This soup recipe was created just for me to make. Well, really it wasn’t, but when I looked at the recipe, I realized I had all of the ingredients handy, AND that it wouldn’t take long to make—AND that it looked awesome. A perfect combo!
Lately, I have been throwing the bones from our Amish rotisserie chickens into the crockpot right away, filling it with filtered water, and adding whatever veggie scraps and fresh herbs I have on hand. I also throw in a couple of chicken feet for the collagen. (They aren’t so bad to work with out of the freezer.) I keep the stock going for 48 hours and the results are unbelievable! I used some of that stock for this recipe and it was delicious.
This recipe, from Christy at Whole Foods on a Budget, is one of 52 recipes featured in the Winter Soups e-cookbook, on sale for just $3.97 until February 4.
Click here for the details: Winter Soups Community Cookbook
- coconut oil or lard - 1 Tbsp
- cooked chicken (e.g., rotisserie, leftovers) - about 2 cups, shredded or chopped
- cabbage - 1 small or 1/2 large
- carrots - 1 pound
- full-fat coconut milk - 1 can (13.5 ounces)
- chicken stock (preferably home made) - 8-10 cups
- sea salt - to taste
- freshly ground black pepper - to taste
- Prepare vegetables. Chop cabbage into 1/2-inch dice. Clean and trim carrots and slice diagonally into 1/2-inch pieces.
- Warm oil in a large stock pot over medium-high heat. Add cabbage and saute for about 10 minutes, stirring occasionally until wilted.
- Add carrots and continue to saute for 2-3 minutes.
- Add chicken stock, increase heat, and bring to a boil.
- 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.