Vickys Creamy Chicken & Vegetable Soup with Vegan Option

Chicken soup has been used as a remedy for the common cold for centuries, and it is believed to have anti-inflammatory properties.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Vickys Creamy Chicken & Vegetable Soup with Vegan Option

Cooking Method: Boiling, Simmering Cuisine: International Courses: Dinner, Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Chicken Breast
• 4 cup Vegetable Broth
• 1 cup Carrots
• 2 cup Potatoes
• 1 cup Onion
• 2 clove Garlic
• 1 cup Coconut Milk
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Fresh Parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant.
2. Add chicken breast and cook until browned.
3. Add carrots, potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
4. Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Stir in coconut milk and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 20g40%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.