Paleo Coconut Chicken Soup
Creamy and warming soup with tangy coconut. Great for Paleo and Whole30 diets. This soup is delicious and satisfying!
Ingredients
- 1 chicken breast organic if possible
- 3 tbsp Coconut Amino
- 1 inch piece of ginger chopped
- 2 cloves garlic chopped
- 2 teasp turmeric
- 1 tbsp coconut oil
- 1 yellow onion chopped
- 4 cups chicken stock no sugar added
- 1 can full fat, unsweetened coconut milk Thai Kitchen
- 2 teasp paprika
- 1 Spaghetti Squash
- Garnishes - limes, cilantro, sunflower seeds, boiled eggs, chopped onion, coconut amino optional
Instructions
- Cook spaghetti squash - to cook the spaghetti squash quickly we put it in the microwave for 2 minutes, then slice in half and clean seeds out. Place cut face down in a pan with an inch of boiling water and simmer for seven minutes. Then scrape spaghetti squash with a fork making noodles. Place bowl of “noodles” aside.
- In medium bowl mix chopped chicken, coconut amino, turmeric, ginger and garlic. Stir until combined.
- Heat coconut oil over medium heat, in a heavy bottomed pot or dutch oven, cook onions until translucent and then add paprika. Stir.
- Turn the burner to medium high and add the chicken mixture. Stir so the chicken doesn’t stick. Once, chicken is cooked stir in coconut milk and chicken stock.
- Turn heat to low and simmer until you’re ready to serve.
- To serve. Place spaghetti squash “noodles” in the bottom of a bowl. Ladle soup on top and add optional garnishes. I’ve also added cauliflower to the soup (while cooking the chicken) and it was delicious.
- Top with optional garnishes and enjoy!
Notes
I love putting lots of toppings out so friends and family can add exactly what they'd like to the soup!