Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
If using, add the frozen peas to the soup and let them warm through for about 5 minutes.
Season the soup with an additional teaspoon of kosher salt (or to taste) and black pepper. Stir in the chopped fresh parsley.
Serve:
Taste and adjust the seasoning if necessary. Serve the soup hot, with extra parsley for garnish if desired.
Tips:
Turmeric Tip: Turmeric is known for its health benefits but is best absorbed with black pepper, so don’t skip the pepper!
Variations: Feel free to add other vegetables like spinach or kale towards the end of cooking for added nutrition.
Storage: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Perfect for meal prep!