Occasionally I get in the mood to cook, haha. When that happens I like easy, light & healthy recipes. When I find a recipe worth repeating like this one, it's one I'll keep around forever. This soup is super easy to make and it gets better with time so it’s great for leftovers. Enjoy!
Coconut Chicken Soup
Time: 40 minutes Serves: 4-6
4 cups chicken stock
2 Tbsp olive oil or coconut oil
1 1/2 lbs of chicken tenders or breast cut into bite size pieces
1 Tbs dried thyme
1 bay leaf
4 large carrots, chopped
1 large onion, chopped
4 celery ribs, chopped
1 cup mushrooms, quartered
2 cups arugula, chopped
1 cup fresh basil, chopped (or leaves torn)
Zest from 1 lemon
1, 14oz can coconut milk
salt and pepper to taste
2 cups arugula, chopped
1. In a medium pot, bring chicken stock and 2 cups water just to a boil. Let simmer.
2. In another soup pot, heat oil over medium high heat. Add the chicken and cook until lightly browned (about 5 minutes).
3. Stir in thyme and bay leaf. Then add onion, carrot, celery and mushrooms. Stir and season with salt and pepper. Cover the pot and cook 5 to 7 minutes until veggies are tender.
4. Pour hot stock into the pot with chicken and veggies, stir and bring to a boil. Reduce heat slightly and add coconut milk. Simmer 8 to 10 minutes.
5. Remove from heat and stir in arugula, basil and lemon zest. Remove bay leaf and season with salt and pepper to taste. Serve and enjoy.
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