Cilantro Lime AIP Chicken Vegetable Soup
This Cilantro Lime AIP Chicken Vegetable Soup is a creamy chicken soup with a little bit of zesty tang, but instead of corn or beans it has a mix of vegetables. You will love this AIP slow cooker recipe
Equipment
- Crockpot or Soup pot
Ingredients
- 2 Chicken leg quarters about 1 lbs with skin and bones
- 2 Small Chayote squash or zucchini
- 3 Cups Cabbage
- 2 Medium Yucca about 1½ lbs with skin
- 1 Medium Yellow onion
- 4 Cloves Garlic
- ½ Bunch Cilantro
- 1 Lime for juice
- 2 Cups Bone broth 2½ for stovetop version
- 1½- 2 Cups Canned coconut milk read instructions!
- 2 Teaspoons Salt
Instructions
- In a crockpot or soup pot start to add the veggies. Mince the garlic, chop the cilantro, and dice the onion and add it to the pot. Shred the cabbage into small pieces and add it to the pot as well.
- Peel and chop the Chayote into bite size pieces, if you are using zucchini skip the peeling part.
- For the yuca, cut your root into quarters and remove the peel using your fingers to pull the thick skin off. Do not use a potato peeler as that will not remove the entire peel (look at photos above for reference). Add the squash and yuca to the pot.
- Place the chicken legs on top of the veggies and add the bone broth, 1 cup coconut milk (saving the rest for the end), lime juice, and salt.
Crockpot instructions
- Cook in your crockpot on low for 7-8 hours or high for 5-6 hours. The soup will be done when the vegetables are tender and the chicken easily comes off the bone.
- Before serving your soup, remove the chicken and debone and shred it. This should be fairly easy as the chicken should fall off the bone. Add the chicken back into the soup and add in the last ½ cup of coconut milk. Depending on how creamy you like your soup you can add up to 1 cup of coconut milk.
Stovetop instructions
- Set your stovetop to medium high heat. With the lid off, bring the pot to a strong simmer (think just before a boil). Place the lid on the pot and turn the heat to low.
- Cook on low for 45 minutes to an hour. The soup will be ready when the veggies are tender and the chicken easily falls off the bone. Before serving, remove the chicken and debone it. Add the chicken back into the soup and ½ cup of coconut milk . Depending how creamy you like your soup you can add up to 1 cup of coconut milk.
- Serve your soup immediately or store it in an airtight container in the refrigerator for up to 6 days.
Notes
Crockpot or stovetop?
The method you use depends on what works easiest for you, both are delicious. The stovetop method takes about an hour of cook time and the crockpot takes about 5 hours on high or 8 hours on low. I have done both methods and found that the stovetop method makes a creamier soup. Because the soup is creamier, Micah and I prefer the stovetop method, but I do either depending on what my schedule is. If you don’t have a crockpot, you should definitely consider investing in one! I use mine all the time and it is a total life saver for me!