Description
A soothing and delicious chicken soup with anti-inflammatory properties, featuring turmeric and a mix of fresh vegetables.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless thighs or breasts
- 1 10 ounce bag frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté for 14-16 minutes until soft.
- Add chopped garlic, turmeric, and poultry seasoning, sauté for another 2-3 minutes until fragrant.
- Add broth, coconut milk, and raw chicken to the pot. Bring to a bare simmer and partially cover, simmering for 15-20 minutes until chicken is cooked through and vegetables are tender.
- Remove chicken from pot and shred it. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Simmer for another 5 minutes until peas are bright green.
- Season to taste with salt and pepper, and serve garnished with extra parsley if desired.
Notes
- Make sure not to boil the soup too vigorously to prevent the coconut milk from splitting.
- Frozen peas can be added or omitted based on preference.
- Adjust seasonings to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg