Chicken and Coconut Milk Soup – Easy One-Pot Comfort Meal

There’s something incredibly soothing about a warm bowl of homemade chicken soup. It’s the kind of dish that feels like a gentle hug from the inside out. Whether you’re feeling under the weather, curled up on a rainy day, or simply craving something hearty yet nourishing, chicken soup often rises to the occasion. Now, imagine infusing that classic comfort with the richness of coconut milk, the earthiness of turmeric, and the gentle sweetness of leeks and carrots. That’s where this Chicken and Coconut Milk Soup with Leeks, Carrots, and Peas comes in—a dish that balances warmth, creaminess, and a touch of brightness in every bite.

I first made a variation of this soup on a cold afternoon when I was craving something that felt healing but also a little luxurious. I had a can of coconut milk in the pantry, a few tired leeks in the fridge, and some chicken thighs defrosting on the counter. With a bit of chopping, simmering, and a dash of turmeric, this beautiful, golden-hued soup was born. Since then, it’s become a regular in our house, especially when we want something that comes together easily but still feels thoughtful and nourishing.

What makes this soup stand out isn’t just its rich flavor—it’s how incredibly easy it is to prepare. The steps are simple, the ingredients are mostly pantry staples, and it all simmers away in one pot. Plus, it’s the kind of recipe that’s flexible. You can add extra veggies, switch up the herbs, or leave out the peas if your picky eater says no to green things. Either way, the result is always satisfying.

So whether you’re cooking for your family, meal prepping for the week, or just feeding your own soul on a quiet night, this soup is here to deliver warmth, nourishment, and a whole lot of flavor.

Why You’ll Love This Recipe

There are plenty of chicken soup recipes out there, but this one truly earns its place in your regular rotation. For starters, let’s talk about the texture. The coconut milk gives it a creamy richness that’s completely dairy-free, making it ideal for those who are lactose intolerant or just trying to cut back on dairy. It coats each bite with a velvety smoothness that feels indulgent but still light.

Next, the flavor profile here is a little unexpected in the best way. You’ve got the classic aromatics—onion, garlic, and celery—paired with earthy turmeric and cozy poultry seasoning. That touch of turmeric not only adds a golden glow to the soup but also brings in subtle warmth that makes the dish feel even more comforting. Meanwhile, the leeks offer a mellow sweetness that balances beautifully with the carrots and celery.

Another reason to love this recipe is how approachable it is. You don’t need any fancy ingredients or complicated techniques. Everything comes together in one pot, and the steps are so straightforward that even a beginner cook can make this confidently. It’s great for busy weeknights, lazy Sundays, or anytime you want to feed your people something wholesome and delicious without spending hours in the kitchen.

Also, this soup is family-friendly. Kids tend to enjoy the mild, slightly sweet flavor from the carrots and coconut milk, and adults appreciate the depth of flavor and nourishing ingredients. The optional peas add a pop of color and texture, but the soup is still absolutely delicious without them.

Whether you’re cooking for dietary needs, taste preferences, or simply craving something cozy, this recipe hits all the right notes. It’s adaptable, satisfying, and full of goodness—everything you could want in a comforting bowl of soup.

Health Benefits

Beyond being comforting and delicious, this soup is packed with nutrients that support overall health and wellness. One of the most notable ingredients here is turmeric, a bright yellow spice known for its powerful anti-inflammatory and antioxidant properties. Turmeric contains curcumin, a compound that has been studied for its ability to reduce inflammation, support joint health, and even boost mood. Adding just a teaspoon to your soup gives it not only beautiful color but a nutritional edge.

Coconut milk, while creamy and rich, is also a good source of healthy fats—specifically medium-chain triglycerides (MCTs), which are believed to support metabolism and brain function. If you’re following a dairy-free or paleo lifestyle, coconut milk is a wonderful alternative to cream, offering that luxurious texture without any lactose.

Chicken, the primary protein in this dish, provides lean, high-quality protein that supports muscle repair and satiety. Using boneless skinless chicken thighs or breasts means you’re getting plenty of protein with relatively low fat content, depending on your preference. Plus, cooking the chicken directly in the broth infuses the entire pot with flavor and ensures the meat stays tender and juicy.

Leeks, onions, carrots, and celery form the aromatic base of the soup and bring a whole lot of nutrition to the table. Leeks, in particular, are part of the allium family and are high in vitamin K, manganese, and antioxidants. Carrots add beta-carotene, which is great for eye health, and celery offers hydration and digestive benefits due to its high water content.

