Sauces - Chicken soup

Chicken soup

 https://miarecipes.uplodati.com/
01-Jan-26
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Ingredients:

 

  • 1 1/4 pounds boneless, skinless chicken thighs or breasts
  • 6 cups chicken broth
  • 1 (13.5 oz) can coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 1 medium onion, diced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 cloves garlic, chopped
  • 1 large leek, white and light green parts, halved and thinly sliced

 

Method:

1️⃣ Build the aromatic base

Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Once shimmering, add the diced onion, sliced leeks, carrots, and celery. Season with about 1 teaspoon of kosher salt.

Sauté slowly for 14–16 minutes, stirring often. The goal here is to soften the vegetables deeply without browning them, allowing their natural sweetness to emerge. The leeks should become silky and fragrant, creating a mellow, comforting foundation for the soup.

2️⃣ Add garlic and anti-inflammatory spices

Stir in the chopped garlic, turmeric, and poultry seasoning. Continue cooking the mixture for 2–3 minutes.
As the turmeric warms in the oil, it releases its earthy aroma and signature golden color, coating the vegetables in a vibrant, health-boosting layer that forms the soul of this soup.

3️⃣ Add the broth, coconut milk, and chicken

Pour in the chicken broth and coconut milk, stirring to combine. The broth will take on a warm golden hue, while the coconut milk adds a creamy richness that balances the spices beautifully.

Nestle the raw chicken thighs or breasts into the pot, making sure they are fully submerged. Partially cover the pot and bring the soup to a gentle simmer.

Allow the chicken to cook undisturbed for 15–20 minutes, or until tender and fully cooked through.

4️⃣ Shred the chicken and finish the soup

Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the simmering soup.

If using peas, add them now — their bright green color will contrast beautifully with the golden broth. Stir in the chopped fresh parsley and let the soup simmer a few minutes more until the peas are heated through and vibrant.

5️⃣ Adjust seasoning & serve

Taste and adjust with more salt and pepper as needed.

Ladle the soup into warm bowls and garnish with extra parsley. Serve with crusty bread, warm naan, or steamed rice for a complete, soothing meal.