Thai-Style Chicken Pumpkin Soup - Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil3 boneless, skinless chicken breasts, in 1" cubes1 medium white onion, thinly sliced2 celery stalks, diced2 carrots, diced2 cups solid-pack pumpkin (in a can)1/2 cup mango nectar1/2 cup lime juice1/2 cup smooth almond butter (or peanut butter)4 cups low-sodium chicken broth3 tbsp apple cider vinegar (or rice vinegar)1/2 cup coconut milk (or heavy cream if dairy's OK for you)1 tbsp cornstarch2 - 4 cups cooked brown rice (or whatever rice you like)green onions chopped... i like LOTS (for garnish)fresh cilantro chopped (for garnish)almonds, chopped (about 3 per bowl of soup)
1. Heat oil in large non-stick pan over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add onion, garlic (hubby can't take garlic, so it's not in the ingredient list), ginger and red pepper flakes (pepper flakes also not in ingredient list cuz I don't use 'em); cook for 1-2 minutes longer until mixture is fragrant.
2. Transfer chicken mixture to Slow Cooker. Ad celery, carrots, pumpkin, mango nectar, lime juice, almond butter, broth and 2 cups of water; stir to combine. Cover; cook on LOW 8 hours or HIGH 4 hours.
3. Stir in rice vinegar and cilantro if you want cilantro. Mix coconut mil and cornstarch together in a small mixing bowl. Stir mixture into soup. Turn setting to HIGH. Simmer, uncovered, 10 minutes or until soup thickens.
4. To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle with garnish.
Serving Size: 6
Number of Servings: 8
Recipe submitted by SparkPeople user REVEBEV.
2. Transfer chicken mixture to Slow Cooker. Ad celery, carrots, pumpkin, mango nectar, lime juice, almond butter, broth and 2 cups of water; stir to combine. Cover; cook on LOW 8 hours or HIGH 4 hours.
3. Stir in rice vinegar and cilantro if you want cilantro. Mix coconut mil and cornstarch together in a small mixing bowl. Stir mixture into soup. Turn setting to HIGH. Simmer, uncovered, 10 minutes or until soup thickens.
4. To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle with garnish.
Serving Size: 6
Number of Servings: 8
Recipe submitted by SparkPeople user REVEBEV.
Nutritional Info Amount Per Serving
- Calories: 281.3
- Total Fat: 13.8 g
- Cholesterol: 51.3 mg
- Sodium: 386.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.2 g
- Protein: 25.4 g
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