Golden Coconut Chicken Soup with Spiced Pitas.
[This post is sponsored by McCormick. Thank you so much for reading how sweet eats and supporting the site! Xoxo]
Hellllllo soup season.
‘Tis the season for creamy, dreamy soup!
Is this not the most gorgeous color you’ve ever seen?! It looks like a warm, cuddly bowl that I want to swan dive in to. I just might do it.
THE COLOR!! I love it so much. It’s from the pretty ground turmeric in the recipe – I’m partnering with McCormick to develop some delicious ground turmeric recipes using this fantastic spice. My hands still might be orange but it’s cool.
One of the biggest food trends in 2016 has been the use of turmeric, and can we just feign a bit of shock that I’m jumping on board 10 months later? Not only am I always late to the style game, but I’m just dyyyying to fit in. This time, I’m here! I’m showing up! I’m in time. Maybe?
My first-born-child, people-pleasing self just wants to be cool. Have you tried it yet? Give me your best recipes!
I’m throwing turmeric in your soup and making it the prettiest shade of gold. This is ridiculously comforting and smooth and rich. It’s going to melt into your soul as the air chills down and we approach November.
I’ve been incorporating turmeric into a few of my daily recipes for the potential health benefits alone, even if it is turning my poor counter top neon yellowish orange too. The cucurmin in turmeric is known for its anti-inflammatory properties, so I figure – why not! It started with smoothies a few months ago. Bright orange and yellow ones that I would call sunshine smoothies because Max thought it was hilarious.
But I realllly fell in love with it after trying Tracy’s turmeric hot toddy. Um – you actually make turmeric HONEY for that recipe and I want to slather it on everything and melt it into every warm winter drink I consume. Then I tried her turmeric latte which I loved even more, considering I could acceptably drink it in the morning and not have to receive inappropriate stares for preparing a hot toddy at 8:30 am.
(Hi it was the holidays it’s fiiiiine.)
I’ve stirred a leeettle bit into yogurt (for a dip!) and I’ve tried to get Eddie to drink it in hot water (spoiler alert: he wasn’t into that at ALL), but wanted to make a delicious meal that would highlight this ingredient that I’m so obsessed with at the moment.
Enter: chicken soup with a coconut twist.
It’s no secret that I completely live for all things coconut milk. I wanted to delete the curry from this shrimp noodle recipe and let the turmeric stand alone, and that it did! Combined with the sliced mushrooms and peppers and tons of cilantro on top (don’t be a hater, swap it for oregano!), it’s perfection.
Well, almost perfection. The perfection comes after a little lime spritz! And a big dip of the crunchy spiced pitas. I’m suuuuper into it.
- 2 tablespoons coconut oil
- 1/2 sweet onion, diced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons McCormick Ground Turmeric
- 12 ounces sliced mushrooms
- 1 14-ounce can full-fat coconut milk
- 1 14-ounce can light coconut milk
- 8 ounces low sodium chicken stock
- 2 chicken breasts, cooked and shredded
- 3 tablespoons fresh chopped cilantro, plus extra for topping
- Heat a large pot over medium heat and add the coconut oil.
- Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.
- To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.
- crispy spiced pitas
- Preheat the oven to 425 degrees F. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.
- Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.
I can FEEL the warmth!