Lastly, the parsley added at the end provides a fresh, herbal note and is rich in vitamins A, C, and K. If you choose to include the peas, you’re also getting a boost of plant-based protein, fiber, and a variety of micronutrients.

All in all, this soup is a complete, balanced meal. It offers protein, healthy fats, fiber, vitamins, and minerals—all in one cozy, flavorful bowl.

Preparation Time, Servings, and Nutritional Information

One of the things I love most about this soup is how manageable it is, time-wise. Even on the busiest weeknights, you can get this on the table in under an hour, and most of that time is hands-off simmering. Let’s break down what to expect when it comes to timing, servings, and nutritional info.

Total Preparation Time:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 45–50 minutes

Servings:
This recipe makes approximately 6 hearty servings. It’s ideal for a family dinner or meal prepping for the week. You can easily double the batch if you’re cooking for a larger group or want leftovers.

Nutritional Information (Per Serving – Approximate):
Calories: 340
Protein: 25g
Carbohydrates: 14g
Fat: 20g
Fiber: 3g
Sugar: 4g
Sodium: 650mg

Of course, these numbers may vary slightly based on the specific brands of ingredients used and whether you make any modifications, such as adding peas or using chicken breast instead of thighs. But overall, this soup is balanced and nourishing. It’s high in protein and healthy fats, with a moderate amount of carbs and fiber. This makes it a great option for anyone looking for a filling, well-rounded meal that won’t leave them feeling weighed down.

If you’re following a specific dietary lifestyle like Whole30, Paleo, or gluten-free, this soup fits the bill with minimal adjustments. Just be sure to check your broth for any added sugars or preservatives if you’re sticking to a strict regimen. And thanks to the coconut milk, it’s entirely dairy-free, which is perfect for lactose-sensitive eaters.

Ingredients List

Every great soup starts with great ingredients, and this one is no exception. The list is short, sweet, and made up of items you might already have on hand.

Here’s what you’ll need:

• ¼ cup olive oil
  This forms the base for sautéing your veggies and adds a lovely richness.
• 1 medium onion, diced
  A foundational aromatic that brings depth and sweetness to the soup.
• 1 large leek, halved lengthwise and thinly sliced (white and light green parts only)
  Leeks have a mild, slightly sweet flavor that mellows beautifully when cooked.
• 3 large carrots, thinly sliced
  Carrots add color, natural sweetness, and essential nutrients.
• 3 stalks celery, thinly sliced
  Classic in most soups, celery contributes aroma, texture, and a subtle bitterness that balances the sweetness of the carrots.

• 1 teaspoon kosher salt (plus more to taste)
  Salt enhances all the flavors in the pot. Start with 1 teaspoon and adjust as needed.

• 3 cloves garlic, chopped
  Garlic adds warmth and depth—don’t skip it.
• 1 teaspoon turmeric
  Adds earthy flavor, a gorgeous golden hue, and powerful anti-inflammatory properties.
• 1 teaspoon poultry seasoning
  A blend of herbs that gives the soup its classic, comforting “chicken soup” essence.
• 6 cups chicken broth
  The liquid base of the soup. Choose low-sodium if you’d like to control the salt levels.
• 1 (13.5 oz) can coconut milk
  Creates a creamy, silky texture and adds a subtle tropical flavor.
• 1¼ pounds boneless, skinless chicken thighs or breasts
  Either option works—thighs give a richer flavor, while breasts are a bit leaner.

• 1 (10 oz) bag frozen peas (optional)
  Adds a touch of sweetness and vibrant green color near the end of cooking.

• ¼ cup fresh parsley, chopped
  For a fresh, herby finish that brightens the whole pot.
• ½ teaspoon black pepper
  Adds a gentle kick and balances the sweetness of the carrots and leeks.

With these simple ingredients, you’ll create a soup that’s complex in flavor yet straightforward to make.

Step-By-Step Cooking Instructions

Making this soup is not just easy—it’s enjoyable. With each step, the kitchen fills with cozy aromas that instantly make you feel at home. The process is calm and unrushed, with time to savor the rhythm of chopping vegetables and the gentle simmer of broth. If you’re new to cooking, don’t worry—this walkthrough will guide you through every step with tips to make the process as smooth as possible.

