Ginger Lime Chicken Soup
Cold winter days and warm soup go hand in hand for me. It’s easy to prep, makes great leftovers, and it’s pretty foolproof for those that don’t love spending much time in the kitchen. This Ginger Lime Chicken Soup has a unique zesty flavor and has quickly become one of our favorites!
For the Soup:
Medium Yellow Onion
2 Tbs Grated Ginger
2 Tbs Minced Garlic
Zest of 1 lime
4 C Shredded Chicken
2 32 oz cartons of Chicken Broth/Bone Broth
Olive Oil
1 Tbs Turmeric
1 Can Full Fat Coconut Milk (Unsweetened)
Roasted Red Pepper Flakes
Salt and Pepper
Avocado to serve (optional)
For the Rice
2 Cups White Rice (I prefer Basmati)
3 Cups water
Zest of 1 Lime
Juice of 1-2 Limes
Chopped Cilantro
Grass Fed butter or coconut oil
Method:
In a large pot, add olive oil, diced onion, garlic, and ginger, and saute until onions are cooked. Add salt and pepper (to taste) while onions are cooking.
Add shredded chicken, chicken broth, lime zest, turmeric, and coconut milk and bring to a boil. Reduce to a simmer for 10-15 minutes.
For the chicken, I find it easiest to use a crockpot. Add 2-3 chicken breasts and 1 Cup of chicken broth and cook on high for about 4 hours. It comes out perfectly cooked and couldn't be easier!
Add red pepper flakes to taste.
Rinse rice and add rice and water to a small pot, bring to a boil and then reduce to a simmer and cover until rice is cooked.
Once rice is cooked, add coconut oil/butter, lime zest, lime juice, and cilantro and mix.
To Serve, add rice to a bowl, pour soup over rice, and add avocado if desired.
For the chicken, rotisserie chicken is great, especially if you are short on time. If you plan ahead, you can also do chicken in the crockpot, which couldn’t be easier. Add a couple chicken breasts to the crockpot with about a cup of broth. Don’t worry about the seasoning, it’s all going into the soup anyway. Cook on low for 8 hours or high for about 4, until chicken pulls apart easily.