Description
A cozy and nourishing chicken soup featuring turmeric for its anti-inflammatory properties, combined with a medley of vegetables and aromatic spices for a flavorful broth.
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
- 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. Sautรฉ until the leeks are soft and starting to caramelize, about 14-16 minutes.
- Add chopped garlic, turmeric, and poultry seasoning. Sautรฉ for another 2-3 minutes until fragrant.
- Add chicken broth, coconut milk, and raw chicken to the pot. Simmer on low until chicken is cooked through and veggies are tender, about 15-20 minutes.
- Remove chicken, let cool slightly, then cut into bite-sized pieces or shred. Return to pot with frozen peas (if using) and fresh parsley. Simmer for about 5 minutes until peas are bright green.
- Season to taste with salt and pepper and serve, garnished with additional parsley if desired.
Notes
For a vegan version, substitute chicken with firm tofu or chickpeas and use vegetable broth. Add lemon juice for brightness if flavors seem lacking.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg