Simple Supper Friday: Carrot Ginger Chicken Soup
I formerly made this soup when I was a vegetarian, which I adapted from a Vitamix recipe. Now that I eat meat, I decided to revamp it with some animal protein. I used to make it with chickpeas, but as you know, I don’t eat beans anymore. This soup tastes delicious all by itself too, but I like one-dish meals and didn’t want to opt for my protein on the side. Plus, I love me a hearty bowl of soup!
- 2 Tbsp grass-fed butter (coconut oil works too if you don’t do butter)
- 1 lb carrots, peeled and chopped
- 2 medium onions, sliced
- 1-inch piece fresh ginger, peeled and sliced
- 1 navel orange, peeled and separated into slices
- 1/4 inch piece of orange peel
- 1 lb cooked & shredded boneless skinless chicken breast
- 4 cups chicken broth (bone broth is ideal if you have some made)
- Sea salt and pepper to taste
- Pinch of cayenne
- 1/4 – 1/2 tsp ground coriander
- 2 cups chopped kale
- In a large skillet or soup pot, melt the butter over medium heat. Add the carrots, onions and ginger. Saute for 5-7 minutes or until onions are translucent.
- Add two cups of broth to the mixture and let simmer until carrots are soft.
- Add the orange slices, orange peel and cooked vegetable mixture to the blender. Blend for 30-60 seconds. Add remaining broth and blend again.
- Pour soup back into the pot over low heat. Add the cayenne, coriander, shredded chicken and kale. Season with more sea salt and pepper if needed and desired.
- Once the kale has softened down after a few minutes, the soup is ready.