Slow Cooker Potato & Coconut Chicken Soup
Winter calls for easy peasy nourishing heart warming meals. And this soup certainly delivers on all fronts. Anti-inflammatory with the use of turmeric this is the perfect soup if you’re ever feeling under the weather this winter.
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Breast.
Servings: 4
Ingredients
Extra Virgin Olive Oil, drizzled
1 Onion, diced
3 Garlic Clove, minced
1 cm Ginger, grated
2 x Free-Range Chicken Breasts
3 cups Bone Broth or Stock
1 x 400ml Coconut Cream
3 Potatoes, quartered
2 Carrots, cut into half moons
1/3 cup Corn Kernels
1/3 cup Peas
1 tsp Turmeric Powder
1 tsp Salt
¼ tsp Pepper
To Serve
1 tbsp Fresh Parsley, finely chopped
Method
1. Heat a frying pan (or your slow cooker) and drizzle with olive oil. Add onion, garlic and ginger and cook until softened. Add to your slow cooker.
2. Add chicken, bone broth, coconut cream, potatoes, carrots, corn kernels, peas, turmeric, salt and pepper.
3. Turn on slow cooker and cook on low for 6-8 hours.
4. Remove chicken and shred, return to soup.
5. Serve with fresh parsley.