Creamy Chicken And Vegetable Soup Recipe
An easy soup to make with any leftover chicken you have in the fridge.
Servings 4 people
Calories 480kcal
Cost 10
Ingredients
- 4 cups leftover roast chicken shredded and skin removed
- 1 onion chopped
- 4 carrots sliced
- 1 sweet potato diced
- 4 cups chicken stock
- ¼ cup coconut milk
- 2 garlic cloves minced
- 2 tbsp. fresh chives minced
- 2 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
- Heat the ghee in a large saucepan over medium-high heat.2 tbsp. ghee
- Add the garlic and onion and cook until soft, 2 to 3 minutes.2 garlic cloves, 1 onion
- Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.4 carrots, 1 sweet potato diced
- Pour in the chicken stock and bring to a boil.4 cups chicken stock
- Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
- Add the chicken and cook until warm.4 cups leftover roast chicken
- Stir in the coconut milk and season to taste.¼ cup coconut milk, Sea salt and freshly ground black pepper
- Serve the soup with fresh chives sprinkled on top.2 tbsp. fresh chives
Nutrition
Calories: 480kcal | Carbohydrates: 24g | Protein: 43g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 131mg | Sodium: 491mg | Potassium: 886mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9782IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg