Chicken Soup Bowl (Print Version)
# Ingredients:
01 -
1¼ pounds of chicken thighs or breasts.
02 -
6 cups of chicken stock.
03 -
1 bag (10 oz) of frozen peas.
04 -
1 can (13.5 oz) of coconut milk.
05 -
¼ cup of fresh parsley, minced.
06 -
3 big carrots, sliced thin.
07 -
1 medium-sized onion, chopped.
08 -
3 celery sticks, sliced.
09 -
1 large leek, sliced (light green and white sections).
10 -
¼ cup olive oil.
11 -
3 garlic cloves, finely chopped.
12 -
1 teaspoon of ground turmeric.
13 -
1 teaspoon of seasoning for poultry.
14 -
½ teaspoon black pepper.
15 -
1½ teaspoons of kosher salt.
# Instructions:
01 -
Warm up oil in a big pot. Toss in onion, leek, celery, and carrots with a sprinkle of salt. Cook for around 15 minutes until they're soft and slightly golden.
02 -
Put in garlic, turmeric, and the poultry seasoning. Stir it around until it smells great, about 2-3 minutes.
03 -
Pour in the coconut milk and chicken broth. Add the chicken and bring it to a calm simmer. Cover it and cook until the chicken is done, roughly 15-20 minutes.
04 -
Take the chicken out and shred it. Add it back into the pot along with the peas and parsley. Let it cook another 5 minutes until the peas brighten up.
05 -
Sprinkle in salt and pepper. If you want, throw some extra parsley on top.
# Notes:
01 -
Stays fresh in the fridge for 5-6 days.
02 -
Freezes well for about 4 months.
03 -
Warm-up gently to avoid splitting the coconut milk.