Creamy Coconut Curry Chicken & Vegetable Soup

This easy, healthy Creamy Coconut Curry Chicken Vegetable Soup is the immune boosting, bone warming, nutrient packed meal your body will thank you for. Dairy free and Gluten Free!

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 437kcal

Author Sharon Rhodes

Ingredients

1/2 tbsp. butter preferably grass fed
1/2 tbsp. olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 sweet potato scrubbed and chopped into bite sized chunks
2 cloves garlic minced
2 tbsp. curry powder
1 tsp turmeric
1 tsp cumin
sea salt & pepper
1 398 ml. can of full fat coconut milk
2 cups chicken broth
2 cups water
2 chicken breasts
4 cups spinach torn into pieces

Instructions

In a soup pot, heat butter and olive oil over medium low heat.
Add the chopped onion, celery, carrot and potato. Season with sea salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. Add the garlic and cook, stirring continuously for another minute. Add the curry powder, turmeric, and cumin and stir well for another 30 seconds.
Pour in the coconut milk, broth and water, stir well. Bring to a boil and add the chicken breasts. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally and adding liquid if needed to keep the chicken covered.
Once the chicken is cooked through, remove the chicken from the pot and shred with fork. Return the shredded chicken to the pot along with the spinach and stir again.
Serve

Nutrition