YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken and Vegetable Soup
Enjoy a warming bowl of Creamy Coconut Chicken and Vegetable Soup that combines tender chicken breast with a medley of vibrant vegetables in a light and creamy coconut-infused broth. This comforting soup delivers a harmonious blend of savory and tropical flavors, perfect for a nutritious and satisfying meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Light Coconut Milk
1 cup Low-Sodium Chicken Broth
1 medium Carrot
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1 clove Garlic
2 tbsp Fresh Cilantro
Salt and Pepper, to taste
PREPARATION
Dice the chicken breast into bite-sized pieces, and season lightly with salt and pepper.
Peel and slice the carrot, chop the zucchini and red bell pepper into small chunks, and mince the garlic.
In a medium pot over medium heat, lightly sauté the chicken pieces until they begin to brown on the outside.
Add the garlic and vegetables to the pot, stirring for 1-2 minutes until the garlic becomes fragrant.
Pour in the low-sodium chicken broth and bring the mixture to a simmer.
Stir in the light coconut milk, reduce the heat, and let the soup simmer for about 10-12 minutes until the vegetables are tender and the chicken is fully cooked.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh cilantro before serving.