Slow Cooker Coconut Turmeric Chicken Soup

Prep Time: 10 Mins

Slow Cook Time: 2-3 hours or 6-7 hours

Pressure Cook Time: 5 mins

Serves: 3-4

This gut-loving soup is packed with anti-inflammatory turmeric and ginger! It is best cooked in a slow cooker to get the most tender chicken breasts, but if you are in a rush pressure cooking is a great option.

Ingredients

500g chicken breast

1 teaspoon coconut oil or olive oil

1 yellow onion, diced

1 green pepper, diced

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 teaspoons ground turmeric

4 cups chicken broth

1 can coconut milk (use light coconut milk for a lighter soup)

2 medium sweet potato (400-500g), cut into 2cm inch cubes

1 teaspoon fine sea salt, plus more to taste

1 can 400ml chickpeas, drained and rinsed

Fresh cilantro for garnish

Directions

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1. Lightly salt both sides of your chicken breasts and set aside while prepping the other ingredients.

2. Using the sauté function of your slow cooker / instant pot heat the oil and add the onion and green pepper. Cook until softened but not browned, 3-4 minutes. Add the ginger, garlic, and turmeric and cook for 1-2 more minutes. Add the chicken broth, coconut milk, butternut, a teaspoon of salt and chicken breasts. Mix to combine.

3. Slow cook on high for 2.5-3.5 hours or on low for 6-7 hours. Pressure cook on high for 5 minutes with a natural release of 10 minutes. Ensure the chicken is cooked to 165F. Skim the top of the soup of any chicken scum. Remove the chicken shred it with two forks and return to the soup. Add the chickpeas to the soup. Serve with fresh cilantro for garnish.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  Calories: 642

  Carbohydrates: 45g

  Protein: 46g

  Fat: 31g

  Saturated Fat: 21g

  Fiber: 5g

  Sugar: 13g