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

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 to the pot. Continue sautéing for 2-3 minutes more, stirring frequently until the spices and garlic become fragrant.

Step 3: Pour in the chicken broth and coconut milk. Add the raw chicken, making sure it is submerged beneath the broth. Scrape the bottom of the pot to loosen any browned bits.

Step 4: Partially cover the pot and bring the soup to a bare simmer. Cook 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. Let it cool slightly, then shred or cut into bite-sized pieces. Return the chicken to the pot.

Step 6: Stir in the frozen peas (if using) and chopped fresh parsley. Bring back to a gentle simmer and cook for about 5 minutes, until 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 parsley if desired. Enjoy your healing and delicious turmeric chicken soup!

Tips & Variations

To deepen the flavor, roast the vegetables before sautéing.

Use bone-in chicken for a richer broth flavor, just increase simmering time to ensure it’s cooked through.

Add a squeeze of fresh lemon juice before serving for a bright, refreshing finish.

For spicier soup, include a pinch of cayenne pepper along with the turmeric.

FAQs

Can I use other types of chicken for this soup?

Yes, both thighs and breasts work well. Thighs provide more flavor and remain tender, while breasts give a leaner option. Adjust cooking time if using bone-in pieces.