Description
A vibrant, anti-inflammatory soup packed with turmeric, ginger, kale, and protein-rich chicken in a 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
1/4 cup fresh cilantro
Instructions
- In a large Dutch oven or pot, heat oil over medium heat and saute onion, carrots, and celery for 5-6 minutes until softened.
- Stir in the garlic, ginger, turmeric, cayenne, salt, and pepper; cook for 1 minute until fragrant.
- Add red bell pepper, vegetable broth, coconut milk, and whole chicken breasts to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until chicken is fully cooked through.
- Remove chicken from the pot and shred using two forks. Set aside.
- Add chopped kale to the liquid and simmer for 3-4 minutes until wilted.
- Return the shredded chicken to the pot. Stir in tamari, lemon juice, and fresh cilantro.
- Serve warm with additional cilantro and a side of sourdough if desired.
Notes
- To make this vegan, swap chicken for chickpeas.
- To use a slow cooker, add everything except the kale, lemon, and cilantro and cook on low for 6 hours.
- Use coconut aminos for a soy-free version.
Nutrition
- Serving Size: 6 servings
- Calories: 216 kcal
- Sugar: 5 g
- Sodium: 773 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 44 mg