This is another recipe I make quite often and wanted to have on my blog for easier reference.
I originally found the recipe HERE on Eating Bird Food.
It is delicious and healthy and I love to have it on hand for my lunches year round.
Ingredients
▢2 Tablespoons olive or avocado oil
▢1 large yellow onion, chopped
▢2 large carrots, chopped into ½-inch rounds
▢2 ribs celery, thinly sliced
▢5 cloves garlic, minced
▢1 Tablespoon freshly grated ginger
▢2 Tablespoons freshly grated turmeric
▢¼ teaspoon cayenne
▢1 teaspoon sea salt
▢½ 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 (I use light)
▢1 bunch curly kale, roughly chopped
▢2 Tablespoons lemon juice, juice from half of a lemon
▢1 Tablespoon tamari, coconut aminos or soy sauce
▢¼ cup fresh cilantro, plus more for topping
Instructions
In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally.
Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.
Add bell pepper, vegetable broth, coconut milk and chicken to the pot.
Bring the mixture to a boil, reduce heat to a simmer and cover.
Simmer for about 20 minutes or until chicken is fully cooked.
When chicken is fully cooked, remove from pot and shred using two forks.
Meanwhile, add kale and simmer for 3-4 minutes, or until 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 and side of choice.
Makes 6 Servings
Serving: 1bowl | Calories: 216kcal | Carbohydrates: 17g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 773mg | Potassium: 433mg | Fiber: 4g | Sugar: 5g
