Chicken and Coconut Soup (#23)

Chicken and Coconut Soup (#23)

Basic Information

• Servings: 4
• Serving Size: 1 cup
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Omnivore
• Paleo
• Whole30
• Gluten-Free
• Halal

Equipment

• Large pot
• Wooden spoon
• Knife
• Measuring cups and spoons

Ingredients

1. 8 ounces boneless chicken breast, diced
2. 1 cup coconut milk, canned, unsweetened
3. 3 cups chicken broth (low-sodium for DASH)
4. 1 cup carrots, sliced
5. 1 tablespoon olive oil
6. 1 teaspoon ginger, minced
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, heat olive oil.
2. Add diced chicken and ginger, cooking until browned, about 5-7 minutes (internal temperature 165°F).
3. Stir in carrots, coconut milk, chicken broth, salt, and pepper, bringing to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes until carrots are tender.
5. Divide into four bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat on stovetop or microwave.

Nutrition

• Calories: 240
• Protein: 18g
• Fat: 16g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A