Transforming dinner into restaurant-quality seems like a challenge and hassle, yet reading coconut curry chicken soup seems more like a task than a dish. However, a creating a restaurant-quality meal does not have to be an impending doom, this slow-cooker recipe offers all the quality without the worry.

The coconut milk makes the soup creamy with a smooth texture. This Coconut Curry Chicken Soup provides a warmth needed for the impending Fall/Winter season. Whether a cold day has you stuck indoors or a family get together is upon the horizon, soup is the automatic necessity for a blistery day.

When it comes to recipes, finding a decent homemade soup usually tends to be only chicken noodle based broths. However, adding a traditional spice with a creamy texture can add a hint of adventure to a healthy meal. This main paleo dish will upgrade the old school chicken noodle into something exciting!

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Coconut Curry Chicken Soup

Course

Main Dish

Cuisine

Paleo

Prep Time

28 Minutes

Cook Time

3 1/2 Hours

Servings

People

Ingredients

• 2 chicken breasts cut into chunks
• 1 tbsp coconut oil
• 1 cup coconut milk
• 1 cup homemade chicken broth
• 1 cup diced carrots
• 1/2 cup sliced onions
• 1 cup chopped celery
• 2 tomatoes sliced
• 1 1/2 tbsp curry powder
• 1 tbsp grated ginger
• 2 tsp cornstarch
• 1 tbsp lemon juice
• 2 cloves garlic minced
• salt and pepper to taste
• fresh dill for topping and extra flavor

Course Main Dish Cuisine Paleo Prep Time 28 Minutes Cook Time 3 1/2 Hours Servings People Ingredients 2 chicken breasts cut into chunks 1 tbsp coconut oil 1 cup coconut milk 1 cup homemade chicken broth 1 cup diced carrots 1/2 cup sliced onions 1 cup chopped celery 2 tomatoes sliced 1 1/2 tbsp curry powder 1 tbsp grated ginger 2 tsp cornstarch 1 tbsp lemon juice 2 cloves garlic minced salt and pepper to taste fresh dill for topping and extra flavor

Instructions

1. Saute the chicken in the coconut oil in a medium-sized saucepan.
2. When the outside of the chicken has all turned white, add in the coconut milk and the chicken broth and mix well.
3. Add onions then cook for 3 minutes more.
4. Add in the carrots, celery, and tomatoes.
5. Add in the ginger, curry powder, and cornstarch.
6. Add garlic, salt, pepper, lemon juice.
7. Cook on medium for about 3 hours in your slow cooker.

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