By Skylar Dustin
Coconut chicken soup
4 steps
Cook:40min
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add mushroom powder to season the chicken. Top with chili flakes for more spice.
Additional Toppings
Serve with tortilla chips for dipping.
Updated at: Wed, 16 Aug 2023 19:17:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories510.4 kcal (26%)
Total Fat44.4 g (63%)
Carbs8.7 g (3%)
Sugars1.8 g (2%)
Protein22 g (44%)
Sodium592.3 mg (30%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a shallow dish, add the chicken and season with thyme, onion powder, half the sea salt and half the avocado oil.
Step 2
In a dutch oven, over medium heat, add the remaining avocado oil along with the onion, jalapeño and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken to the pot and brown on all sides, about 5 to 7 minutes.
Step 3
Add the broth and lower the heat to medium-low and let it simmer for about 10 minutes. Remove the chicken and shred it using two forks. Blend remaining soup in blender along with the coconut milk, spinach, lime juice and remaining sea salt and stir to combine.
Step 4
Season to taste. Serve the soup, topped with chicken and avocado. Enjoy!
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