Soup 4 Sickos

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 tbsp ghee or butter

1 lb boneless skinless chicken breast

1 tsp sea salt (divided)

1 tsp pepper (divided)

1 onion (diced)

2 celery (diced)

3 carrots (diced)

2 garlic cloves (minced)

1 tbsp ginger (grated)

4 cups vegetable broth

2 tsp turmeric

1 tsp thyme

1 bay leaf

1 tsp red curry paste

1 bunch of kale (stems removed and chopped)

1 can full fat coconut milk

Directions

Heat a large dutch oven (or a large pot) to medium heat and add the ghee. Once melted, add the chicken breast, ½ tsp sea salt, and ½ tsp pepper. Sear on one side for 4-5 minutes, flip, and sear on the other side for 4-5 minutes. You’re looking for a nice golden color on the chicken.

Add the onion, celery, and carrots into the pot, along with the remaining sea salt and pepper. Saute the veggies with the chicken for 3-4 minutes. Add the garlic, curry paste, and ginger and saute for 1 minute.

Next, pour in the broth. Stir in the turmeric, thyme, and bay leaf. Simmer for 20 minutes, or until the chicken is fully cooked through.

Remove the chicken from the soup and turn the heat off. Shred chicken, or dice tit into bite-size pieces. Stir in the kale and coconut milk. Cook for about 10 more minutes. Lastly, add the chicken pieces back into the soup.

Serve as is, with your favorite crusty bread, or even over rice!

Nutrition

• Calories: 349 kcal
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 55 mg
• Sodium: 1143 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 33 g