Ginger Coconut Chicken Soup
Ingredients
1 whole chicken (cooked) *see notes
1 tbsp butter
10 garlic gloves (minced)
2 onions (diced)
4 carrots (peeled, sliced)
4 medium sized potatoes (peeled, diced)
2-3 inch piece of ginger
1 can coconut cream
6-8 c. chicken broth
1/2 tsp turmeric
1/2 tsp oregano
1/4 tsp pepper
salt to taste
In a large pot over medium-high heat, sauté the butter, onion, garlic, carrot, and bay leaves until onions are translucent. While that is cooking, peel the ginger and slice into smaller pieces. Place into a blender with the turmeric and 1 cup of the broth. Blend on high until smooth. Add the potatoes, oregano, and pepper into the large pot, stir and add the blended ginger, the rest of the broth, and the coconut cream. Once it comes to a boil, turn it down to medium while you are shredding the cooked chicken. Salt the soup and taste. Once the vegetables are fully cooked, add in the shredded chicken and salt
Notes: I put a whole chicken in the crockpot for about 4 hours before I need it (or the day before). Put it on high with salt, pepper, oregano, 2 bay leaves, and an onion peeled and sliced in half. I use the broth that it makes plus extra (most of the time the chicken makes 3-4 cups on its own while cooking.
I truly recommend the coconut cream. If you cannot find any, try using two cans of coconut milk. Place them in the fridge while you’re cooking and then scrap out the white (cream) and discard the clear liquid. Do not shake your cans before.
I like my soups very meaty, if you want to half the amount of chicken in order to make it more brothy you can. I personally would use that other half of the chicken to make chicken salad or tinga chicken.