Turmeric Chicken Soup w Sauteed Chicken

Turmeric Chicken Soup

Ingredients:

1/4 cup olive oil

1 1/4 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 teaspoon kosher salt (divided)

1/2 teaspoon black pepper

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

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

5403973619-ounce) can coconut milk

1 (10-ounce) bag frozen peas (optional)

1/4 cup chopped fresh parsley

Instructions:

Sauté the Chicken:
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and black pepper. Add the chicken pieces to the pot and cook until golden brown on all sides (about 5-6 minutes). Remove the chicken and set aside.

Sauté the Vegetables:
In the same pot, add the remaining 2 tablespoons of olive oil. Add the onion, leek, carrots, and celery. Sprinkle with 1/2 teaspoon salt and cook until softened (about 5 minutes).

Add Aromatics & Spices:
Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for 1 minute until fragrant.

Simmer the Soup:
Pour in the chicken broth and coconut milk, stirring well to combine. Return the sautéed chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, until the chicken is tender.

Final Touches:
Stir in the frozen peas (if using) and let cook for 5 minutes. Taste and adjust salt and pepper as needed.

Serve:
Stir in fresh parsley, ladle into bowls, and enjoy!

This version adds more depth of flavor by browning the chicken first. Let me know if you’d like any further tweaks!