Wednesday, October 9, 2013

Slow Cooker Thai Pumpkin Chicken Soup

This is a recipe I modified. It contains no dairy.

boneless, skinless chicken breasts or breast tenderloins (3-4)
1 medium onion
3 celery stalks, diced
2 carrots, diced
2 1/2 cups pumpkin from a can (we may may have added more)
juice of 1 1/2 limes
1/2 cup almond butter (smooth)
3 tbsp apple cider vinegar
1 can coconut milk light
6 cups of chicken stock
1 tbsp red pepper flakes
2 tbsp minced garlic

chopped onions (topping)
cilantro (topping)

1. Throw everything but coconut milk in slow cooker. Walk away.
2. Cook on low for 8 hours (or high for 4 hours.)
3. Shred chicken with a fork if it still needs to be broken down. Add coconut milk.
4. Ladle into bowls,top with cilantro and almonds.

Makes about 10 servings depending on how hungry you are.

Cook's Notes:
This is pretty much the greatest thing ever. This will be a new staple in our house, especially while we're on Paleo!

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