Recipe Adaptations

Vegan

You Will Also Need:

• 2 Tbsp. oil
• 4 cups chicken broth (32 oz.)
• 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
• 2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)

Here’s What You Do:

• In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per site. Remove chicken to a cutting board and cool
• Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil
• Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.
• Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve

Optional: Serve with a squeeze of lime

Soup wil continue to thicken as it rests, add more broth or water ot thin as desired. If using pre-cooked/roasted chicken simply sauté contents of soup mix quickly in oil then add broth to begin recipe.

Slow Cooker

Slow Cooker

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Pressure Cooker

Pressure Cooker

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Recipe Variations

Inventive Variation

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

Cooking & Nutrition Tips

Cooking Tips

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