The Shi—Good Stuff Golden Chicken Soup

One pot. One powerhouse blend. A whole lot of comfort.

Creamy, savory, warming, and loaded with real spice.

Inspired by Summer’s Savor (@summer_food) and their Turmeric Chicken Soup recipe.

Ingredients

• ¼ cup olive oil

• 1 medium onion, diced

• 1 large leek, white and light green parts only, halved and thinly sliced

• 3 large carrots, thinly sliced

• 3 celery stalks, thinly sliced

• 2 cloves garlic, chopped

• 2–2½ teaspoons The Shi—Good Stuff

• 6 cups chicken broth

• 1 can (13.5 oz) coconut milk

• 1¼ pounds boneless, skinless chicken thighs or breasts

• 1 cup frozen peas, optional

• ¼ cup fresh parsley, chopped

• Salt, to taste

Directions

1. Build the base.
   Heat olive oil in a large soup pot over medium heat. Add onion, leek, carrots, and celery. Cook for about 12–15 minutes, stirring occasionally, until everything is soft and fragrant.

2. Bring in The Shi.
   Add garlic and 2 teaspoons The Shi—Good Stuff. Cook for another 1–2 minutes, stirring constantly so the spices bloom in the oil without burning.

3. Add broth, coconut milk, and chicken.
   Pour in the chicken broth and coconut milk and stir well. Add the chicken, making sure it is mostly submerged.

4. Simmer.
   Bring to a gentle simmer, partially cover, and cook for 15–20 minutes, or until the chicken is cooked through.

5. Shred and finish.
   Remove the chicken, shred it with two forks, and return it to the pot. Add peas if using and stir in the parsley.

6. Taste and adjust.
   Add another ½ teaspoon The Shi if you want the flavor more pronounced. Add salt only as needed.

   Recipe inspiration: Adapted from a Turmeric Chicken Soup shared by Summer’s Savor (@summer_food), with our own Smokers United spin using The Shi—Good Stuff.