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

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 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 chopped garlic, turmeric, and poultry seasoning. Continue sautéing for another 2-3 minutes, stirring frequently until the garlic and spices are fragrant.

Step 3: Pour in chicken broth and coconut milk, then add the raw chicken. Scrape up any bits stuck to the bottom of the pot. Make sure the chicken is submerged and partially cover the pot. Reduce heat to low and simmer gently 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 4: 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 5: Return the shredded chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes until the peas are bright green and tender.

Step 6: Season the soup with salt and black pepper to taste. Serve hot, garnished with extra parsley if desired. Enjoy!

Tips & Variations

Use bone-in chicken thighs for extra flavor, removing bones before shredding.

Swap poultry seasoning with a mix of dried thyme, sage, and rosemary for a fresher taste.

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

For a vegan version, replace chicken and broth with chickpeas and vegetable broth, omitting poultry seasoning.

To deepen the turmeric flavor, toast the turmeric powder briefly in the oil before adding other spices.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well in this soup and will cook in a similar time. Thighs tend to be more tender and flavorful but breasts are a leaner option.

Is turmeric safe to eat every day?

For most people, turmeric is safe and beneficial when consumed in moderate amounts daily. However, if you have specific health conditions or are on medication, consult your healthcare provider.