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Braised Chicken and Vegetables in Turmeric Broth

There were some incredible takeaways from our FBG retreat at 1440 Multiversity last month (including a wine key that we forgot to return to the front desk when we checked out. WHOOPS!). Happily, one of our other takeaways is a delicious recipe straight from Chef Kenny!
You see, the food there is served cafeteria style — but it’s all made from scratch, is as locally sourced as possible, and designed to accommodate just about every food restriction or allergy imaginable. And the chefs were often out and about serving, so we got to talk to them about what went into each dish — and probably the most common ingredient was pride. (Also probably love. And vegetables!)
Anyway, all of that means we’re delighted to share this recipe for braised chicken and vegetables in turmeric broth with you. Is it too much if we ask that you enjoy it mindfully? Because that just seems fitting …

Braised Chicken and Vegetables in Turmeric Broth
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4 servings
  • 4 tablespoons garlic, minced
  • 4 tablespoons ginger, minced
  • 3 tablespoons turmeric, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup celery, finely diced
  • 3 cups white onion, finely diced
  • 3 cups carrot, finely diced
  • 3 cups parsnip, finely diced
  • 1 jalapeño, halved
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • ¼ cup dried shitake mushrooms
  • 4 cups coconut milk
  • 1 tablespoon lime juice
  • 8 cups vegetable stock
  • 3 chicken thighs
  • Salt and pepper
  • ¼ cup chopped cilantro
  1. Mince the garlic, ginger, and turmeric in a food processor.
  2. In a large saucepan over medium heat, combine the olive oil and the garlic-ginger-turmeric mixture, and sweat until soft, around 3 minutes. Add celery, onion, carrot, parsnip, jalapeño, cumin, and paprika. Sauté to blend flavors, around 5 minutes.
  3. Add dried mushroom, coconut milk, lime juice, and vegetable stock. Bring soup to a simmer, add chicken, and braise on low heat for two hours.
  4. Remove the dried mushrooms and jalapeño, season to taste with salt and pepper, and ladle into bowls, topping each serving with cilantro.

Our retreat might have ended, but 1440 has loads more programs going on all year long, so if this recipe has your mouth watering, you just might want to see if there’s one coming up that suits your fancy.
Have you ever gone on any sort of a retreat like this? What was it for, and what was it like? Would you do it again? Got any advice for someone considering it? —Kristen

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  1. Kristen says:

    so….mine is still simmering…but may I observe that a soup that uses 12 CUPS of liquid probably yields more than 2-4 servings? My 6 quart Lodge dutch oven is full almost to the brim with this (“large saucepan” – ha!). It does smell amazing 🙂

  2. Kristen says:

    It was delicious! I think it serves 2-4 families, not 2-4 people. I used 4 boneless thighs, and would suggest either doubling the chicken or halving everything else. If your family doesn’t like spicy, take the seeds out of the jalapeno before you add it. Luckily, I had part of a roasted chicken in my fridge, so I added that to the leftovers for more protein.

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