Chicken soup gets a makeover with pumpkin and ginger - making this a delicious and healthy meal with some crusty bread - especially after a long, cold, day.
Ingredients
- 3 tbsp olive oil
- 1 onion
- 6 cloves garlic
- 2 chicken breasts 1.14 lb
- 2 tsps grated fresh ginger
- 6 cups chicken bone broth
- 1 15 oz can 100% pure pumpkin
- 2 tsps coriander
- 1 tsp turmeric
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt or to taste
- 1 tsp pepper
- 1 cup coconut milk
- 1 cup green peas
- 1 cup frozen spinach
Instructions
- Remove skin from onions and chop them well, also smash, skin and chop garlic cloves.
- Then, add oil to pot over medium heat and add the chopped onions and garlic into it and let saute about 10 minutes, stirring often.
- Cube the chicken breasts into bite-sized pieces. Then add the chicken into the sauteing onions/ginger and let cook about 5 minutes. Stir chicken around a bit and let saute another 2-3 minutes.
- Then add in the ginger, pumpkin, bone broth, coriander, turmeric, chili powder, cumin, salt and pepper and cover pot. Lower heat and let simmer covered for about 30 minutes.
- Defrost the spinach and peas and add them to the ginger chicken. Also, stir in the coconut milk. Remove from heat and enjoy.
Nutrition
Calories: 291kcal | Carbohydrates: 11.7g | Protein: 24.6g | Fat: 16.8g | Saturated Fat: 8.2g | Cholesterol: 47mg | Sodium: 205mg | Sugar: 4.4g
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