So, I have this chicken that I absolutely love. The marinade is divine. The last time I made it, I had the thought that those spices would make for a great soup base...so, I finally have made it, and it does, in fact, make an absolutely amazing soup!
Indian Spiced Chicken Soup
2-3 tablespoons coconut oil
3/4 cup onion, finely diced
3 cloves garlic, minced
1/2 teaspoon nutmeg
1/2 teaspoon ground coriander
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts (or thighs)
3 medium potatoes, cubed (about 2-3 cups)*
4 cups chicken stock or broth
2 cups chopped kale*
1 can coconut milk (I used Trader Joe's Lite Coconut Milk)
juice of one lime (~2 tablespoon)
3/4 teaspoon salt
1/2 teaspoon pepper
Directions
In a large sauce pan heat coconut oil over medium high heat, add onion and cook until transparent. Add in garlic and cook for another minute.
Stir in seasoning and cook for a minute, then add in the chicken, potatoes, and chicken stock. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes, or until chicken is cooked through and potatoes are tender.
Remove the chicken from the pot, and allow it to cool for a few minutes, before shredding or cubing it. Return the meat to the pot and add the kale, coconut milk, lime juice and salt and pepper and heat through.
*You could substitute any vegetable you want for the potatoes and kale...cauliflower, chickpeas, broccoli, etc., would all be delicious in this soup.
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