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 chicken 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 in a large soup pot over medium heat. Sauté diced onion, leeks, carrots, celery, and kosher salt until softened (about 14–16 minutes).
- Add chopped garlic, turmeric, and poultry seasoning; sauté for another 2–3 minutes until fragrant.
- Pour in chicken broth and coconut milk; add raw chicken pieces. Bring to a simmer while partially covered.
- Simmer on low heat until chicken is cooked through (15–20 minutes). Avoid vigorous boiling.
- Remove chicken to shred into bite-sized pieces; return to the pot along with optional frozen peas and fresh parsley. Simmer gently for 5 more minutes.
- Adjust seasoning with salt and black pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg