Coconut Chicken Soup Recipe
Yields 4
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Prep Time
5 min
Prep Time
5 min
  1. coconut oil or lard - 1 Tbsp
  2. cooked chicken (e.g., rotisserie, leftovers) - about 2 cups, shredded or chopped
  3. cabbage - 1 small or 1/2 large
  4. carrots - 1 pound
  5. full-fat coconut milk - 1 can (13.5 ounces)
  6. chicken stock (preferably home made) - 8-10 cups
  7. sea salt - to taste
  8. freshly ground black pepper - to taste
  1. Prepare vegetables. Chop cabbage into 1/2-inch dice. Clean and trim carrots and slice diagonally into 1/2-inch pieces.
  2. Warm oil in a large stock pot over medium-high heat. Add cabbage and saute for about 10 minutes, stirring occasionally until wilted.
  3. Add carrots and continue to saute for 2-3 minutes.
  4. Add chicken stock, increase heat, and bring to a boil.
  5. Reduce heat, cover, and simmer for 15 minutes or until carrots are just barely fork tender. Add chicken, coconut milk, and seasonings. Stir to combine and cook for an additional 5 minutes or until heated through.
Paleo on the Go Test Kitchen
Recipe submitted by the always awesome Paleo Table. 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!