Step 1: Prepare Your Ingredients

Before you start cooking, take a few minutes to prep all your vegetables and herbs. This makes everything flow more smoothly once the heat is on.

Dice the onion, making sure the pieces are even so they cook uniformly. Slice the white and light green parts of the leek in half lengthwise, then into thin half-moons. Be sure to rinse the leeks thoroughly under cold water—dirt often hides between the layers. Peel and slice the carrots into thin rounds, and do the same with the celery.

Chop the garlic finely, and set it aside to be used a bit later. Measure out the spices: turmeric, poultry seasoning, and salt. Open the can of coconut milk and chicken broth so they’re ready to go.

Tip: If you’re using chicken breasts, consider cutting them in half crosswise so they cook more evenly and quickly. If using thighs, you can leave them whole.

Step 2: Sauté the Vegetables

Heat ¼ cup of olive oil in a large soup pot over medium heat. Once the oil is warm but not smoking, add the diced onion, sliced leeks, carrots, and celery. Sprinkle with 1 teaspoon kosher salt to help draw out moisture and enhance flavor from the start.

Stir everything well to coat the vegetables in oil. Let them cook for 14 to 16 minutes, stirring occasionally. What you’re looking for is tenderness in the leeks and a little bit of golden color starting to form on the bottom of the pan. This step builds the flavor foundation of the soup, so don’t rush it.

If you notice any browning or sticking on the bottom of the pot, don’t panic—that’s actually good. It’s called fond, and it adds extra flavor once the liquids are added.

Step 3: Add Aromatics

Once your vegetables are soft and aromatic, stir in the chopped garlic, turmeric, and poultry seasoning. Sauté for about 2 to 3 minutes, just until everything becomes fragrant. Be careful not to burn the garlic, as it can become bitter.

This is the moment when the scent of the soup really begins to bloom. The turmeric brings warmth and color, the poultry seasoning delivers classic comfort vibes, and the garlic rounds everything out with a gentle sharpness.

Step 4: Add Broth, Coconut Milk, and Chicken

Pour in the 6 cups of chicken broth, followed by the can of coconut milk. Stir well to combine, making sure the coconut milk breaks down and mixes evenly into the broth. The mixture should look creamy and golden.

Now add your chicken directly into the pot—whether it’s breasts or thighs, add them whole for now. The meat will poach gently in the liquid, becoming incredibly tender and flavorful.

Bring the soup to a gentle simmer, not a full boil. A bare simmer allows the chicken to cook evenly without drying out. Partially cover the pot and let it cook over low heat for 15 to 20 minutes.

Tip: Check the chicken at the 15-minute mark. It should be opaque and easily pierced with a fork. If it needs a few more minutes, keep it simmering gently.

Step 5: Shred the Chicken

Once the chicken is cooked through, use tongs or a slotted spoon to transfer it to a cutting board. Let it cool slightly so it’s easier to handle. Then, using two forks or your hands, shred the meat into bite-sized pieces. You can also chop it into cubes if you prefer a more uniform texture.

Return the shredded chicken to the pot and stir to combine. At this point, the soup will already look incredibly inviting—creamy, golden, and full of hearty chunks of vegetables and chicken.

Step 6: Add Peas and Parsley

Add the frozen peas to the pot and stir them in. Let the soup simmer for another 5 minutes or so, just until the peas are bright green and tender. If you’re skipping the peas, you can move on to seasoning the soup.

Next, stir in the freshly chopped parsley. This adds a lovely pop of color and a fresh, herbal note that brightens the entire dish. Don’t underestimate what a handful of herbs can do at the end—it really lifts the flavors.

Step 7: Season and Taste

Now it’s time to taste your soup and adjust the seasoning. Add salt as needed—a pinch at a time, tasting after each addition. Finish with ½ teaspoon of freshly ground black pepper, or more if you like a little heat.

Tip: If your soup tastes a little flat, try a tiny splash of lemon juice or a pinch more salt. Sometimes a bit of acidity can help balance the flavors.

Optional Step: Blend a Portion for Extra Creaminess

If you want your soup to be even creamier, you can use an immersion blender to puree a small portion of it—maybe just one or two ladles’ worth. Blend it right in the pot, then stir everything together again. This step is totally optional but adds an extra layer of richness without any cream or flour.

