VIP Recipe: Golden Chicken Soup
A hot, savory, and supple soup gentle on tastebuds but still packed with flavor and perfect for cooler seasons.
I won’t lie, this one just feels good. Like how can you really beat bone broth, coconut milk, and turmeric?
My gosh. You can’t. When my grandmother came over to visit this week, it was about 68 degrees out, so a little chilly but not too bad. I wanted to eat outside on our porch to savor the last of the warm-ish days and I had just made this the night before and jarred it up in the fridge. Let me tell you, it reheated absolutely perfectly. There was no separation like you might see with heavy cream, the coconut milk held it all together.
This is what I’d call a perfect chicken soup: warm and creamy and subtle but with a lot of flavor. If you want to give it a little kick, you could add in a pinch of red pepper flakes, or dose it with some sriracha as well. If someone isn’t feeling well, this would be an incredible gift, and it even looks pretty in a mason jar. I haven’t tried to freeze it yet, but if you do, leave some room at the top for it to expand. I think it would freeze pretty well.
As an aside, I am also completely obsessed with Zoup! brand bone broth, which I used in this recipe. I have always liked my own homemade stuff best, but ever since I tried this broth, I don’t even want to make my own, it’s that good. It’s 100% drinkable too. I have used it to make keto ramen, soups, sauces, it’s just totally delicious. Here is my Amazon affiliate link for it if you decide to buy it. If you can find it in the store, it’s a little cheaper, about $11 a jar.
OK, let’s get to the recipe!