Ingredients
– 1/4 cup cooking fat (such as olive oil, coconut oil, or butter)
– 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 (plus extra to taste)
– 3 cloves garlic, chopped
– 1 teaspoon turmeric
– 1 teaspoon poultry seasoning
– 6 cups chicken broth (vegetable broth can be used)
– 1 13.5-ounce can coconut milk (optional)
– 1 1/4 pounds boneless skinless chicken thighs or breasts
– 1 10-ounce bag frozen peas (optional)
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon black pepper (plus extra to taste)
Instructions
1-First, heat the cooking fat in a large pot over medium heat, then add the onion, leek, carrots, celery, and 1 teaspoon salt. Sauté for 14-16 minutes until the leeks soften and begin to caramelize, building a flavorful foundation.
2-Next, stir in the garlic, turmeric, and poultry seasoning, sautéing for 2-3 minutes until fragrant, which enhances the anti inflammatory benefits.
3-Add the chicken broth, coconut milk, and raw chicken, bringing it to a simmer while making sure the chicken is submerged. Partially cover and simmer on low for 15-20 minutes until the chicken cooks through and vegetables become tender, avoiding vigorous boiling to keep the texture smooth.
4-Remove the chicken, shred it into bite-sized pieces, and return it to the pot along with the frozen peas and fresh parsley. Let it simmer for another 5 minutes until the peas turn bright green and soft.
5-Finally, season with salt and pepper to taste, then serve hot for a nourishing meal that’s ready in about an hour.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use olive oil, coconut oil, or butter interchangeably based on preference and dietary needs.
🌱 For a vegetarian version, substitute chicken with white beans or quinoa and use vegetable broth.
🍚 Cook rice, noodles, or potatoes separately if added to preserve their texture.
- Prep Time: 15 minutes
- Simmering Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Paleo, Gluten-Free, Dairy-Free, Anti-Inflammatory
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg