Ingredients
Scale
- 1 pound boneless chicken breasts
- 1 cup kale
- 2/3 cup unsweetened coconut milk
- 3 cups chicken broth
- 1/2 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 2 teaspoons dried parsley
- 3 minced garlic cloves
- 3 chopped celery stalks
- 1 peeled parsnip
- 2 peeled large carrots
- 1 tablespoon olive oil
- 1/2 diced small white onion
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion for 5-8 minutes until translucent.
- Add garlic, celery, parsnips, and carrots. Sauté for 5 minutes.
- Add chicken and cook until no longer pink (2-3 minutes).
- Stir in kale, coconut milk, broth, ginger, turmeric, and parsley.
- Simmer covered for 30 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg