The weather has been much colder than usual here in the South. It finally feels like winter. While most people here make a delicious, warm gumbo whenever the temperature drops, I was craving this healthy chicken and tomato soup. (We had already had gumbo on Sunday for those of you wondering haha).
3 – 4 boneless, skinless chicken breasts (enough to cover the bottom of your crockpot)
2 Tbsp Italian seasoning
1 Tbsp dried basil
2 cloves of garlic, minced
1 onion, chopped
1 28 oz can diced tomatoes and juice
2 14 oz cans of full fat coconut milk (shake before opening the can)
2 cups of chicken broth (I used the one from our whole chicken recipe)
1 small can of tomato paste
1 small can of tomato sauce
Salt and Pepper to taste
1) Put all of the above ingredients into the crockpot.
2) Cook for 9 hours on low. (I let mine cook overnight).
3) After 9 hours, remove the chicken breasts from the crockpot and put them onto a plate. Use two forks to shred the chicken (it should break apart very easily after being slow cooked for so long).
4) Add the shredded chicken back into the crockpot and stir. Taste the soup to make sure it has enough salt and pepper. Set the crockpot on warm until you are ready to serve.
This recipe should fall under “Paleo” recipes as-is. However, if you are not on as strict of a diet, try adding a little shredded cheese to the top of each bowl of soup. Kale and/or spinach are also great additions. This soup has also frozen well for me in the past. Just take out your freezer-container of soup the day before and place it in the refrigerator to defrost throughout the day. Don’t forget to share this recipe with your friends on Facebook or Twitter, or to pin it for later (buttons below).