Chicken Soup

Name: Chicken Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 Chicken thighs; 4 cups Chicken stock; 1 cup coconut milk or regular milk if you tolerate dairy; 2 cups carrots sliced; 1 cup celery chopped; 1/2 shallot chopped; 1 tsp garlic powder; 1 tsp red pepper flakes; Salt and Pepper to taste; 2 tbsp olive oil; 5 small Yukon Gold potatoes chopped; 1 tsp onion powder; 1 tsp ginger powder

klbrennan1981 @klbrennan1981

Springfield, Missouri

Made gluten free and can be dairy free!

klbrennan1981 @klbrennan1981

Springfield, Missouri

Made gluten free and can be dairy free!

Saved

Ingredients

45 minutes

6 servings

6Chicken thighs
4 cupsChicken stock
1 cupcoconut milk or regular milk if you tolerate dairy
2 cupscarrots sliced
1 cupcelery chopped
1/2shallot chopped
1 tspgarlic powder
1 tspred pepper flakes
Salt and Pepper to taste
2 tbspolive oil
5small Yukon Gold potatoes chopped
1 tsponion powder
1 tspginger powder

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Steps

45 minutes

1

Preheat oven to 400F.
2

Put chicken thighs in baking dish and season with salt, pepper, red pepper flakes, and garlic powder.
3

Add chicken to oven and bake for 25 minutes.
4

Add olive oil to a soup pot and heat over medium high heat.
5

Add carrots, shallots, and celery to pot and cook for about 5 minutes.
6

Add potatoes, chicken broth, garlic powder, ginger powder, onion powder, salt, and pepper to pot and bring to a boil.
7

Add coconut milk and simmer while chicken is finishing in the oven.
8

Once that chicken is done chop it up and add it to the soup with the juices. Mix together with soup and let sit for 5 minutes off heat.
9

Serve!