Cách dễ nhất để tải video Lemon8 và tải ảnh từ ứng dụng Lemon8
Máy tính: Nhấp chuột phải và chọn "Save link as..." để tải xuống.
PHOTOS | |||
JPEG | Tải xuống |
Ingredients:
1/4 cup olive oil
1 medium onion, diced
1 large leek, sliced (white and light green parts only)
3 large carrots, sliced
3 stalks celery, sliced
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon poultry seasoning
6 cups chicken broth
1(13.5 oz) can coconut milk
1 1/4 pounds boneless, skinless chicken (breast or thighs)
10 oz frozen peas (optional)
1/4 cup fresh parsley, chopped Salt and pepper, to taste Preparation:
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, leek, carrots, celery, and a pinch of salt. Sauté for 5-7 minutes, until the veggies are soft and fragrant.
Add Spices:
Stir in garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, making sure not to burn the garlic.
Simmer the Soup:
Pour in chicken broth and add the chicken. Bring to a simmer, reduce heat, and cook for 20-25 minutes until the chicken is tender.
Shred the Chicken:
Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Final Ingredients:
Stir in the coconut milk for a creamy texture, and if using peas, add them now. Cook for an additional 5 minutes.
Season and Serve:
Stir in half of the chopped parsley and season the soup with salt and pepper. Ladle into bowls and garnish with the remaining parsley. Enjoy this soothing, healthy meal!