Creamy chicken and vegetable soup
* perfect on a winter’s night.
Serves 4
200gm chicken breasts
1 medium onion
2 cloves garlic chopped/crushed
½ cup carrots diced
½ cup frozen peas
½ cup frozen corn
shake of dried tarragon or cumin
250ml chicken broth (bone broth)
250ml coconut milk
¼ bunch fresh parsley, chopped (or less if you like)
coconut oil
salt and pepper to taste
Method
boil up chicken bone broth or water and place chicken breast into boiling water and simmer for 10 minutes, once nearly cooked pull out chicken and set aside to cool then shred with a fork KEEP the bone broth or water do not discard.
Heat coconut oil in large saucepan, add onion, garlic and cook a few minutes, add carrot, corn and peas, then add reserved broth back in and bring to boil.
Place the shredded chicken into the saucepan and then add milk and simmer for 30 minutes.
Season with pepper and stir through amount of parsley you like.
*You can add some macaroni if you like, but add some extra coconut milk as pasta absorbs the liquid.
*Perfect on a cold winters night
Calories 160 – Fat 2.4g – Carbs 17g – Protein 18.5g
