Ingredients
Scale
- 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 turmeric
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- 1 13.5 ounce can coconut milk
- 1 1/4 pounds boneless skinless 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 in a large soup pot over medium heat. Add diced onion, sliced leeks, carrots, celery, and kosher salt. Sauté for 14-16 minutes until softened.
- Stir in chopped garlic, turmeric, and poultry seasoning; sauté for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and coconut milk. Add raw chicken and bring to a simmer, partially covering the pot for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred or chop it, then return it along with frozen peas (if using) and fresh parsley. Simmer for another 5 minutes until peas are bright green.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 95mg