Turmeric chicken soup

Name: Turmeric chicken soup
Cuisine: American
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 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

5 steps

Updated at: Sat, 18 Nov 2023 23:21:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2244.1 kcal (112%)

Total Fat166.4 g (238%)

Carbs65 g (25%)

Sugars24 g (27%)

Protein134.6 g (269%)

Sodium9911 mg (496%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¼ cupolive oil

1onion

medium, diced

1leek

large, white and light green parts only, halved lengthwise, and thinly sliced

1 teaspoonkosher salt

3cloves garlic

chopped

1 teaspoonturmeric

1 teaspoonpoultry seasoning

6 cupschicken broth

1 x 13.5 ouncecan coconut milk

1.25 poundsboneless skinless thighs

or breasts

1 x 10 ouncefrozen peas

optional

¼ cupfresh parsley

chopped

1 teaspoonkosher salt

or to taste

½ teaspoonblack pepper

Instructions

Step 1

Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.

Step 2

Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.

Step 3

Add broth, coconut milk, and chicken. Add broth and raw chicken to the pot, scraping up any stuck-on bits, and bring to a simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.

Step 4

Shred chicken and add remaining soup ingredients. Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – just until bright green and soft.

Step 5

Season and serve. Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!