Name: Slow cooked turmeric chicken soup
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast; 5 oz Yukon Gold potato, diced into 3/4-inch pieces; 3/4 medium carrot, sliced into 1/4-inch rounds; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp ground turmeric; 1/2 cup light coconut milk; 1 cup reduced-sodium chicken broth; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 3/4 tsp salt

Nutrition

Per serving

457 calories

Protein: 52g; 45% of calories
Carbs: 40g; 34% of calories
Fat: 11g; 20% of calories

Instructions

Prep 15 min · Cook 7 hr

In a 1.5-quart slow cooker, combine the potato, carrot, onion, garlic, ginger, turmeric, chicken broth, and half the salt. Nestle the chicken breast into the liquid. If using a large slow cooker, place these ingredients in a small oven-safe dish inside the cooker so they remain submerged.
Cover and cook on low for 7 hours. The long simmer allows the potatoes to soften and the flavors to develop. Done when chicken shreds easily and is opaque in the center, 165°F.
Transfer the chicken to a plate and shred into bite-sized pieces with two forks. Stir the shredded chicken and the light coconut milk into the slow cooker. Done when 165°F in the thickest part.
Stir in the lime juice and fresh cilantro. Taste and add the remaining salt if needed to brighten the flavors before ladling into a bowl.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes