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An easy one-pot soup combining leeks, onions, carrots, celery, peas, chicken, broth, coconut milk, and warming spices for a nourishing, dairy-free, paleo, and gluten-free meal with an optional vegetarian swap.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise, 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 (breasts cut into 3–4 pieces if used)
  • 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

  1. Dice the onion; halve the leek lengthwise and thinly slice the white and light green parts; thinly slice carrots and celery; chop the garlic; cut chicken breasts into 3–4 pieces if using breasts.
  2. Warm olive oil in a large soup pot over medium heat.
  3. Add onion, leeks, carrots, celery, and 1 teaspoon kosher salt to the pot and sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14–16 minutes.
  4. Stir in chopped garlic, 1 teaspoon turmeric, and 1 teaspoon poultry seasoning; cook 2–3 minutes until fragrant.
  5. Pour in 6 cups chicken broth and 1 can coconut milk, add the raw chicken pieces, and scrape up any browned bits from the bottom of the pot.
  6. Bring to a gentle simmer, partially cover, and cook over low heat until the chicken is fully cooked and the vegetables are tender, about 15–20 minutes.
  7. Remove the chicken to a cutting board, shred or chop it, then return the chicken to the pot.
  8. Stir in frozen peas (if using) and 1/4 cup chopped fresh parsley, then simmer 5 minutes until peas are bright and tender.
  9. Taste and adjust salt and pepper, then garnish with additional parsley if desired.

Notes

Avoid overcooking the chicken by keeping simmer gentle to maintain juiciness., Keep the coconut milk at a gentle simmer to prevent splitting., Bloom spices like turmeric and poultry seasoning in oil for enhanced flavor., Add brightness with fresh lemon juice or extra parsley before serving., Add peas and greens last to retain vibrant color and texture., Adjust salt near serving time as broth concentration changes when cooking and chilling., Bone-in chicken can be used for richer broth but remove bones before serving., Cook rice or pasta separately to avoid sogginess and add to the bowl when serving., Cool soup quickly before storing to maintain freshness and safety., Freeze soup without peas for best texture, adding fresh or frozen peas upon reheating., Vegetarian version: replace chicken with white beans or quinoa and use vegetable broth instead of chicken broth., Variations: add diced potatoes with spices; use different fresh herbs like cilantro, dill, or basil; add crushed red pepper flakes for heat; substitute coconut milk with cashew cream or almond milk for a different creamy base.

Nutrition

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