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 dried powdered turmeric

1 teaspoon poultry or all-purpose seasoning

6 cups chicken broth

1 (13.5 ounce) can coconut milk

1 1/4 pounds boneless skinless chicken thighs or breasts (if using breasts, cut into 3 or 4 equal pieces)

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 olive oil over medium heat in a large soup pot. Add onions, 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 chopped garlic, turmeric, and poultry seasoning. Continue to sauté for another 2-3 minutes, stirring frequently, until the garlic and spices are fragrant.

Step 3: Pour in chicken broth and coconut milk. Add the raw chicken pieces to the pot, scraping up any browned bits from the bottom. Bring the soup to a gentle simmer, partially covered, making sure the chicken is fully submerged.

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

Step 5: Remove the lid and carefully take out the chicken onto a cutting board. Let it cool slightly, then shred or cut into bite-sized pieces. Return the chicken to the pot along with frozen peas (if using) and fresh parsley.

Step 6: Bring the soup back to a slow simmer and cook for about 5 minutes, until the peas are bright green and tender, and the chicken is warmed through.

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

Tips & Variations

Use chicken thighs for juicier and more flavorful meat; breasts cook faster but can dry out if overcooked.

For extra anti-inflammatory benefits, add a small piece of fresh ginger along with the garlic and turmeric.

Swap peas for spinach or kale for a different green vegetable option.

If you prefer a thicker soup, blend a portion of the cooked vegetables and stir back into the pot.

FAQs

Can I use fresh turmeric instead of powdered?

Yes, fresh turmeric can be used by grating about 1 tablespoon in place of the powdered turmeric. Be sure to wear gloves to avoid staining your hands.

Is it necessary to use coconut milk?

Coconut milk adds creaminess and a subtle sweetness, but you can substitute with heavy cream or a dairy-free alternative like almond milk if preferred, though the flavor will be slightly different.