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
Recipe submitted by the always awesome Paleo Table. 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!