Turmeric Chicken Autumn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 sweetpotato, 5" long Sweet potato 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 cup, cubes Butternut Squash 2 serving Apple, Gala (medium) .5 cup, chopped Onions, raw 1 clove Garlic 4 cup Swanson Natural Goodness Chicken Broth 2 tsp Turmeric, ground 2 tsp Ginger Root 24 ounces Chicken Breast (cooked), no skin, roasted 2 cup mooala organic Oatmilk unsweetened coconut (by ELIZABETHGOBLEE)
Peel, de-seed, and chop-dice all the vegetables and apples. Saute onion and garlic with olive oil if needed. Add broth, garlic, ginger, turmeric, butternut, sweet potato, apple, 1/2 of the potatoes, and the garlic onion mixture to pressure cooker for 30 minutes. Boil or bake chicken breasts then chop/dice. Use stick blender to blend soup. Add rest of diced potatoes and chicken to blended soup in pressure cooker and cook for another 15-20 minutes. Mix in milk. Serve with feta, pepitas and rosemary bread.
Serving Size: Makes 12, 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FAITHGIRL.
Serving Size: Makes 12, 1.5 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user FAITHGIRL.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 2.3 g
- Cholesterol: 35.6 mg
- Sodium: 258.4 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.3 g
- Protein: 16.1 g