Final Step: Serve and Enjoy

Ladle the soup into bowls and garnish with extra parsley if desired. The aroma is deep and comforting, and the color is golden and inviting. Each spoonful delivers tender chicken, soft veggies, and a luxuriously creamy broth.

You’ve just made a pot of wholesome, soul-warming chicken soup—with a delicious twist.

How to Serve this Chicken and Coconut Milk Soup

One of the best things about this soup is how versatile it is when it comes to serving. It’s filling enough to stand on its own, but it also pairs beautifully with a few simple sides if you’re aiming for a full spread.

You can serve it in big bowls with a spoon and some warm bread on the side. A crusty baguette, a slice of toasted sourdough, or even a fluffy dinner roll is perfect for dipping into the creamy broth and soaking up all those flavors.

For a lighter option, serve the soup alongside a crisp green salad. A mix of arugula, cucumbers, and cherry tomatoes with a lemony vinaigrette makes a lovely contrast to the rich soup. It adds freshness and keeps the meal balanced.

If you’re meal prepping, you can portion the soup into containers with a side of cooked brown rice or quinoa. This turns it into a full meal with even more staying power, especially if you’re packing lunch for work or school.

Kids often love this soup as is, but you can make it even more fun by serving it with a side of soft, buttered noodles or cheesy toast. It’s a great way to get little ones to enjoy something wholesome and veggie-packed.

When serving guests, dress it up a little with a sprinkle of extra parsley or a swirl of coconut milk on top. A crack of fresh black pepper or a dash of chili flakes gives it a gourmet touch without much effort.

No matter how you serve it, this soup brings comfort and nourishment to the table, making it perfect for everyday meals or casual entertaining.

Pairing Suggestions of this Chicken and Coconut Milk Soup

Although this Chicken and Coconut Milk Soup is wonderfully satisfying on its own, the right pairings can turn it into a complete and well-rounded meal. Because the soup has a naturally rich and creamy texture, thanks to the coconut milk, pairing it with something light, crisp, or hearty-but-simple helps balance the flavors and elevate the dining experience.

Let’s start with bread. A warm, crusty loaf of artisan bread is an easy and classic option. Whether it’s sourdough, a rustic country loaf, or a seeded baguette, the crunch of the crust against the soft interior makes it perfect for dipping into the broth. For something a bit more indulgent, try toasted garlic bread or even grilled flatbread brushed with olive oil and herbs.

Next, think about grain-based sides. This soup pairs beautifully with a scoop of brown rice, wild rice, or cooked quinoa. You can serve the grains on the side or spoon them directly into the bottom of the bowl before ladling in the soup. Not only does this bulk up the meal, but it also gives a nice textural contrast and makes the dish even more filling.

For something light and fresh, a salad is a fantastic complement. Try a simple green salad with lemon vinaigrette or a shredded cabbage slaw with a hint of apple cider vinegar. The crispness of the vegetables will contrast nicely with the creamy soup and help cleanse the palate.

If you’re planning a dinner for guests or a cozy family night, you might also want to add a roasted vegetable side dish. Roasted sweet potatoes or cauliflower seasoned with cumin and a touch of paprika play off the warm, earthy spices in the soup. You can also serve steamed green beans or asparagus tossed with lemon and a little sea salt.

And finally, don’t forget about drinks. Since we’re keeping this recipe halal, skip the wine and instead serve sparkling water with lemon or lime, a lightly sweetened mint tea, or a ginger-infused tonic to complement the soup’s flavors. The refreshing nature of these drinks contrasts the creaminess of the soup without overpowering its subtle spices.

Altogether, these pairings ensure your meal feels complete, nourishing, and satisfying—from the first spoonful to the last bite.

Storage, Freezing & Reheating Instructions of this Chicken and Coconut Milk Soup

One of the best parts of making a big batch of soup is knowing that the leftovers will taste even better the next day. This Chicken and Coconut Milk Soup is no exception. In fact, the flavors deepen and become even more well-rounded after a night in the fridge. That makes it ideal for make-ahead meals, packed lunches, or freezing for a rainy day.

Storing Leftovers
To store leftovers, let the soup cool completely before transferring it to airtight containers. You can portion it into single-serving containers if you plan to bring it for lunch or need quick meals during the week. Keep the soup in the refrigerator for up to 3 to 4 days.

