Ingredients
– 1/4 cup cooking fat (such as olive oil, avocado oil, or butter)
– 1 medium diced onion
– 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
– 3 large thinly sliced carrots
– 3 stalks thinly sliced celery
– 1 teaspoon kosher salt
– 3 chopped garlic cloves
– 1 teaspoon turmeric
– 1 teaspoon poultry seasoning
– 6 cups chicken broth (or vegetable broth as a substitute)
– 1 13.5-ounce can coconut milk (optional, for richness)
– 1 1/4 pounds boneless skinless chicken thighs or breasts
– 1 10-ounce bag frozen peas (optional)
– 1/4 cup chopped fresh parsley
– Additional salt and 1/2 teaspoon black pepper to taste
Instructions
1-First, heat the cooking fat in a large pot over medium heat and sauté the onion, leek, carrots, celery, and 1 teaspoon kosher salt for 14-16 minutes until softened. This builds a flavorful base that makes the soup extra tasty.
2-Next, add the garlic, turmeric, and poultry seasoning, cooking for 2-3 minutes to let those spices shine.
3-Then, stir in the broth, coconut milk if you’re using it, and the chicken, and simmer partially covered on low for 15-20 minutes until everything is tender.
4-Once that’s done, remove the chicken, shred it, and put it back in the pot along with the peas and parsley; simmer for 5 more minutes and season to taste.
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
🍚 Cook rice, quinoa, or noodles separately to avoid sogginess.
🥔 Add potatoes just before simmering for added texture.
🐔 Use chicken thighs for richer flavor or breasts for a leaner option, taking care not to overcook.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: American
- Diet: Gluten-Free, Paleo, 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