Description
Creamy Chicken Soup
Ingredients:
3 cups shredded chicken breast
1 can (15 oz) navy beans
1/2 cup diced zucchini
1 can (10 oz) stewed tomatoes
4 cups vegetable stock
1/2 cup coconut cream
1 tsp ground coriander
1/2 tsp turmeric
Salt and pepper to taste
Instructions:
Combine chicken, beans, zucchini, tomatoes, and stock in a large pot.
Add coriander, turmeric, salt, and pepper.
Stir in coconut cream and let it simmer for 15 minutes.
#GoldenBowlGoodness
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. Start by heating a tablespoon of olive oil in your large pot over medium heat. Add the diced zucchini and sauté for 3-4 minutes until slightly softened. Next, pour in the vegetable stock and add the shredded chicken, navy beans (drained and rinsed), and stewed tomatoes with their juices. Bring the mixture to a gentle boil. Reduce the heat to a simmer and stir in the ground coriander, turmeric, salt, and pepper. Allow it to simmer uncovered for 10 minutes to let the flavors meld. Finally, turn off the heat and stir in the coconut cream until fully incorporated. Let the soup sit for 5 minutes before serving to allow it to thicken slightly.
Serving Suggestions
This versatile soup pairs beautifully with several sides. For a complete meal, serve it with a slice of crusty artisan bread or warm dinner rolls for dipping. Garnish individual bowls with a sprinkle of fresh cilantro, a dollop of extra coconut cream, or a squeeze of lime juice for brightness. For added texture, top with crunchy croutons or roasted chickpeas. It also makes an excellent starter course for a larger dinner.
How-to Summary
In short: Sauté zucchini, then combine with stock, chicken, beans, and tomatoes. Simmer with spices, finish by stirring in coconut cream off the heat, and let rest before serving.
Frequently Asked Questions
Can I use chicken thighs instead of breast? Yes, dark meat from thighs will add richer flavor and more tender shreds. Just ensure it’s fully cooked before shredding.
What can I substitute for coconut cream? Full-fat canned coconut milk is the best substitute. For a dairy version, heavy cream or half-and-half can be used, though the flavor profile will change.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to prevent the coconut cream from separating.
Can I make this soup in a slow cooker? Absolutely. Add all ingredients except the coconut cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the coconut cream during the last 30 minutes.
Is this soup freezer-friendly? It freezes fairly well. However, the texture of the zucchini may become softer upon thawing. For best results, freeze without the coconut cream and add it fresh when reheating.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. Do not boil the soup after adding the coconut cream, as high heat can cause it to curdle or separate. Do not overcook the zucchini at the beginning; it should only be softened slightly as it will continue to cook in the broth. Ensure you properly drain and rinse the canned navy beans to remove excess sodium and the starchy liquid. Finally, season carefully with salt, especially if your vegetable stock is already salted—always taste before adding more.
Conclusion
This creamy chicken soup is a nourishing and flavorful dish that masterfully combines simple ingredients with warm, aromatic spices. Its ease of preparation makes it a perfect weeknight meal, while its sophisticated taste is worthy of serving to guests. By following the detailed guide and avoiding common mistakes, you can consistently create a comforting, restaurant-quality soup at home. We hope this creamy, golden bowl becomes a cherished recipe in your kitchen repertoire.
