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.
Ingredients
- 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
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant.
- Add chicken breast and cook until browned.
- 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.
- Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 20g40%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.