Slow Cooker Coconut Curry Chicken Soup

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 Carrots
  • 1 1/2 tsp Ginger, fresh
  • 1 Green pepper

• Canned Goods

  • 2 cups Chicken broth, reduced sodium
  • 1 14 oz can Coconut milk, lite
  • 2 tbsp Green curry paste, hot

Found on mysequinedlife.com

Description

Ingredients

• 1 green pepper, cored and seeded, then diced
• 2 carrots, peeled and diced
• 1 14 oz can lite coconut milk (can use regular)
• 2 tbsp green curry paste, hot
• 1 1/2 tsp fresh grated ginger
• 2 cups reduced-sodium chicken broth
• 1.5 - 2 lbs boneless skinless chicken breasts, approximate
• Optional: additional 1 cup of coconut milk for extra creaminess
• Optional: fresh cilantro or basil, for topping

Directions

• Prep and chop vegetables and set aside.
• Add 14 oz of coconut milk, green curry paste, and ginger to a slow cooker and whisk to break up the curry paste and ginger.
• Add chicken broth, chicken breasts, and chopped vegetables, cover, and cook on high heat for 4 hours or low for 7-8 hours, or however long until the chicken is fully cooked (internal temp reaching at least 165°F).
• Remove chicken breasts from the slow cooker and shred. You can use two forks for shredding (the chicken will be very tender), or you can add the breasts to the bowl of a stand mixer and use the paddle attachment to quickly shred it all. Add shredded chicken back to the slow cooker.
• You can serve the soup at this point, or if you prefer a creamier soup, add an extra cup or so of coconut milk and stir everything to combine. Garnish with fresh basil or cilantro (if you want).