Spicy Coconut Chicken Soup

Fall harvest meets tropical flavors - perfect for fighting off a cold as the seasons change. My friend the Instant Pot makes formerly too-tedious soup recipes a breeze.

Equipment: Instant Pot

Ingredients:

  • 3 chicken breasts

  • 2 parsnips

  • 2 potatoes

  • 3 garlic cloves

  • 2 small onions

  • 2 inch piece of fresh ginger

  • 1 32oz container of chicken broth

  • salt and pepper to taste

  • cayenne pepper to taste

  • coconut yogurt to taste

Instructions:

  1. dice the onions, garlic and ginger - add to pot

  2. peel and slice parsnips and potatoes into bite-size pieces - add to pot

  3. add chicken broth, then plenty of salt and cayenne to taste (I probably did about a tablespoon and it was noticeably spicy but not overwhelming)

  4. sprinkle more salt and regular black pepper on the chicken breasts then lay on top of the ingredients already in the pot, sprinkle a little more cayenne if you like

  5. use the "soup" setting on the Instant Pot, which should take about 30 minutes once it heats up

  6. once finished, follow Instant Pot instructions for venting

  7. serve with a dollop of coconut yogurt

exquisite courseJill Allynsoup