Description
A warm, comforting soup packed with anti-inflammatory ingredients, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, halved and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 teaspoon kosher salt
- 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 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté for 14-16 minutes until leeks are soft and starting to caramelize.
- Add chopped garlic, turmeric, and poultry seasoning and sauté for another 2-3 minutes until fragrant.
- Add chicken broth, coconut milk, and raw chicken to the pot, bringing to a bare simmer. Ensure the chicken is submerged and simmer on low for 15-20 minutes until cooked through.
- Remove chicken, shred or cut into bite-sized pieces, and return to the pot along with frozen peas and fresh parsley. Simmer for another 5 minutes until peas are bright green.
- Season with salt and pepper to taste and serve, garnished with extra parsley if desired.
Notes
For extra depth, a splash of lemon juice just before serving brightens flavors. Try incorporating greens like kale or spinach for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg