Chicken Turmeric Leek Soup
Servings: 10 cups
Ingredients
- 2 tablespoons coconut oil
- 3 large leeks chopped
- 1 red pepper diced
- 1 cup celery chopped
- 2 cups mushrooms button, crimini, or your favorite, finely chopped
- 2-3 cups chicken breast chopped
- 3 garlic cloves chopped
- 9 cups chicken broth
- 29 ounces or 3 1/2 cups pumpkin, pureed
- 1 cup brown rice
- 4 tablespoons chia seeds
- 2 tablespoons red wine vinegar
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon turmeric
- 1 teaspoon pepper or to taste
- ¼ teaspoon smoked paprika
- sea salt to taste
- 2 cups broccoli florets you can use frozen if needed
Instructions
- In a large stock pot, add oil, leeks, peppers, celery, mushrooms, chicken and garlic and saute until chicken is lightly cooked and veggies begin to brown.
- Add chicken broth, pumpkin puree, rice, chia seeds, red wine vinegar, sage, thyme, turmeric, pepper, paprika, and salt.
- When rice is almost cooked through, add broccoli florets. It's ready to eat when rice and broccoli is cooked to taste.