Paleo Memphis

I found this recipe on Everyday Paleo and I wanted to share because it’s so simple to make and very hearty. It’s so simple because it only has 4 main ingredients; frozen chicken breasts, a can of coconut milk, a can of diced tomatoes, and a cup of chicken broth. Then you add in a few seasonings, cook on low for 8-9 hours and you’re done. Super simple. 

Also, if you have a bigger crockpot, you can easily double the recipe to feed a bunch of people or to give yourself a lot of leftovers. Just go easy on the garlic salt as some people have commented than it can be too much. However, definitely add the basil and Italian seasoning to boost this soup’s overall flavor. I ended up adding some Sriracha sauce to turn up the heat. 

My wife did mention that, besides having tomatoes versus mushrooms, it didn’t taste too different from the paleo coconut soup we’ve made. That got me thinking that this recipe would probably be really good with some sliced Portabella mushrooms. I’ll have to try that next time.