Turmeric Chicken Autumn Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Turmeric Chicken Autumn Soup calories by ingredient
Introduction
Creamy Autumn vegetable soup seasoned with ginger and turmeric plus chicken for protein. Creamy Autumn vegetable soup seasoned with ginger and turmeric plus chicken for protein.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)
Tips
The chicken broth can be vegetable broth and tofu can be substituted for chicken...or no chicken period.
Most stores now carry prechopped veggies (fresh or frozen) which can save time but usually adds cost.
Directions
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.
