Description
A nourishing and comforting one-pot chicken soup packed with vegetables and infused with turmeric and coconut milk. This anti-inflammatory dish is dairy-free, paleo, and gluten-free, offering a flavorful and soothing meal.
Ingredients
Scale
- 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 soft and beginning to caramelize.
- Stir in garlic, turmeric, and poultry seasoning. Cook for 2-3 minutes until fragrant.
- Pour in chicken broth, coconut milk, and raw chicken.
- Bring to a bare simmer, partially cover, and simmer on low for 15-20 minutes until chicken is cooked and vegetables are tender.
- Remove chicken to a cutting board. Shred or dice with two forks.
- Return chicken to the pot with frozen peas (if using) and fresh parsley. Simmer for 5 minutes until peas are bright green and chicken is warmed through.
- Taste and add more salt or pepper as needed. Garnish with extra parsley and serve warm.
Notes
- For richer flavor, use boneless chicken thighs. For leaner protein, use breasts.
- To make it vegetarian, omit chicken and use white beans or chickpeas with vegetable broth.
- Turmeric contains curcumin, and black pepper aids its absorption.
- Cook grains or noodles separately and add just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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