Ingredients:
¼ cup olive oil
1 medium onion, diced
1 large leek (sliced – white and light green parts only)
2–3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon ground turmeric
1 teaspoon black pepper
2 medium carrots, chopped
1 cup green peas (fresh or frozen)
4 cups chicken broth (or bone broth)
2 cups cooked shredded chicken (rotisserie or boiled)
1 cup coconut milk (optional for creaminess)
Salt to taste
Fresh parsley or cilantro for garnish
Lemon juice (for added brightness, optional)
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Instructions:
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add diced onion, leek, garlic, and ginger. Sauté for about 5 minutes until soft and fragrant.
2. Add Spices
Stir in turmeric and black pepper. Cook for 1 minute to toast the spices.
3. Add Veggies and Broth
Add carrots and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until carrots are tender.
4. Add Chicken and Peas
Stir in shredded chicken and green peas. Simmer for another 5–7 minutes until heated through.
5. Make it Creamy (Optional)
Add coconut milk if using. Stir well and let it heat for 2–3 more minutes.
6. Season and Finish
Add salt to taste and a squeeze of lemon juice if desired.
7. Serve
Ladle into bowls and top with fresh parsley or cilantro. Serve warm.
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Would you like a vegan or slow-cooker version of this recipe?
