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Categories:
coconut oil yellow onion carrots garlic Curry chicken chicken honey crisp apple lemon milk salt cilantro
Viewed: 48 - Published at: 7 years agoIngredients
- 1 Tablespoon Coconut Oil (or A Good Olive Oil Would Work)
- 1 whole Medium Yellow Onion, Medium Dice
- 2 whole Carrots, Washed And Medium Diced
- 2 cloves Garlic, Sliced
- 1 Tablespoon Yellow Curry Powder
- 6 cups Homemade Chicken Stock (or Any Good NO Sodium Chicken Stock)
- 1 pound Raw Chicken Breast Tenders, Cut Into Medium Dice
- 1 whole Honey Crisp Apple (or Two Small-medium Pink Lady, Gala, Or Fuji Apples)
- 1 whole Large Lemon, Juiced. Juice Divided (1/3 For The Apple, 2/3 For The Soup)
- 2 cups Packed Fresh Baby Spinach, Washed
- 14 ounces, fluid Canned Light Coconut Milk
- 1 teaspoon Sea Salt, Plus More To Taste
- 1/4 teaspoons Fresh Cracked Black Pepper (plus More To Taste)
- 6 whole Sprigs Cilantro Or Parsley, To Garnish
Method
- 1. In a large saucepan (or Dutch oven) heat oil over medium-high heat. Once oil is hot add onion and carrots and cook until onions are translucent, about 5 minutes. Turn heat to medium-low.
- 2. Add garlic slices and curry powder and cook for 1-2 minutes, stirring frequently.
- 3. Add chicken stock and turn heat back up to medium-high. Bring to a gentle simmer.
- 4. Once simmering, add chicken pieces. Stir well, cover, and cook until chicken is cooked through, about 8-10 minutes.
- 5. While soup is simmering, core and cut your apple(s) into a small dice, about 1/2"x1/2". Place into a bowl, add 1/3 of lemon juice and stir to combine. Set aside.
- 6. When chicken is cooked through, turn off heat and add your 2 cups spinach, the remaining 2/3 lemon juice, coconut milk, salt, and pepper. Stir to combine. Cover and let the soup sit 3-5 minutes or until spinach is completely wilted.
- 7. To serve, ladle soup into bowls and top with a few spoonfuls of the chopped apple, as well as parsley or cilantro.
- Note: Feel free to substitute a good homemade veggie or mushroom stock in place of the chicken stock for a vegetarian option. And instead of the cubed chicken, just dice up some extra firm tofu and add it to the soup when it calls for the coconut milk and spinach.
- Slightly adapted from Poulet by Cree LeFavour.
- Serves 4-6.
