Prep Time: 15 minutes | Meat-Based | Servings: 10 | Large Pot
Chicken and Vegetable Soup with Coconut Cream
PrintIngredients
- 4 tbsp olive oil
- 2 chicken quarters or thighs (with skin)
- 3 celery stalks, including leaves
- 2 zucchinis or summer squash
- 2 carrots, peeled
- 8 cups (68 oz or 2l) water
- 1 tsp Chicken bouillon powder
- 1 tsp salt
- 1 can (14 fl oz) coconut cream
Instructions
1. Finely chop the celery and dice the carrots and zucchinis into small cubes.
2. In a large pot, sear the chicken skin-side down over high heat until golden brown.
3. Add the celery and sauté for another 10 minutes.
4. Stir in the carrots and zucchinis and continue sautéing for 10 more minutes.
5. Pour in the water, add the chicken bouillon powder and salt, then simmer on low heat for 1.5 hours.
6. Remove the chicken, let it cool slightly, then shred the meat and discard the bones. Return the shredded chicken to the soup.
7. Stir in the coconut cream and let it cook for an additional 15 minutes. Taste and adjust seasoning as needed.
Notes
Chicken and Vegetable Soup with Coconut Cream
