Lynn’s Homemade Chicken Soup

This recipe make without noodles or potatoes is perfect for fall for lunch, or dinner, and will make the house smell yummy while it simmers.  Thank you to our Banded Living member Lynn, from New Mexico, who shared this recipe with us. 

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion chopped
• 3 carrots grated
• 2 stalks celery finely chopped
• 1 tablespoon curry powder
• 2 garlic cloves crushed
• 2 quarts (64 ounces) chicken broth
• 3 cups diced roasted chicken (great way to use a rotisserie chicken from the market- skin it and shred the meat)
• 1 bay leaf
• 1 apple chopped
• Dash of sea salt and fresh ground pepper
• ½ teaspoon dried thyme
• Zest from 1 lemon
• 2 cups unsweetened coconut milk

Directions:

1. In a large pot over medium heat warm the oil and add the onion, carrots and celery
2. After about 5 minutes add the garlic and curry powder
3. After a few minutes more add the chicken broth, bay leaf, apple, pepper, thyme, and lemon zest.
4. Cook for about 40 minutes
5. Stir in the coconut milk and salt if desired
6. Remove the bay leaf and serve

Nutrition:  Makes 8 servings, each with approximately

• 166 calories
• 19 grams protein and
• 9 grams carbs