Coconut Cauliflower Chicken Soup
Coconut Cauliflower Chicken Soup
You will be pleasantly surprised at the unique flavor blends this soup provides… this recipe will soon become a family favorite!
Author: Recipe and photo courtesy Clarissa Nell
Ingredients
- 1 head cauliflower, chopped
- 8 chicken thighs
- 2 tsp instant chicken stock mix (boullion)
- 3 stalks celery, chopped
- 1 onion, diced
- 1 to 2 cloves garlic, minced
- 2 carrots, chopped
- ginger, 1 inch piece peeled and finely diced
- herbs: fresh dill, cilantro and parsley, chopped (¼ cup combined)
- 1 can coconut milk
- 1 cup Franks Buffalo Wing sauce
- 2 tbsp honey
- 1 tsp each salt and pepper, or to taste
- fresh dill, for garnish
Instructions
- Using a large stock pot, add 8 cups water, chicken, and all the veggies (cauliflower, ginger, carrots, celery).
- Bring to a boil and reduce heat.
- Once chicken is cooked, remove from water and set aside to cool so that chicken can be shredded when cooled.
- Add coconut milk, chicken stock mix, honey, and Franks Buffalo Wing sauce.
- Use stick blender to puree; if you wish to have some chunks of vegetables, remove prior to blending and then add once soup has been pureed.
- Shred chicken with a fork and add to pot.
- Stir in dill, cilantro, parsley, salt and pepper.
- Simmer for 20 minutes.
- Serve with a piece of dill as garnish and enjoy.
Notes
The Franks is mild in the soup and adds great flavour. Substitute with Franks Red Hot for a spicier soup.
The dill garnish doesn’t have a strong taste like parsley, so it can be mixed right in and enjoyed with the soup.
Chicken thighs can be substituted for chicken breast.
The dill garnish doesn’t have a strong taste like parsley, so it can be mixed right in and enjoyed with the soup.
Chicken thighs can be substituted for chicken breast.