Soup 4 Sickos

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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

步驟

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!

營養

• 卡路里: 349 kcal
• 總脂肪: 20 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 55 mg
• 鈉: 1143 mg
• 總碳水化合物: 14 g
• 膳食纖維: 3 g
• 總糖: 4 g
• 蛋白質: 33 g