When storing, be sure the containers are truly airtight to keep the soup fresh and prevent it from absorbing any other fridge odors. You may notice the soup thickens slightly as it sits due to the natural starches from the vegetables—this is totally normal and actually adds to its heartiness when reheated.

Freezing the Soup
This soup freezes beautifully. To freeze, ladle the cooled soup into freezer-safe containers or zip-top freezer bags. If using bags, lay them flat on a baking sheet and freeze until solid—this saves space and allows them to stack neatly.

Be sure to label each container with the date and contents. The soup will keep well in the freezer for up to 3 months. For the best texture, avoid freezing it with peas already stirred in, as they can become mushy. Instead, add frozen peas when reheating.

Reheating Instructions
To reheat from the fridge, simply pour the soup into a saucepan and warm over medium heat until hot. Stir frequently to ensure the coconut milk stays smooth and the soup reheats evenly. You can also microwave individual portions in a microwave-safe bowl, stirring every 60 seconds until fully heated.

If reheating from frozen, it’s best to let the soup thaw overnight in the refrigerator. Once thawed, follow the same reheating method as above. If you need to heat it quickly from frozen, you can reheat it gently over low heat on the stove, stirring often and adding a splash of broth or water to loosen the consistency as needed.

No matter how you store or reheat it, this soup holds up well and retains its comforting, rich flavors every time.

Common Mistakes to Avoid in this Chicken and Coconut Milk Soup

Even a simple soup like this can go sideways if a few key steps are skipped or rushed. But don’t worry—once you’re aware of the common mistakes, they’re super easy to avoid. Here are the top things to watch out for when making this Chicken and Coconut Milk Soup.

1. Not sautéing the vegetables long enough
It might be tempting to rush through the vegetable sauté step, especially if you’re hungry or short on time. But taking the full 14 to 16 minutes to soften the leeks, carrots, and celery is crucial. This slow cooking helps release their natural sweetness and builds the soup’s flavor foundation. If they’re still firm or pale when you add the broth, your soup may taste flat.

2. Boiling instead of simmering the chicken
Once you’ve added the chicken and liquids, it’s important to maintain a gentle simmer—not a rolling boil. Boiling can toughen the meat, making it dry and stringy. A gentle simmer allows the chicken to cook through while staying juicy and tender. Keep your heat on low and partially cover the pot to control the temperature.

3. Forgetting to taste and adjust seasoning
This is a big one. Every brand of broth and coconut milk has a different salt level, so it’s essential to taste the soup before serving and adjust as needed. Sometimes just a pinch more salt or a splash of acidity—like lemon juice—can brighten the whole dish.

4. Using watery coconut milk
Not all coconut milk is created equal. Avoid using low-fat or “lite” coconut milk, as it lacks the creaminess needed for this soup. Go for full-fat canned coconut milk for the best texture and depth of flavor.

5. Overcooking the peas
If you choose to add peas, stir them in right at the end. Overcooked peas lose their vibrant green color and can become mushy. Simmer them just long enough to heat through and stay bright.

By keeping an eye on these common missteps, you’ll set yourself up for success and end up with a bowl of soup that’s full of depth, flavor, and perfectly balanced texture every single time.

Pro Tips of this Chicken and Coconut Milk Soup

Want to take your soup to the next level? These pro tips are easy to follow but make a big difference in the flavor and texture of your finished dish. Whether you’re a first-time cook or a seasoned soup maker, these little tricks will help you make the best version possible.

1. Use high-quality broth
The broth is the backbone of this soup, so try to use a good-quality one. Homemade is always amazing if you have some on hand, but store-bought works well too—just be sure to choose a low-sodium option so you can control the salt levels yourself. If you’re using bouillon, dissolve it fully in hot water before adding it to the soup.

2. Toast your spices
When you add the turmeric and poultry seasoning during the sauté step, give them a little time in the oil before adding the broth. Toasting spices for just a minute or two helps release their essential oils, making the soup more aromatic and flavorful.

3. Make it creamy without dairy
Full-fat coconut milk is the key to getting that rich, creamy texture without any cream or butter. If your coconut milk has separated in the can, just stir it well before pouring it in. You can even blend a portion of the soup at the end for an extra silky texture.

4. Add a squeeze of lemon or lime at the end
Coconut-based soups benefit from a touch of acidity. A squeeze of fresh lemon or lime juice at the end helps cut through the richness and wakes up all the other flavors.

