Description
A nutritious chicken detox soup packed with vibrant veggies, rich in flavor and creamy coconut broth.
Ingredients
Scale
- 2 Tablespoons olive or avocado oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped into 1/2 inch rounds
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons freshly grated turmeric
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 large red bell pepper, thinly sliced
- 1 lb chicken breasts
- 6 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 bunch curly kale, roughly chopped
- 2 Tablespoons lemon juice
- 1 Tablespoon tamari, coconut aminos, or soy sauce
- 1/4 cup fresh cilantro, plus more for topping
Instructions
- In a Dutch oven or large pot, add oil. Once hot, add onion, carrots, and celery, and sauté for 5 to 6 minutes, stirring occasionally until vegetables soften and onion becomes translucent.
- Add garlic, ginger, turmeric, cayenne, salt, and pepper to the pot. Sauté for 1 minute longer until fragrant.
- Toss in the bell pepper, vegetable broth, coconut milk, and chicken breasts. Bring the mixture to a boil, then reduce heat to a simmer and cover.
- Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove it from the pot and shred using two forks.
- Add kale to the pot and simmer for 3 to 4 minutes, or until the kale starts to wilt.
- Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari, and lemon juice. Serve with extra chopped cilantro on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg