Chicken Soup for the Soul

Full disclosure – I never read those books. I bought a few with the intent of absorbing all that wisdom, but somehow never opened them. In my defense, however, I am a massive fan of chicken soup in all its glory – from Pho to Matzo Ball Soup to traditional chicken noodle and everything in between. It truly soothes the soul.

Winter in Minnesota is on my last nerve this week and I’m desparately searching for any sign of spring. So far, a few minutes of daylight is all we’ve gotten – and I’ll take it. One way I cope when the temperatures won’t cooperate is to make soup. This Winter Chicken Soup is just the ticket for these last (hopefully) weeks of winter. Loaded with shredded chicken, vegetables, greens and creamy coconut milk, it’s soul in a bowl. I encourage you to give it a try – I think you’ll be glad you did.

Stay tuned here for more regular recipes (I’m back in the groove and plan to post 2x/month) and a kitchen garden journey this spring. I’m knee deep in vegetable seed packets and laser focused on creating a successful garden this year. Let’s just say it will be a nice change from the hot mess I produced last year.

I’ll share my progress here and on Instagram with some videos, so please follow along. And, of course, share all your garden wisdom with me – Lord knows I’m going to need it!

Winter Chicken Soup

Chock full of vegetables and chicken, this soup is the definition of comfort

Servings 0

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Ingredients

• 1 large onion chopped
• 2 large carrots chopped
• 2 ribs celery chopped
• 1 teaspoon turmeric
• 6 cloves garlic chopped
• 1/4 tsp red pepper flakes more or less to taste
• 1 tsp grated fresh ginger
• 4 cups chicken broth
• 2 large boneless skinless chicken breasts or 2 cups of shredded chicken breast
• 1 bunch kale lacato or regular
• 1 14 oz can coconut milk regular or light
• 1 large lime juiced

Instructions

• Gather your ingredients
  
• Add the olive oil to a dutch oven and sauté the the chopped carrots, celery and onions until soft – 5-7 minutes
  
• Add the chopped garlic, turmeric, red pepper flakes and ginger to the vegetables and cook for about 30 seconds
  
• Add the raw chicken breast to the pot (if using shredded chicken skip this step)
  
• Add the chicken broth and give it a stir. (skip if using shredded chicken) Bring to a boil, reduce heat and simmer until chicken is cooked – 20-25 minutes
  
• Take the chicken out of the soup and shred with two forks
  
• Add the kale and coconut milk to the soup – simmer until kale is soft – 5-10 minutes
  
• Add the shredded chicken to the soup and simmer until warm, remove from heat and add the lime juice
  
• Enjoy over and over – the perfect comfort food for winter
  

Course: Soup

Keyword: soup