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Coconut Chicken Cabbage Soup

Slow Cooker Coconut Chicken Cabbage Soup

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Slow Cooker Coconut Chicken Cabbage Soup

  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 240
  • Total Time: 4 hours 10 minutes

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 tablespoon ghee
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 small jalapeno, seeds and membranes removed, finely diced
  • 2 celery stalks, chopped
  • 2 carrots, shredded
  • 1 cup cabbage, chopped
  • 6 cloves garlic, minced
  • 2 ½ teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Himalayan salt
  • ¼ teaspoon black pepper
  • 1 (14 oz) full fat coconut milk
  • 2 (32 oz) organic chicken broth
  • ½ lime, juiced
  • ½ cup fresh cilantro, chopped

Instructions

  1. On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
  2. In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
  3. Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
  4. Cover on high for 3-4 hours or low for 8 hours.
  5. Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
  6. Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.


Nutrition

  • Serving Size: 12
  • Calories: 197
  • Sugar: 2
  • Sodium: 614
  • Fat: 10
  • Saturated Fat: 8
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 21
  • Cholesterol: 51
Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

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Spaghetti With Chicken & Thai Peanut Sauce

  • Author: Cherie | Taste And Review
  • Prep Time: 15
  • Cook Time: 24
  • Total Time: 39

Ingredients

Scale
  • 5 chicken breasts cooked and shredded
  • Half a box of spaghetti noodles
  • 1 cup finely shredded carrot
  • 1 Tablespoon minced garlic
  • 2 cups of edamame beans
  • Half of poblano pepper
  • One red bell pepper
  • 5 green onions
  • 1 ounce of water chestnuts diced
  • 1/3 cup smooth peanut butter
  • 1/4 cup regular soy sauce
  • 2 tablespoon rice vinegar
  • 5 tablespoon sesame oil
  • 2 tablespoon light brown sugar, packed
  • 1 teaspoon fresh grated ginger, don’t use ginger powder
  • 1 1/2 tsp Sriracha
  • Honey roasted peanuts (Garnish on top for presentation)
  • Sesame seeds (Garnish on top for presentation)
  • 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

Instructions

  1. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

  • Taste for hotness and fix to your liking.

Nutrition

  • Serving Size: 6
  • Calories: 441
  • Sugar: 10
  • Sodium: 707
  • Fat: 24
  • Saturated Fat: 4
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 33
  • Cholesterol: 61