Slow cooker Anti-inflammatory Soup

Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon ground turmeric
• ½ teaspoon of ground ginger
• ½ teaspoon black pepper
• 6 cups chicken stock
• 900gm boneless, skinless chicken breasts
• 1 cup coconut milk
• Salt to taste
• Fresh parsley, chopped to garnish

Method

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic, sauté until onion is translucent, about 5 minutes.

Transfer the sauteed onion and garlic to slow cooker.

Add carrots, celery, red bell pepper, turmeric, ginger, black pepper and chicken

stock to the slow cooker stirring to combine.

Place the chicken breasts on top of the vegetables and broth. Set the slow cooker on low and cook for 6 hours.

After 6 hours, remove the chicken breasts, shred them with two forks and return the shredded chicken to the slow cooker.

Stir in the coconut milk and continue to cook on low for another 30 minutes.

Season with salt to taste.

Serve hot, garnished with fresh parsley