Kale and Coconut Chicken Soup

Kale and Coconut Chicken Soup

Ingredients


3 boneless skinless chicken breasts
1 T coconut oil
8 cups chicken stock
1 cup chopped carrots
1⁄2 cup chopped onion
1 can coconut milk
1 cup diced roma tomatoes
3⁄4 tsp ground allspice
1⁄2 tsp ground cinnamon
1 1⁄2 tsp ginger
1 T minced garlic
1⁄4 tsp thyme
2 cups chopped kale
Optional toppings: mozzarella cheese, tortilla strips, cilantro

Instructions

1.Pan fry chicken breast in coconut oil in frying pan. Cut into cubes. 


2.Add chicken stock, carrots, and onions to large saucepan. Boil slowly until 
vegetables are tender. 


3.Addspices. 


4.Add coconut milk and heat through, but do not allow it to boil. 


5.Add chopped tomatoes and prepared chicken. Add kale when ready to serve so 
it steams slightly but doesn’t get too soft. Add optional toppings. 


8 Servings