Chicken-Coconut Soup

Straight out of the Clean Eating Magazine is this AWESOME soup! It is my new favorite. I've made it now about 3 times and I'm not yet sick of it. Soups have become my "go-to" food for when I'm hungry and need something FAST! I usually double the recipe so that it makes enough to last through the week.

Chicken-Coconut Soup

Serves: 4 Total time: 30 Minutes

Ingredients:

• 2 tbsp EVOO (extra virgin olive oil)


• 1 clove garlic, minced


• 1 medium onion, chopped


• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces


• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces


• sea salt and ground black pepper, to taste


• 1 1/2 cups low-sodium chicken broth


• 1/2 cup light coconut milk


• 1/2 cup skim milk


• 2 boneless, skinless chicken breasts (4 oz. each)


• 1/2 cup snow peas, cleaned and cut lengthwise


• 1 tsp red chile pepper flakes (or to taste)


• 1 to 2 tsp fresh lemon juice


• 4 tbsp cilantro, coarsely chopped

Instructions

1. Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and saute' until onions are lightly translucent.


2. Add broth and coconut and skim milks. Bring to a light boil.


3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.


4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2-3 minutes.


5. When cool enough to handle, slice chicken and add pieces back to the soup.


6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Nutrients per 1 1/2-cup serving: Calories: 250, Total Fat: 12 g, Sat. Fat: 4.5 g, Carbs: 18 g, Fiber: 3 g, Sugars: 6 g, Protein: 16 g, Sodium: 150 mg, Cholesterol: 30 g

Bon Appetit!