Ingredients
– 1/4 cup cooking fat (such as olive oil, avocado oil, or ghee)
– 1 medium onion, diced
– 1 large leek (white and light green parts), halved lengthwise and thinly sliced
– 3 large carrots, thinly sliced
– 3 stalks celery, thinly sliced
– 1 teaspoon kosher salt (plus extra to taste)
– 3 cloves garlic, chopped
– 1 teaspoon turmeric
– 1 teaspoon poultry seasoning
– 6 cups chicken broth (vegetable broth can be used as a substitute)
– 1 can (13.5 ounces) coconut milk (optional for richness)
– 1 1/4 pounds boneless skinless chicken thighs or breasts (breasts cut into pieces)
– 1 bag (10 ounces) frozen peas (optional, can be replaced with broccoli florets, baby spinach, or kale)
– 1/4 cup chopped fresh parsley (other fresh herbs such as dill or cilantro can be used)
– 1/2 teaspoon black pepper
Instructions
1-Heat the cooking fat in a large pot over medium heat: Add diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt. Sauté for 14-16 minutes until the leeks soften and start to caramelize.
2-Stir in chopped garlic, turmeric, and poultry seasoning, cooking for 2-3 minutes until fragrant. For added tips, check out our guide on grilled chicken recipes to see how similar seasoning techniques can enhance flavors in other dishes.
3-Pour in the chicken broth and coconut milk. Add raw chicken pieces. Bring to a gentle simmer, partially cover, and cook on low for 15-20 minutes until the chicken is cooked through and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from separating.
4-Remove chicken, shred or cut into bite-sized pieces, and return to the pot along with peas and parsley. Simmer for about 5 minutes until peas are bright green and cooked.
5-Season with additional salt and black pepper to taste. Garnish with extra parsley if desired before serving.
Last Step:
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🌱 This soup is dairy-free, paleo, and gluten-free; can be made vegetarian by substituting chicken with beans or gluten-free grains and using vegetable broth.
🌟 Turmeric offers anti-inflammatory benefits and a mild earthy flavor.
🥥 Coconut milk adds healthy fats and richness, but can be omitted.
🍜 To avoid sogginess, add noodles or rice separately after cooking.
🥔 Feel free to add potatoes or other vegetables to enhance the soup.
❄️ Keeps well refrigerated for 5-6 days or frozen up to 4 months; reheat gently before serving.
- Prep Time: 10 minutes
- Simmering time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: Healthy, Wellness
- Diet: Dairy-Free, Paleo, Gluten-Free, Optional Vegetarian
Nutrition
- Serving Size: 1 bowl