Heathers Bitchin’ Thai Ginger Chicken Veggie Soup.

So i had some veggies threatening to go bad in the fridge, the kids were going to be gone for the next 5 days and my trainer, as always, wants me eating well. SO. Despite being drag ass tired, I decided to whip up a big ass batch of soup. it came out pretty well. so here you go.

2 chicken breasts (organic, free range because happy chickens taste way better), 1.5 turnips (one was half bad), 4 organic carrots (i’m specifying organic because if you ever buy them you know they are about half the size as the non organic ones, so about 2 full size carrots), 1 bunch of kale, a container of baby bella mushrooms. 1 box of Swanson Ginger Thai infused broth, 1/2 box of Swanson low sodium chicken broth, 2 inch piece of fresh ginger root, a couple cloves of garlic. 1 can of lite coconut milk, cilantro. lime.

i cooked the chicken breast whole in a skillet with a little coconut oil.

diced and chopped all the veggies. sauté turnip and carrot until mostly tender (in a little coconut oil). add in kale. then mushrooms. while they were sautéing i grated fresh ginger into it and pressed 3 cloves of garlic. a little sea salt. 

shred chicken. add. then add in broth, cilantro. coconut milk. lime.

easy.  i got a little heavy handed with the ginger. but i really freaking like ginger.

the turnip is a little weird and could really be left out. i just didnt want to waste them and they are pretty nutrient dense and low cal so. anyway. they work. mostly. 

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