Golden Chicken Soup (Print Version)
# Ingredients:
01 -
6 cups chicken stock.
02 -
1 medium onion, chopped.
03 -
3 garlic cloves, minced.
04 -
1¼ lbs chicken thighs or breasts.
05 -
1 large leek, light and white sections only, cut into thin slices.
06 -
1 can (13.5 oz) coconut cream.
07 -
3 celery sticks, thinly sliced.
08 -
1 bag (10 oz) frozen green peas.
09 -
¼ cup olive oil.
10 -
3 large carrots, cut into rounds.
11 -
¼ cup chopped fresh parsley leaves.
12 -
½ teaspoon ground black pepper.
13 -
1 teaspoon ground turmeric.
14 -
1 teaspoon seasoning blend for poultry.
15 -
1½ teaspoons kosher salt.
# Instructions:
01 -
Turn the heat to medium under a big pot and add the oil. Toss in the onion, leek, carrots, and celery, sprinkling some salt. Stir until they're soft and getting a golden shade, about 15 minutes.
02 -
Add garlic, poultry seasoning, and turmeric. Cook for just a couple of minutes until you get a nice aroma from the spices.
03 -
Pour in the chicken stock and coconut cream. Add in the chicken. Let it come to a gentle bubble, cover, and let the meat cook through for 15-20 minutes.
04 -
Pull the chicken out and shred it. Add it back into the pot with the peas and parsley. Let everything simmer together for 5 minutes, or until the peas turn bright green.
05 -
Season with some salt and pepper. If you like, sprinkle a little extra parsley on top before serving.
# Notes:
01 -
Store in the fridge for 5-6 days.
02 -
Freezer-safe for up to 4 months.
03 -
Reheat slowly to keep the coconut milk from separating.