I’ve been craving homemade chicken soup lately, but have held off because of the warmer weather we’ve been having. But today, the weather finally took a turn, and it’s chilly and misty outside (this meant no pictures outdoors too, which is my favorite canvas for taking photos). This weather is supposed to continue into next week too, so I figured it was a good time to make a heartwarming pot of chicken soup. I added a little zest this time, adding coconut milk for creaminess and cayenne and an anaheim pepper for a little kick. The result? Just as comforting, but with more oomph (due to the spiciness). Of course, you can make it more or less spicy depending on your taste.
- 1 – 2 Tbsp fat of choice (I used grass-fed ghee)
- 7 – 8 cups chicken broth, preferably homemade
- 1.5 – 2 lbs boneless skinless chicken breasts, cooked and shredded (thighs will work too or a combo of both)
- 4 large carrots, chopped and quartered
- 3 stalks celery, chopped
- 2 cloves of garlic, minced
- 1 yellow onion, chopped
- 1 Anaheim pepper, chopped
- Sea salt and black pepper to taste
- 1 bay leaf
- 1/8 – 1/4 tsp cayenne
- 1 can full-fat coconut milk
- Fresh Italian parsley (flat-leaf), optional
- Heat ghee in a large soup pot over medium heat. Add the onion, garlic, celery, carrots and anaheim pepper. Season to taste with sea salt and pepper, and sauté a few minutes or until onion begins to look translucent.
- Add the raw chicken breasts to the pot with the veggies and sprinkle a little sea salt and pepper over top. Pour in broth and add the bay leaf; bring to a simmer.
- Let simmer 5 minutes and then remove from heat. Cover the pot with a lid and set the timer for 15 minutes. This will finish poaching the chicken.
- Remove chicken from the pot and set aside to cool. Place pot back on burner over medium-low heat.
- Once the chicken is cool enough to handle, shred (or chop) and add back to soup. Stir in coconut milk and cayenne.
- Taste and adjust seasonings accordingly. Garnish with fresh Italian parsley, if using.