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
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté diced onions, leeks, carrots, celery, and salt until softened (about 14-16 minutes).
- Stir in chopped garlic, turmeric, and poultry seasoning; sauté for another 2-3 minutes.
- Pour in chicken broth and coconut milk; add raw chicken pieces to the pot. Partially cover and let simmer on low heat until chicken is cooked through (15-20 minutes).
- Remove chicken to cool slightly before shredding into bite-sized pieces. Return to the pot along with optional peas and fresh parsley; simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg