Chicken Soup with Vegetables and Turmeric

Ingredients

• 3 tbsp Olive oil, cooking
• 1 head Onion, finely diced
• 1 pcs Leek, white and light green part only
• 3 pcs Carrot, peeled, sliced thinly
• 3 pcs Celery stalk, slices thinly
• 2 tsp Salt
• 3 clove Garlic, chopped
• 1 tsp Turmeric, ground
• 1/4 tsp Thyme, dried, crushed
• 1/2 tsp Rosemary, dried, crushed
• 1/4 tsp Marjoram, dried, crushed
• 1 pinch Nutmeg, ground
• 1 tsp Black pepper, ground
• 1 3/8 l Chicken broth, low sodium
• 240 ml Low-fat coconut milk
• 500 g Chicken breast, boned, skinned
• 240 ml Green peas, frozen
• 1 1/2 tbsp Parsley, chopped, fresh

Method

1. 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.
2. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
3. Add broth and raw chicken to the pot, 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.
4. 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.
5. Season to taste with salt and pepper and serve garnished with some extra parsley if desired. Enjoy!