Powered by Simple Recipe Pro Recipe Plugin

Yellow Chicken Veggie Soup

Preparation 00:15 2017-12-13T00:15:00+00:00

 

Ingredients

  • 2 tablespoons avocado oil
  • 1 large yellow onion, diced
  • 2 medium yellow squash, peeled and diced
  • 10 cloves garlic, roughly chopped
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon sea salt, divided
  • 13.5 ounce can coconut cream or milk
  • 2 cups chicken broth
  • 2 tablespoons coconut vinegar
  • 1 1/2 pounds boneless, skinless chicken thighs, bite-size cubes
  • 3 medium carrots, diced
  • 10 to 12 ounce bag frozen sliced okra
  • for serving: minced red onion, chopped cilantro, coconut yogurt

Instructions

  1. Heat oil in a large pot over medium heat. Saute diced onion for 5 minutes until softened. Add diced squash, garlic and bay leaf and sauté 2 to 3 more minutes until garlic is fragrant.
  2. Stir in dried herbs and spices and ½ teaspoon of sea salt. Add coconut cream and bring to a simmer.
  3. Transfer half of the pot, including the bay leaf, to a blender and puree until smooth. Transfer back to the pot along with the chicken broth and coconut vinegar and bring to a boil.
  4. Stir in chicken and carrots and cook for 5 minutes until chicken is opaque. Add frozen okra and cook for 4 to 5 minutes until crisp-tender. You can cook 2 to 3 minutes longer for softer okra, depending on your preference.
  5. Serve warm topped with red onion, cilantro and coconut yogurt or cream.

Recipe Notes