Description
A warm and comforting soup packed with the goodness of turmeric and hearty vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved 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 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 leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning, sautéing for another 2-3 minutes until fragrant.
- Add chicken broth, coconut milk, and raw chicken, bringing to a bare simmer.
- Cover partially and simmer on low for about 15-20 minutes until chicken is cooked and veggies are tender.
- Remove chicken to shred and return to pot along with frozen peas and fresh parsley, simmering for an additional 5 minutes.
- Season to taste with salt and pepper, serve garnished with extra parsley if desired.
Notes
For a creamier soup, double the coconut milk. Store leftovers in an airtight container for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg