers Basil, Oregano, Rosemary and Turmeric are here to create the most tastiest soup, just for you and your family.

 2 Chicken Breasts or store bought Roast Chicken
 1 Tbsp Rice Bran Oil
 1 head of Garlic, skin removed and cloves sliced
 1 Onion, diced
 2 Carrots, grated
 6 cups Water
 2 Tbsp Chicken Stock
 1 can Coconut Cream
 Grind of Mrs Rogers Salt and Peppercorns to taste
1

In a large pot, add the oil and fry the onions until just browning. Add the garlic and continue to cook for another 2 minutes. Add the water, chicken stock, all the herbs and carrot and bring to the boil. Add the chicken breasts whole. Simmer for 30 minutes.

2

Remove the chicken breasts and using a fork, pull the meat off. Don’t worry if it isn’t completely cooked. Return the meat to the soup and cook until the chicken is completely cooked. Taste and see if the soup needs any additional salt or pepper. Add the turmeric and coconut cream and bring to a palatable heat. Serve with crunchy bread or noodles.

Ingredients

 2 Chicken Breasts or store bought Roast Chicken
 1 Tbsp Rice Bran Oil
 1 head of Garlic, skin removed and cloves sliced
 1 Onion, diced
 2 Carrots, grated
 6 cups Water
 2 Tbsp Chicken Stock
 1 can Coconut Cream
 Grind of Mrs Rogers Salt and Peppercorns to taste

Directions

1

In a large pot, add the oil and fry the onions until just browning. Add the garlic and continue to cook for another 2 minutes. Add the water, chicken stock, all the herbs and carrot and bring to the boil. Add the chicken breasts whole. Simmer for 30 minutes.

2

Remove the chicken breasts and using a fork, pull the meat off. Don’t worry if it isn’t completely cooked. Return the meat to the soup and cook until the chicken is completely cooked. Taste and see if the soup needs any additional salt or pepper. Add the turmeric and coconut cream and bring to a palatable heat. Serve with crunchy bread or noodles.

Easy Chicken and Turmeric Soup