Ingredients

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 chicken thighs or breasts (cut breasts into 3-4 pieces for even cooking)

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

Step 1: Heat the olive oil over medium heat in a large soup pot. Add the diced onions, sliced leeks, carrots, celery, and 1 teaspoon kosher salt. Sauté, stirring occasionally, until the leeks are soft and starting to caramelize, about 14-16 minutes.

Step 2: Add the chopped garlic, turmeric, and poultry seasoning to the pot. Continue to sauté for 2-3 minutes, stirring frequently, until the garlic and spices release their fragrance.

Step 3: Pour in the chicken broth and coconut milk. Add the raw chicken pieces, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a bare simmer, partially covering the pot.

Step 4: Simmer gently on low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes. Avoid boiling vigorously to prevent the coconut milk from splitting.

Step 5: Remove the lid and transfer the chicken to a cutting board to cool slightly. Shred or cut the chicken into bite-sized pieces using two forks or a knife.

Step 6: Return the shredded chicken to the soup along with the frozen peas (if using) and chopped fresh parsley. Bring back to a slow simmer and let it cook for about 5 minutes, until peas are bright green and tender.

Step 7: Season the soup with additional salt and black pepper to taste. Serve hot, garnished with extra parsley if desired. Enjoy your healing, flavorful soup!

Tips & Variations

For quicker cooking, use boneless skinless chicken thighs, which stay juicy and tender even with longer simmering.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Swap frozen peas for green beans or spinach for different greens and textures.

If you prefer a thicker soup, simmer uncovered for a few extra minutes to reduce the broth slightly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. For even cooking, cut each breast into 3 or 4 equal pieces so they cook through more quickly and uniformly without drying out.

Is this soup suitable for people with dairy allergies?

Absolutely. This recipe uses coconut milk instead of dairy, making it a great option for those who are lactose intolerant or avoiding dairy altogether.