Coconut Curry Chicken Soup

It's soup season and you have got to add this to your menu for cooler weather! Whether you're making this for a crowd or for yourself, this elevated Chicken Soup with a Thai kick will be a new fall staple! You'll need:

- 2 large boneless chicken breast

- 4 stalks of celery, diced

- 1 yellow squash, diced (optional)

- 1 zucchini, diced (optional)

- 3 large carrots, diced

- 1 medium onion, diced

- 1 can coconut milk, unsweetened

- 1 carton of chicken broth, or 4 cups

- 3 cloves of garlic, minced

- 2 tbsp of lemon grass

- 2 tbsp of ginger

- 2 tbsp of red curry paste (to taste)

- 3 tbsp of soy sauce

My favorite and easiest route of adding chicken to soups is pulling the meat off a rotisserie chicken - Thank you @Costco!! The meat is so juicy and tender, and adds great flavor to any soup! However, if you are cooking your own chicken, start by adding the raw chicken breast to a pot. Add enough water to cover and salt the water. Bring to a boil and let chicken cook for 15-20 minutes depending on the size. Once cooked pull out of the water and shred with two forks.

While the chicken boils, dice up the veggies and sauté in a large dutch oven with 2 tbsps of olive oil until soft and translucent. I like a lot of veggies so feel free to get creative and add your favorites - mushrooms would be a great addition here! Season with salt, pepper, and a tbsp of soy sauce.

Quick Tip: If you season while cooking, it flavors in layers instead of it sitting on the surface if you add at the end.

Once the veggies are tender, add the chicken broth, coconut milk, lemon grass, garlic, ginger and red curry paste to the pot and simmer. After about 10 minutes, add the shredded chicken to the pot and keep warm! This will make about 6 servings, but remember, you can always make soup go further by adding more chicken broth. You could easily add another can of coconut milk and chicken broth to make more servings!

Serve over rice or with crusty bread for a more hearty meal!