Description
A warmly spiced and creamy chicken soup with turmeric and coconut milk, perfect for a comforting meal.
Ingredients
- 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 dried powdered turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 bag (10 oz) frozen peas (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Prep the vegetables: Dice the onion, halve and thinly slice the leek, thinly slice the carrots and celery, and chop the garlic.
- Heat 1/4 cup olive oil in a large pot over medium heat, add the vegetables and 1 teaspoon kosher salt, and sauté until softened (about 6–8 minutes).
- Add the chopped garlic, turmeric, and poultry seasoning to the pot; sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and coconut milk, stirring to combine, then add the chicken, and bring to a gentle simmer.
- Remove the chicken once cooked, shred it, and return it to the pot. Stir in peas and parsley, adjust seasoning, and simmer briefly before serving.
Notes
The soup can be made ahead and stored for 3-4 days. It freezes well, but may require some adjustments after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean