On Tuesday, December 4, 2018 at 5:26:32 PM UTC-6, Dave Smith wrote:
>
> A friend posted the link to this recipe on FB. It looked so good I had
> to try it. It was even better than I had expected.
>
>
> Tumeric Chicken Soup
>
> 1 teaspoon coconut oil
> b.. 3 cloves garlic, minced
> c.. 2 teaspoons fresh grated ginger
> d.. 2 jalapenos, seeded and diced
> e.. 1 pound boneless, skinless chicken breast, cut into bite
> size pieces
> f.. 1 small white onion, diced
> g.. 1 red pepper, thinly sliced
> h.. 1 medium sweet potato, peeled and diced into small cubes
> i.. 1 1/4 teaspoon ground turmeric
> j.. 4 cups low-sodium chicken broth,
> k.. 1 can chickpeas (garbanzo beans), rinsed and drained, (15
> oz per can)
> l.. 1/2 teaspoon salt
> m.. freshly ground black pepper to taste
> n.. 1 cup light coconut milk (from the can)
> o.. 2 tablespoons all natural creamy peanut butter
> p.. To garnish:
> q.. fresh cilantro
> r.. green onions
> Instructions 1.. Heat coconut oil in a large pot over medium high
> heat.
> 2.. Once oil is hot, add in garlic, ginger, jalapenos and
> chicken breast.
> 3.. Brown chicken for 3-4 minutes, then stir in onion, red
> pepper and sweet potato cubes.
> 4.. Cook for several minutes, stirring occasionally until sweet
> potatoes begin to slightly soften and chicken is no longer pink; this
> should take no longer than 5-7 minutes.
> 5.. Add in turmeric; stirring to coat the chicken and veggies.
> 6.. Next add in the following: chicken broth, chickpeas, peanut
> butter, coconut milk, salt and pepper.
> 7.. Stir to combine, then bring soup to a boil, reduce heat to
> low and simmer uncovered for 20-30 minutes or until sweet potatoes are
> tender. Taste and adjust seasonings as necessary.
> 8.. If you want more heat, add in a few dashes of hot sauce.
> 9.. Ladle into bowls and top with cilantro and green onions.
> 10.. To make vegan/vegetarian: If you want to make this recipe
> vegetarian, simply add in another can of chickpeas instead of chicken.
> If you are allergic to peanuts, you can omit, or use cashew butter
> instead. I would not recommend using any other nut butter.
>
Ummmmmmm, ok. Sorry, just not appealing to me but glad you enjoyed it!