Curried Rotisserie Chicken Soup
with zucchini / pancetta

Name: Curried Rotisserie Chicken Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 12 oz Zucchini, cubed; 1 Onions, medium, chopped; 8 oz Carrots, chopped; 4 oz Pancetta, chopped; 1 Limes, wedges; 3 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, cooking; 2 tsp Curry powder; 1/4 tsp Garlic powder; 1/4 tsp Paprika; 3 1/2 cups Stock, any type; 1 can Coconut milk, regular (14 oz / 495g); 1 Tbsp Vinegar, rice; 1 Tbsp Bragg's / coconut aminos

Active: 30 Total: 30

Original GF Paleo Vegetarian

This simple soup has rich curry flavors and is finished with savory pancetta. A similar version of this recipe was last featured in 2017.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Curried Rotisserie Chicken Soup:

Rotisserie chicken - 1/2 , shredded
Zucchini - 12 oz , cubed
Onions, medium - 1 , chopped
Carrots - 8 oz , chopped
Pancetta - 4 oz , chopped
Limes - 1 , wedges
Cilantro leaves - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp
Curry powder - 2 tsp
Garlic powder - 1/4 tsp
Paprika - 1/4 tsp
Stock, any type - 3 1/2 cups
Coconut milk, regular (14 oz / 495g) - 1 can
Vinegar, rice - 1 Tbsp
Bragg's / coconut aminos - 1 Tbsp

Prep

Rotisserie chicken - (If making Thursday's meal, shred chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Zucchini / Onions / Carrots / Pancetta - Prep as directed. Combine zucchini, onions, and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
Limes / Cilantro - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.
To heated pan, add zucchini, onions, and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add curry powder, garlic powder, and paprika and cook, stirring for 1 minute more.
Add stock and coconut milk to pot. Bring to a simmer. Cover and reduce heat. Simmer until vegetables are tender, 13 to 17 minutes (depending on the size).
When vegetables are tender, stir in chicken (reserve Thursday’s portion if you shredded it at the same time), vinegar, and aminos. Continue to simmer soup just until chicken is warmed through. Taste and season with some salt and pepper.
Divide soup between bowls. Sprinkle pancetta and cilantro on top. Serve with lime wedges for squeezing over top. Enjoy!

Reviews

Ratings

0 reviews