Coconut Chicken and Vegetable Soup
This winter warming version of chicken and vegetable soup is savoury with a few burst of sweetness that complement the chicken. The coconut makes it slightly creamy and satisfying. Loaded with healthy vegetables and gut-healing bone broth, this soup is fabulous for warding off or healing winter bugs.
PREPARATION TIME
15 mins
COOKING TIME
45 mins
YIELDS
6-8 medium bowls
NOTES
If you prefer a spicy version, replace the herbs with 1 tsp each of lemongrass, ginger, coriander and cumin. Add some chilli for heat
NOTES
Paleo if you take the peas out, Gluten free, Dairy free
INGREDIENTS
1 litre bone broth (chicken or beef)
2 litres water
2 sugar-free vegetable and chicken stock cubes, or 1/2 each tbsp each powdered vegetable and chicken stock
1 tbsp cold pressed olive oil
1 celery stalk, 1 onion, 1 lge carrot, chopped
3 cups other mixed vegetables including greens, chopped e.g. leeks, beans, silverbeet, spinach, zucchini, root vegetables, bok choy
2 lge cloves garlic, chopped
1 tsp each sage, tarragon, thyme
2 lge pieces cooked chicken broken into bite-size pieces, or fresh chicken cubed
1/2 cup each frozen baby peas and fresh corn off the cob
1 can coconut milk, preferably without additives
1/2 tbsp gluten free soy sauce or coconut aminos
Celtic Sea or Himalayan Rock Salt and fresh ground pepper to taste
DIRECTIONS
Heat olive oil in soup saucepan and gently fry celery, onion and carrot until softened
Add garlic and other mixed vegetables, but not the peas and corn, and soften
Add bone broth, water, stock cubes and powder, and herbs or spices. Bring to the boil and simmer for 10 mins
Add chicken and simmer another 15 minutes
Add peas and corn and bring back to the boil, simmering for 5 mins
Add coconut milk and soy sauce or coconut aminos, and bring back to the boil
Serve