Soup season is back, and this soup is sure to satisfy and warm you on the chilliest, dampest day. Leaving the bone on the chicken helps to boost both the flavour and the nutritional value of your soup. The bones contain tons of minerals that nourish our body far better than taking a supplement could. So eat up!! It is also important to note that when choosing your meat and bones, you really want to find a locally raised, free range animal. Free range animals are allowed access to pastures and can eat a natural diet of insects, grasses and other plants that makes them healthier than animals fed a grain diet. You are what you eat, and you are also what you eat eats!
2 chicken breasts, bone-in, preferably free range and organic
1 can good quality coconut milk
28 oz tomatoes
1.5 cups chicken broth, preferably homemade
2 Tbsp red curry paste
1 cup cooked Wild rice
1 red bell pepper, diced
5 scallions, thinly sliced
1 lime, juiced
2 tsp gluten free Tamari
handful of fresh cilantro
In a large soup pot, combine the chicken broth, coconut milk, curry paste and tomatoes and bring to a low simmer.
Add the chicken breast and cook, keeping the temperature at a simmer for 30 minutes or until it is cooked through. Remove the chicken and allow it to cool.
When the chicken is cool enough to handle, carefully pull it apart, shredding the meat into bite sized pieces and discarding the skin and bones.
Return the shredded chicken to the pot with the Wild rice, peppers and scallions and bring back to a simmer.
Stir in the lime juice and Tamari and taste. You may want to adjust the seasonings to your liking.
Add the cilantro to each bowl when ready to serve.
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