Ingredients
Scale
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek, thinly sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 6 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 1 1/4 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon turmeric
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, leeks, carrots, celery, and salt until softened.
- Add garlic, turmeric, and poultry seasoning; sauté until fragrant.
- Pour in chicken broth and coconut milk. Submerge chicken and simmer on low for 15-20 minutes until cooked through.
- Shred the chicken and return it to the pot along with optional peas and parsley.
- Simmer for another 5 minutes until peas are tender. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: N/A
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg