Coconut Chicken Soup
2 Tablespoons refined coconut oil
3 med. Jalapeño peppers, seeded and chopped
1 sweet onion
2 stalks celery
2 cloves garlic
4 cups chicken bone broth
1 28 oz can organic free-range chicken
1 lb frozen organic peas
3 carrots sliced
1 Tablespoon basil
1 can coconut milk
In a dutch oven, heat oil and simmer peppers, onions, celery, and garlic until soft. Add broth, peas, and carrots, and basil bring to a boil. Boil until carrots are tender. Remove from heat and add coconut milk. Serve.
I saw a similar recipe to this on TV but some of the ingredients I had never heard of before. One of my kids had complained that all of my soups taste the same so I thought I would try something different. I happened to have a can of coconut in the cupboard. I checked my Nourishing Traditions book and couldn’t find exactly what I thought my family would actually eat. So I cooked up what I thought they would like.
The coconut milk gave a sweet taste to the soup. Everybody liked it. Yea ha! It’s not easy
finding meals that all 7 people like to eat.