Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- ½ tsp kosher salt
- 3 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup coconut milk
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, and celery. Sprinkle with salt and sauté for about 10 minutes until softened.
- Add Garlic and Spices: Stir in garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes until fragrant.
- Simmer with Chicken: Pour in chicken broth and add chicken thighs or breasts. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
- Shred the Chicken: Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Finish the Soup: Stir in coconut milk and frozen peas (if using). Simmer for another 5 minutes.
- Season & Serve: Stir in fresh parsley and adjust seasoning with salt and black pepper. Serve hot.
Notes
- Vegetarian option: Replace chicken with chickpeas or tofu and use vegetable broth.
- Spicy variation: Add cayenne pepper or red pepper flakes for extra heat.
- Extra greens: Stir in fresh spinach or kale in the last few minutes of cooking.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Courses, Soups
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory
- Diet: Gluten Free
