Chicken soup with coconut milk broth
- Number of Servings: 6
Ingredients
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 280 gram(s) bell pepper, red, sweet, raw 3 cup (Pictsweet) Collard Greens, choped, frozen 3 cup Vegetable Broth 1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 3 tsp Ginger Root 1 cup, chopped Onions, raw
Boil chicken breasts in 2 cups of vegetable broth till done. Pull out chicken to cool, cube or shred chicken.
Sweat onions and ginger.
Add bell pepper and broth. Bring to simmer.
Simmer for 10 minutes.
Add chicken, collards, and coconut milk.
Simmer for 10 minutes. Taste and season.
Serving Size: 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KTHIRSCH.
Sweat onions and ginger.
Add bell pepper and broth. Bring to simmer.
Simmer for 10 minutes.
Add chicken, collards, and coconut milk.
Simmer for 10 minutes. Taste and season.
Serving Size: 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user KTHIRSCH.
Nutritional Info Amount Per Serving
- Calories: 211.4
- Total Fat: 9.4 g
- Cholesterol: 48.8 mg
- Sodium: 539.1 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 20.1 g
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