Paleo Crock-pot Chicken Soup

 

Ingredients

4 frozen skinless boneless chicken breast (in the pot above I could only fit 3 but that was still plenty of chicken for the soup)
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 14 oz. can of coconut milk (full fat)
1 14 oz. can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Cooking Instructions

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Served: 6 (with left over’s for lunch the next day)

 Love and Enjoy!

Thai chicken curry soup recipe

 

Ingredients

• 2 tsp coconut oil;
• 1 chicken breast, chopped;
• 1 onion, finely chopped;
• 1 red bell pepper, chopped;
• 2-3 tbsp curry powder;
• 2 cups water or chicken stock;
• 1 tbsp almond flour, optional, for thickening;
• 3 cups coconut milk;
• ½ tsp fresh coriander, finely chopped;
• Sea salt and freshly ground black pepper to taste;
• 1 Head of Cauliflower ( Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.)

Preparation

1. Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
2. Add the onion, and red bell pepper to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
3. Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
4. Add the water or stock, almond flour, cauliflower, and coconut milk. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
5. Adjust the seasoning, if needed ( I added additional curry and some ground ginger; the origial recipe seemed a little bland to me), and top with the fresh coriander prior to serving.