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Golden Chicken Soup

Name: Golden Chicken Soup
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1 onion; 1 carrot; 1 leek; 3 cloves garlic (or 2 tbsp jarred garlic); 2 tbsp lemon juice; 2 large chicken breasts (sliced in half); 4 cups chicken stock; 400 mL coconut cream; 2 tbsp turmeric (only in the broth); 2 tbsp chicken powder (1 tbsp each chicken + broth); 2 tbsp garlic powder (1 tbsp each chicken + broth); 2 tbsp onion powder (1 tbsp each chicken + broth); Salt (to taste)

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This golden chicken soup is divine. With tender chicken breasts, delicious aromatic veggies, in a smooth slightly tangy broth… what’s not to love? If you’re looking for a cozy but healthy dinner, then this is the recipe for you.

As I write this, it is currently averaging about 26℃ as we are in the middle of summer in New Zealand – that may not sound too hot, but the sun down here hits different. However, this heat did not stop my craving for a delicious chicken soup. I’ve been working my first job since taking 5 months off after getting sick, and going back full time has definitely taken its toll on me. So, I was seeking some comfort food – but I also wanted to try something a bit different.

I love love love my zuppa toscana recipe, which uses coconut cream in the broth, so I wanted to try incorporating it into a chicken soup recipe. And let me tell you, it was delicious! I adore soups, they allow me to incorporate more vegetables and they feel like a healthier comfort food.

Key Ingredients

Chicken is of course the main protein in this golden chicken soup. Typically, I would go for chicken thighs – they’re my favourite. However, we are going to be using the more budget friendly chicken breast. Because the soup is simmering for over an hour, it allows time for the breasts to become tender, and shred easily.
Carrot to add another pop of colour to the golden chicken soup. Plus, you can’t really make chicken soup without carrots! Typically, the combination of vegetables used is called mirepoix – carrot, onion, and celery. I do not like celery, so I keep it out.
Leek adds a beautiful slightly sweet flavour. Leeks are a similar flavour to onions, but more mild. They are often overlooked, but are perfect to switch up a dish. I use the bottom half.
Aromatics are onion and garlic, they help build the base for the flavour of this golden chicken soup, adding a sweet and savoury depth to the dish. Now, I must confess… sometimes I choose to use jarlic (jarred garlic).
Lemon juice brightens up this soup, giving it a gorgeous slight tang. I recommend using freshly squeezed lemon juice, but if you have the bottled stuff then that is no problem. We do not want this to be a strong flavour, but it just gives the soup a bit of pzazz.
Chicken stock compliments the flavours of the soup. Using chicken stock as the base for the broth gives it a delish umami flavour. Chicken stock is perfect for adding flavour, but also is enhancing the taste of the other ingredients as well.
Coconut cream by using this over regular cream helps keep the soup light. It also means that those with dietary intolerances, such as dairy, get to experience the smoothness as well. It adds a slight nutty flavour, that balances out the savoury elements of the golden chicken soup.
Seasonings are used on both the chicken breasts when they are browning, and added to the vegetables before simmering. Chicken powder, onion powder, and garlic powder are used to season the chicken breasts and then again for the vegetables. Turmeric is only added to the vegetables. Turmeric is what gives this golden chicken soup its name, it is also recognised to have a wide range of health benefits.

How to make this divine golden chicken soup

Season and sear the chicken breast.

Place the chicken breasts into a large pot on medium-high heat with a dash of olive oil. Then sprinkle on the portions of garlic powder, onion powder, and chicken powder. Leave to sit for a few minutes each side to brown, does not have to be fully cooked.

Deglaze and soften the onion.

While the chicken is browning, finely dice your onion. Remove the chicken from the pot and set aside. Use a splash of broth to deglaze the pot. Then place the onion into the deglazed pot.

Prepare the other vegetables.

While the onion is starting to soften, prepare the leek and carrot. Dice the carrot into small pieces, and slice the leek relatively thin.

Saute and season the carrot and leek.

Add the leek and carrot to the onion, let these saute for a few minutes to soften. Season with turmeric and the remaining garlic powder, onion powder, and chicken powder. Sprinkle in a dash of salt as well.

Simmer the golden chicken soup.

Place the chicken breasts back into the pot, along with any juices. Then pour in the chicken stock. Leave to simmer for about 1 hour.

Shred the chicken breasts.

After the golden chicken soup has been simmering for 1 hour, remove the breasts from the pot. Use 2 forks to shred the chicken breasts. Then place back into the broth.

Coconut cream, lemon juice, and serve!

Pour in the coconut cream and lemon juice. Stir and leave to simmer for a further 10 minutes. Serve with rice and enjoy!

Storage

Another thing I love about soup is how easy it is to make a huge batch. Leave the soup to cool to a lukewarm temperature, then place in an airtight container. This golden chicken soup can last up to 3 days in the fridge, and can be stored in the freezer for up to 3 months. If frozen, let defrost and heat up in a pot.

What to have with the chicken soup

As you will be able to see in the picture, I served mine with rice. I love serving my soup with rice, it bulks the meal up a bit that helps you stay full. If you were wanting something with a bit more carbs, warm toasted bread dipped into the soup is scrumptious too.

More for soup lovers:

Alrighty, you should now know everything you need to make this heavenly golden chicken soup. Come on, grab your ingredients, and let’s get to making one of my favourite cozy comfort foods. You do not want to miss out on this recipe.