Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt (plus more to taste)
- 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
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, leek, carrots, celery, and salt; sauté until softened.
- Incorporate garlic, turmeric, and poultry seasoning; sauté until fragrant.
- Pour in chicken broth and coconut milk, add chicken; simmer until cooked.
- Remove chicken, chop or shred it, then return to pot with peas and parsley.
- Adjust seasoning with salt and pepper; serve warm.
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
Let the soup simmer longer on low heat for enhanced flavor.
Adjust seasonings at the end for desired taste.
Reheat leftovers gently and add liquid if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 4
- Protein: 24
- Cholesterol: 75