Curried Chicken Soup

Curried Chicken Soup
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Curried Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 tbs coconut oil
  • 1/2 yellow onion thinly sliced
  • salt to taste
  • pepper to taste
  • 1 lb sweet potato peeled and large diced
  • 1 lb butternut squash peeled and cut into large dice
  • 2 tbs curry powder
  • 2 tbs Tomato Paste
  • 1 tbs grated fresh ginger
  • 1 tbs grated garlic
  • 1 tbs minced thyme
  • 2 tsp Worcestershire Sauce
  • 4 cups chicken stock
  • 14 oz can of fire roasted diced tomato
  • 13.5 oz can coconut milk
  • cooked whole chicken
  • 1/3 cup almond butter
  • 2 tbs red wine vinegar more to taste
  • 1/2 cup roughly chopped cilantro
  • 6 Green Onions thinly sliced
  • 1/2 cup coarsely chopped toasted almonds garnish
Servings:
Units:
Ingredients
  • 2 tbs coconut oil
  • 1/2 yellow onion thinly sliced
  • salt to taste
  • pepper to taste
  • 1 lb sweet potato peeled and large diced
  • 1 lb butternut squash peeled and cut into large dice
  • 2 tbs curry powder
  • 2 tbs Tomato Paste
  • 1 tbs grated fresh ginger
  • 1 tbs grated garlic
  • 1 tbs minced thyme
  • 2 tsp Worcestershire Sauce
  • 4 cups chicken stock
  • 14 oz can of fire roasted diced tomato
  • 13.5 oz can coconut milk
  • cooked whole chicken
  • 1/3 cup almond butter
  • 2 tbs red wine vinegar more to taste
  • 1/2 cup roughly chopped cilantro
  • 6 Green Onions thinly sliced
  • 1/2 cup coarsely chopped toasted almonds garnish
Servings:
Units:
Instructions
  1. Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
  2. Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine.
  3. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
  4. Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute).
  5. Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.
  6. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.
  7. o serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.
Recipe Notes

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