Whole 30 Broccoli Chicken Soup


Amt Measure Ingredient Cal Carb Pro Fat GI
2poundbroccoli floretsbroccoli florets2541901082915
1medium (3" dia)applesapples94.61012338
1medium (2-1/2" dia)onionsonions44415126
1/2teaspoondried thymedried thyme1.410015
4cupChicken StockChicken Stock80166400
6eachcanned coconut milkcanned coconut milk332.9191432441
1teaspooncurry powdercurry powder6.851325
1potato large (3" to 4-1/4" dia)white potatoeswhite potatoes281.125225482
1tablespoonolive oilolive oil119.3001220
1poundchicken breast meatchicken breast meat523.903941020
1medium (2" dia, 5" long, raw)sweet potatosweet potato102.6949282
1/2teaspoonground cinnamonground cinnamon3.24000
1/2tspground turmericground turmeric3.930115
1/2teaspoonblack pepperblack pepper2.93000
Totals: 1974 Calories Balance: 38-32-30 1880.7 757 626 591 51

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This recipe isMake Whole

Active Time: 30 minutes

Total Time: 180 minutes

Slice shallots and onions. Break broccoli into florets. Peel potatoes and cut into chunks. Peel and core apple and cut into chunks.

Heat 1/2 tablespoon olive oil in a stock pot and add shallots and onions. Cook for 3-5 minutes until they begin to sweat.

Add chicken stock, herbs and spices and stir.

Add broccoli, potatoes and apple.

Transfer to a slow cooker, or continue to cook in stock pot, until vegetables are soft.

When veggies are cooked, puree with a stick blender. Stir in coconut milk.

Dice chicken and cook in 1/2 tablespoon olive oil until done.

Mix chicken into pureed soup.