This nourishing one-pot turmeric chicken soup is loaded with leeks, onions, carrots, celery, peas, and tender chicken in a flavorful broth of coconut milk and spices. It’s packed with nutrients, dairy-free, paleo-friendly, gluten-free, and has a vegetarian option! Perfect for meal prep or a cozy family dinner, it’s the ultimate way to warm up with homemade comfort food.
Ingredients:
- 1/4 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 celery stalks, thinly sliced
- 1 tsp kosher salt
- 3 garlic cloves, chopped
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 6 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 1 1/4 lbs boneless, skinless chicken thighs or breasts
- 1 (10 oz) bag frozen peas (optional)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
Instructions:
- Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Cook, stirring occasionally, for 14-16 minutes until the leeks are soft and starting to caramelize. - Add garlic and spices:
Stir in the garlic, turmeric, and poultry seasoning. Sauté for another 2-3 minutes, until the spices are fragrant. - Add broth, coconut milk, and chicken:
Pour in the chicken broth and coconut milk, and add the chicken. Make sure the chicken is fully submerged. Simmer on low for 15-20 minutes, partially covered, until the chicken is cooked through and the veggies are tender. Be sure not to boil too vigorously to prevent the coconut milk from splitting. - Shred the chicken and finish the soup:
Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return the chicken to the soup, along with the frozen peas (if using) and parsley. Simmer for about 5 minutes until the peas are tender and the chicken is warmed through. - Season and serve:
Adjust seasoning with salt and pepper to taste. Garnish with extra parsley if desired, and enjoy!