Hands up if you think that coconut and curry are one of the most blissful combinations in THE world (🙌🏼). I am obsessed with curry. Indian, Thai, African, you name it. Love it. Here is the problem though, AIP and those foods just do not go together very well and that has been a hard one for me to take. Most dishes are full of nightshades or nightshade/seed based spices, peanuts, soy and . . . yadda yadda.
My slow cooker is not something I use in the cold months, she is one of my bestie all year long. Honestly, the aroma when you walk in the door after a long day and dinner is done?.. Amazing. I decided to create a version of this soup that would meet AIP standards and still be very flavorful, despite missing that distinctive chili/curry/spice. This soup is super flavorful, and the closest thing to curry that you can have on the autoimmune protocol (AIP). This recipe is a weekly staple because it is quick to toss together in the crockpot, full of healing/nutritious/delicious ingredients and if there is enough for leftovers, the flavours become even more intense and is one of my favourite ways to start the day for breakfast.
This loaded veg and chicken soup can be as light or hearty as you like – laddle over rice or gluten free noodles to bulk it up, or keep it light and pour over from freshly steamed broccoli and spinach. The vegetables that I use are AIP compliant but it is a versatile recipe that allows you to incorporate your favourite veggies.
- 3/4 slow cooker of water (based on 2.5L crock pot)
- 4 chicken breasts
- 2 yellow onion diced
- 1 full celery stalk diced
- 6-8 medium carrots
- 2 heads of broccoli (steam and add just before serving)
- 1 1/2 -2 tbs turmeric
- 1 1/2 -2 tbs ginger
- 1 1/2 tbs sea salt
- 1 1/2 tbs mixed herbs
- 2 tbs chopped garlic
- 1 can full-fat coconut milk (see notes)
It doesn’t get easier. Ready?…
- First, add celery, carrot, onions, all spices, salt
- Then fill crock-pot (slow cooker) with 3/4 water
- Place chicken breasts on top
- Set on medium heat and leave for 5-6 hours
- Before serving, remove chicken breasts from the top and place in large bowl. Shred the chicken completely and add back to the slow cooker.
- Add the can of coconut milk to the slow cooker just before serving, stir in completely
- Steam two heads of broccoli (boil for 7ish minutes) and add to the slow cooker or use as a base in your bowl before you pour your soup.
- Before serving, taste broth. If you prefer more seasoning, this is the stage to do it. I generally like to keep my salt, turmeric and ginger at the same ratio, but feel free to experiment (see notes)
- Share with your people, enjoy! x
- Coconut milk – Fragrant and creamy, coconut milk adds just the perfect touch of delicious comfort to this soup. I prefer regular coconut milk over light, for its added creaminess and flavor, but feel free to substitute with light.
- Seasoning – I almost always use more seasoning that this recipe calls for. But I thought I would start mild because it seemed like the crowd friendly thing to do. Feel free to go a little crazy and taste as you go. Also be careful with your turmeric powder, it stains surfaces and cloth easily!
- Water in the crock – this recipe is based on 2.5L crock pot adjust your recipe accordingly
- Chicken- if for some reason you don’t want to shred the chicken at the end you can dice the chicken before hand if you prefer
- Makes for delicious leftovers. Will keep two to three days in the fridge
If you love ethnic foods and this recipe meets your need for something exotic on the AIP, tell me about! I’d love to know what you think of it.
Have a delicious week!