Coconut Chicken Veggie Soup

Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 zucchini, cut in half lengthwise and thinly sliced
• 4 large carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 1 teaspoon seasoned salt
• Freshly ground pepper
• 3 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon poultry seasoning or Everglades seasoning**see note
• 6 cups chicken broth
• 1 13.5 ounce can coconut milk
• 1 1/4 pounds boneless skinless breasts (approximately 3)
• 1/4 cup chopped fresh cilantro
• Sea salt and black pepper, to taste

Instructions

1. Fill a large pot with several inches of water, enough to cover chicken by 1-2 inches. Bring water to a full rolling boil. Add chicken and bring water back to a boil. Turn off heat. Let chicken sit in hot water for 20-30 minutes. Remove chicken and shred or cut into bite sized pieces. Cover and set aside.
2. Cook onions, zucchini, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, zucchini, carrots, celery, seasoned salt and pepper. Sauté, stirring occasionally, until vegetables are soft and starting to caramelize, for 14-16 minutes.
3. Add aromatics. Add chopped garlic, turmeric, and poultry (or Everglades) seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
4. Add broth and coconut milk. Add chicken broth and coconut milk to the pot, scraping up any stuck-on bits, and bring to a simmer on low until the veggies are tender – about 15-20 minutes.
5. Add shredded chicken into to the soup. Return chicken to the pot. Bring back to a slow simmer and allow chicken to warm through, about 5 minutes or so.
6. Season and serve. Season to taste with additional salt and pepper and serve garnished with fresh chopped cilantro.

Notes