Coconut Chicken Soup

Ingredients Tick them off

• 1 can Coconut milk
• 1 Chickenor 2 cups of cooked chopped
• 2 cups Green cabbageshredded
• 2 large Carrotshredded
• 2 Potatoeach, diced or chopped
• 1 large Oniondiced
• 1 stick Celerydiced
• 2 cups Spaghettior more, cooked
• 2 cups Spinachor more, fresh
• ½ tsp Black or white pepperor more
• 1 tsp Sea salt
• 1 tsp Onion powder
• 1 Thymeor 2 tsp, fresh or dried
• ½ tsp Savoury
• 1 Garlicor 2 cloves
• 6 cups Veggie or chicken brothor more

Method Tap a step to keep your place

1. This recipe is for 4 to 6 people, first chop your cooked chicken in bite size pieces. Shred half of a green cabbage or two cup. Peel and shred carrots, dice celery and peel and dice or chop potatoes….…pretty much get everything ready. A light chopping of the fresh spinach.

2. Peel and dice one large onion, use leftover spaghetti or cook about enough for two cups.

3. In a large saucepan or boiler, add veggie broth, diced onion, diced celery, shredded carrot, shredded cabbage and potatoes.

4. Let boil for 15 to 20 minutes to cook the veggies a little. Add the seasonings and use some of your choice. Then add the cooked chicken and one can of coconut milk. Stir and let simmer for 10 minutes.

5. Don’t let coconut milk boil or it may curdle.

6. Then when ready to serve soup, add a helping of spaghetti in each bowl, a nice helping of fresh spinach, then a big scoop of the coconut veggie broth in each bowl. Top with some more fresh herbs like thyme,savoury or basil or a herb of choice.

7. Serve with a slice of toasted bread or bread roll.