Ingredients
Soup Base
- 1/4 cup olive oil
- 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
- 3 cloves garlic, chopped
- 1 teaspoon dried powdered turmeric
- 1 teaspoon poultry or all-purpose seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
Protein
- 1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut each into 3 or 4 equal-sized pieces)
Additional Ingredients
- 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
- Cook onions, leeks, carrots, and celery: Heat olive oil over medium heat in a large soup pot. Add diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté while stirring occasionally until leeks are soft and starting to caramelize, roughly 14-16 minutes.
- Add aromatics: Stir in chopped garlic, dried turmeric, and poultry seasoning. Continue sautéing for another 2-3 minutes, stirring frequently until the garlic and spices are fragrant.
- Add broth, coconut milk, and chicken: Pour in chicken broth and coconut milk, scraping the bottom of the pot to loosen any browned bits. Add raw chicken pieces ensuring they are submerged. Partially cover the pot and bring to a bare simmer. Cook on low heat for 15-20 minutes until chicken is fully cooked and vegetables are tender. Avoid boiling vigorously to prevent coconut milk from splitting.
- Shred chicken and add remaining soup ingredients: Remove the lid and transfer chicken to a cutting board to cool slightly. Cut or shred chicken into bite-sized pieces. Return the shredded chicken to the pot along with frozen peas if using, and chopped fresh parsley. Bring back to a gentle simmer and cook for about 5 minutes until peas are bright green and tender.
- Season and serve: Taste the soup and season with additional kosher salt and black pepper as needed. Serve hot, garnished with extra fresh parsley if desired. Enjoy your anti-inflammatory, comforting chicken soup!
Notes
- For quicker cooking, cut chicken breasts into smaller pieces before adding to the soup.
- Do not boil the soup vigorously after adding coconut milk to prevent curdling or splitting.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Use chicken thighs for more tender and flavorful meat, or breasts for leaner protein.
- Fresh parsley can be substituted with cilantro or basil depending on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
