A hearty, warming soup for those cold days!
All you need:
2 quarts chicken bone broth
Leftover chicken breast, chopped
1/2 can coconut milk
1 tablespoon of olive oil
1 large yellow onion, diced
2 tablespoons crushed garlic (more if you love garlic!)
3-4 cups carrots (peeled and sliced)
2 medium potatoes (or 1 yam) chopped with skin
4 large celery stalks, chopped
1-2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2-3 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon garam masala
Sea salt to taste (not too much!)
Optional: Smoked habanero hot sauce to taste (I like Marie Sharp's...and my husband's homemade hot sauce—but that recipe is top secret!)
Saute chopped onion, crushed garlic, sliced carrots, and chopped celery in a large pot with a little bit of olive oil. Stir in leftover chopped chicken breast. Pour chicken bone broth and coconut milk over vegetables and chicken. Add spices, sea salt, apple cider vinegar, and maple syrup. If soup seems too thick, add water or additional bone broth. Bring ingredients to a boil, then reduce to low-medium heat until vegetables tender. If you like it hot, stir in your favourite hot sauce to taste.
