This chicken soup recipe is made without added carbs like noodles or potatoes unlike the store bought soups. It’s filled with fiber, protein and bursting with flavor. Servings: 8
- 1 Tablespoon coconut oil
- 1 medium organic yellow onion, chopped
- 3 carrots, grated
- 2 celery stalks, finely chopped
- 1 Tablespoon curry powder
- 2 garlic cloves, crushed
- 2 quarts chicken broth
- 3 cups diced roasted chicken
- 1 bay leaf
- 1 organic apple, chopped
- dash of salt and pepper
- 1/2 teaspoon dried thyme
- zest from 1 lemon
- 2 cups unsweetened coconut milk
In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery. After 5 minutes add the garlic and curry powder.
After a couple minutes add the chicken broth, chicken, bay leaf, apple, pepper, thyme, and lemon zest. Stir well. Bring to a simmer and cook for 40 minutes.
Stir in the coconut milk, and some salt if desired, remove the bay leaf and serve.
Calories: 166 calories,