Description
A vibrant and nourishing anti-inflammatory chicken soup infused with turmeric, coconut milk, and packed with vegetables. It’s dairy-free, gluten-free, and perfect for cozy meals or meal prep.
Ingredients
- ¼ cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts), 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
- 13.5 oz can coconut milk
- 1¼ pounds boneless skinless chicken (breasts or thighs)
- 10 oz bag frozen peas (optional)
- ¼ cup fresh parsley, chopped
- Additional salt and ½ teaspoon black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onion, leek, carrots, and celery with 1 teaspoon salt for 14‑16 minutes until the leeks are soft and beginning to caramelize.
- Stir in garlic, turmeric, and poultry seasoning. Cook for another 2‑3 minutes until fragrant.
- Add chicken broth, coconut milk, and raw chicken. Bring to a bare simmer and partially cover. Simmer on low for 15‑20 minutes until chicken is cooked and vegetables are tender.
- Remove chicken to a cutting board, cool slightly, then shred or dice. Return to the pot with frozen peas (if using) and parsley. Simmer for another 5 minutes until peas are bright green and chicken is warmed through.
- Season with additional salt and pepper to taste. Garnish with extra parsley and serve warm.
Notes
- Use thighs for a richer flavor or breasts for a leaner version.
- Optional add-ins include spinach, kale, broccoli, or cooked grains like rice or quinoa.
- For a vegetarian version, substitute chicken with beans and use vegetable broth.
- Let soup cool completely before refrigerating or freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
