Food & Drink
COCONUT TURMERIC CHICKEN SMOOTHIE

COCONUT TURMERIC CHICKEN SMOOTHIE

This Coconut Turmeric Chicken Soup is my self-care Saturday at Budget Bytes. It was cold outside, so I made chicken soup. But, I decided to mix my classic version with my favorite elements of my Golden Coconut Lentil Soup. Sometimes having a healthy dinner is just what you need. It needs to be easy, fast, light and super tasty. This super tasty steamed coconut coriander chicken is so easy to prepare and it is done in less than 30 minutes. This combination is simply amazing! It is warm, comforting, and creamy.

COCONUT TURMERIC CHICKEN SOUP – HOW TO SERVE

The soup is delicious, but I added a few tablespoons of jasmine rice, fresh cilantro, and a wedge of lime to my version. For dipping in the rich broth, you could serve it with a slice of naan.

COCONUT TURMERIC CHICKEN SMOOTHIE

Warm, delicious, creamy, and earthy! Coconut Turmeric Chicken Soup adds a fun twist to your favorite comforting homemade chicken soup.

Prep time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: Each 1.3 oz

INGREDIENTS

  • 1 yellow onion ($0.21)
  • 2 cloves of garlic ($0.16)
  • 1/2 Tbsp grated fresh Ginger ($0.15)
  • 2 Tbsp olive oil (or coconut oil) ($0.32)
  • 1/2 Tbsp turmeric ($0.15)
  • 1/2 teaspoon cumin ($0.05).
  • 1 teaspoon crushed red pepper ($0.02)
  • 1/2 lb. 1/2 lb.
  • 1/2 bunch celery (4 stalks) $0.65
  • 1 skinless chicken breast (approximately 3/4 lb. )* ($2.97)
  • 3 cups chicken broth** ($0.39)
  • 1 13oz. 1 13oz.
  • 1/2 teaspoon salt (or to your taste) ($0.02)

OPTIONAL SERVING

  • 3 cups cooked jasmine rice ($0.53)
  • 1 handful of fresh cilantro ($0.25)
  • 1 lime ($0.22)

INSTRUCTIONS

  • Chop the onion and garlic. Grate the Ginger. Combine the Ginger, garlic, onion, and olive oil in a large soup pot. Heat over medium heat until the onions become soft and translucent.
  • While the Ginger, garlic, and onion are being sautéed, peel the carrots and chop the celery.
  • After the onions have softened, add the cumin, turmeric, and red pepper flakes. To toast the spices, continue to saute for about one more minute. Sauté the celery and carrots for about 5 minutes, or until they soften.
  • Add the chicken breasts to the pot with the chicken broth. Cover the pot with a lid and heat the broth to boiling. After boiling the broth, reduce the heat to medium-low and allow the broth to simmer for 30 minutes.
  • After the vegetables and chicken have been simmered for 30 minutes in the broth, please take out the chicken breasts and shred them with 2 forks. Add the shredded meat back to the soup. Mix well and heat on medium heat. Salt the soup by tasting it. I added 1/2 teaspoon.
  • Serve the soup in a bowl with 1/2 cup of cooked rice.

NOTES

*You can use either a bone-in or a boneless chicken breast. After simmering, remove any bones from a bone-in breast. **I use Better Than Bouillon concentrate for my broth. It is far cheaper than canned or boxed broths.

NUTRITION

Serving Size: 1.3 Cups Calories: 364 Kcal Carbohydrates: 31 g Protein: 17 g Fat: 20 g Sodium: 729 mg Fiber: 2 g

 

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