2Large Boneless Skinless Chicken Breasts cooked and shredded
2cupsUnsweetened Coconut Milk Beverage
Salt and Pepper to taste
In a large stockpot heat olive oil over medium-high heat.
Add onion, garlic, celery, and carrots, cook until soft.
Add apples, curry, and ginger, cooking until apples soften.
Add chicken stock and rice, heat to a boil.
Reduce heat to low and simmer for about 10 minutes.
Add in cooked chicken and cook for another 5 minutes.
Slowly stir in coconut milk, heat for an additional 5-10 minutes.
Do not use canned coconut milk. The fat content is too high. Use an unsweetened coconut milk beverage.If you wish to lower the salt content of this soup, even more, use my recipes for no added salt chicken broth.