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Slow Cooker Curried Coconut Chicken Soup - Ready to Eat Dinner

<p>This freezer friendly Slow Cooker Curried Coconut Chicken Soup will provide warmth and flavor as the weather cools, but the homemade broth will also keep you healthy through the cold season.</p>
8 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 2 cups dice Onion
  • 2 cups slice Carrot
  • 3 cups slice Bell Pepper, Red
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon Curry Powder
  • 4 cups Chicken Broth/Stock
  • 1 teaspoon Salt
  • 1 1/2 tablespoons chop Lemongrass
  • 3 cups cook and dice Chicken, Boneless Breasts
  • 1 3/4 cups Coconut Milk, Canned
  • 2 tablespoons Peanut Butter, Creamy
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Sriracha Sauce
  • 1 teaspoon Sucanat
  • 2 cups cook Brown Rice, Long-Grain

Serving Day Ingredients

  • 1/4 cups chop Cilantro, Fresh
  • 8 individual quarter Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 364 Calories
  • 19g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 813mg Sodium
  • 31g Total Carb
  • 4g Fiber
  • 6g Total Sugars (Includes 1g Added Sugars)
  • 20g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in a skillet over medium high heat.
  2. Saute onions, carrots, and pepper about 3-4 minutes until they begin to soften.
  3. Add garlic, ginger, and curry powder and cook 1-2 more minutes until fragrant.
  4. Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken.
  5. Cook for 3-4 hours on high or 5-7 hours on low.
  6. At the end of the cooking time, mix coconut milk, peanut butter, soy sauce, Sriracha, and sucanat in a bowl and add to the soup.
  7. Cook for 15-30 minutes on high.
  8. Stir in cilantro just before serving. Serve over hot cooked rice, garnished with lime wedges for squeezing over the soup.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in a skillet over medium high heat.
  2. Add and saute onions, carrots, and pepper about 3-4 minutes until they begin to soften.
  3. Add garlic, ginger, and curry powder and cook 1-2 more minutes until fragrant.
  4. Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken.
  5. Cook for 3-4 hours on high or 5-7 hours on low.
  6. At the end of the cooking time, mix coconut milk, peanut butter, soy sauce, Sriracha, and sucanat in a small bowl and add to the soup.
  7. Cook for 15-30 minutes on high.
  8. Allow to cool.
  9. Divide the soup into the indicated number of gallon freezer bags.
  10. Divide the rice among the quart freezer bags.
  11. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave until heated through.
  3. Stir in cilantro leaves.
  4. Reheat the rice in the microwave until warmed through.
  5. Serve over hot rice with lime wedges to squeeze over soup.

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