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Coconut Chicken Soup

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup cauliflower florets
  • 3 ribs sliced celery
  • 2 cloves minced garlic
  • 14 oz canned lite coconut milk reduced fat
  • 2 cups chicken broth
  • 1 cooked chicken breast shredded or diced
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 tablespoon lemon juice from 1/2 small lemon
  • 1/4 teaspoon dried oregano or more to taste
  • 1/4 cup fresh herbs chopped parsley, tarragon, and/or oregano

Instructions
 

  • Heat the olive oil in a ~3 quart pot, and sauté the diced onion and diced carrots for 5 minutes.
  • Add the cauliflower florets, sliced celery and minced garlic. Stir, and sauté for 2 minutes.
  • Add the coconut milk, chicken broth, chicken, salt, and pepper. Stir, and allow to come to a boil.
  • Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked to your liking.
  • Remove from heat. Stir in the lemon juice, dried oregano, and fresh parsley. Season with additional salt, if needed. Serve hot.
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