5. Garnish with fresh herbs and a swirl of coconut milk
For presentation and a pop of freshness, top each bowl with chopped parsley, a drizzle of coconut milk, or even a spoonful of chili oil if you like heat. It not only looks beautiful but also enhances the taste.

Incorporating just one or two of these tips can turn your soup from good to truly memorable. They’re the kind of tweaks that seasoned cooks use instinctively—but now you’ve got them, too.

Frequently Asked Questions (FAQs)

No matter how simple a recipe may seem, a few questions always come up along the way. Here’s a detailed FAQ section to help you troubleshoot and customize your Chicken and Coconut Milk Soup with ease. If you’ve got questions, chances are someone else has wondered the same thing—and we’ve got you covered.

Can I use chicken breast instead of chicken thighs?
Absolutely. This recipe works beautifully with either. Chicken thighs are slightly more forgiving and tend to stay juicier, especially when simmered. However, if you prefer leaner meat or only have chicken breast on hand, it will work just fine. Just be sure not to overcook it—check for doneness around the 15-minute mark.

Can I make this soup ahead of time?
Yes, and in fact, it gets even better with time. You can make the entire soup one to two days in advance, store it in the fridge, and simply reheat it before serving. The flavors deepen as it sits, making leftovers even more flavorful.

Can I freeze this soup?
Definitely. This soup freezes well for up to three months. Just make sure to let it cool completely before transferring it to freezer-safe containers. You might want to leave out the peas until reheating, as they can become mushy after freezing and thawing.

What if I don’t have leeks?
You can substitute extra onion or shallots for the leeks if needed. Leeks offer a subtle sweetness and a slightly different texture, but the soup will still be delicious without them.

Is there a vegetarian version of this Chicken and Coconut Milk Soup?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. For added protein, consider stirring in canned chickpeas or cooked lentils toward the end of cooking.

What type of coconut milk should I use?
Use full-fat canned coconut milk for the best results. “Lite” or reduced-fat coconut milk tends to be watery and won’t give you that rich, creamy texture. Shake the can well before opening, or stir if the cream has separated.

Can I use fresh peas instead of frozen?
Yes, fresh peas work just as well. Add them at the same stage as frozen—toward the end of cooking—and simmer until they’re tender and bright green.

How do I prevent the soup from becoming too thick?
As the soup sits, it naturally thickens due to the starches in the vegetables. If you prefer a thinner consistency, simply add a bit more broth or water when reheating until it reaches your desired texture.

What’s the best way to reheat the soup?
For best results, reheat the soup in a saucepan over medium heat. Stir occasionally and add a splash of broth or water if it’s too thick. You can also microwave individual servings in 1-minute intervals, stirring in between, until heated through.

Can I add noodles or rice to this soup?
Yes! If you want to bulk up the soup or make it more filling, adding cooked rice, egg noodles, or even small pasta shapes like orzo or ditalini is a great idea. Just stir them in after the soup is finished cooking.

Conclusion & Call to Action

And there you have it—your new favorite comfort food: Chicken and Coconut Milk Soup with Leeks, Carrots, and Peas. It’s the kind of recipe that fits perfectly into your weekly rotation, whether you’re cooking for yourself, feeding your family, or delivering a pot to a friend who could use a little extra warmth. It’s nourishing without being heavy, simple without being boring, and just unique enough to keep things exciting in the kitchen.

With creamy coconut milk, tender chicken, and an aromatic base of leeks and carrots, this soup is everything a cozy meal should be. The steps are straightforward, the ingredients are accessible, and the whole process is stress-free. Whether you’re new to cooking or a seasoned home chef, this recipe is forgiving and flexible—making it easy to adapt to what you have on hand.

So, the next time you’re staring at your pantry wondering what to cook, give this soup a try. Trust me, once it’s simmering away on your stove and filling your kitchen with that warm, golden aroma, you’ll be so glad you did. Serve it with a hunk of warm bread, a scoop of rice, or a fresh green salad, and you’ve got a complete meal that satisfies on every level.

Now I’d love to hear how your soup turns out. Did you make any swaps? Add noodles? Leave out the peas? Share your tips, tweaks, and triumphs in the comments section. Better yet, snap a photo and tag me on social media so I can see your version—I seriously love seeing what you all create in your kitchens.

You’ve got this. Now go grab a pot and start chopping—you’re just one batch of soup away from comfort in a bowl.

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