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Coconut-Lime Chicken Soup

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30 minutes
12 Comments
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This Coconut-Lime Chicken Soup is full of flavor and can be made in 30 minutes from start to finish!

Related Recipe: We love a good comforting soup like this Chicken Pot Pie Soup!

Coconut-Lime Chicken Soup Recipe

This Coconut-Lime Chicken Soup is full of flavor and can be made in 30 minutes from start to finish!
Serving6 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Ingredients

  • 1 rotisserie chicken, shredded
  • 2 cups chicken broth
  • ¼ cup lime juice
  • 3 medium carrots, thinly-sliced diagonally
  • ¼ cup shredded coconut, sweetened
  • 1 Tablespoon soy sauce
  • 2 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ½ teaspoon garlic salt
  • 3 Tablespoons cilantro
  • lime wedges, optional

Instructions

  1. Combine all ingredients in a large pot over medium-high heat.
  2. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
  3. Serve and garnish with lime wedges if desired.

Nutrition

Calories: 225 kcal · Carbohydrates: 7 g · Protein: 29 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 96 mg · Sodium: 1123 mg · Potassium: 201 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 5127 IU · Vitamin C: 10 mg · Calcium: 28 mg · Iron: 1 mg
Cuisine: American
Course: Main Course, Soup
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Published: January 13, 2014Updated: May 9, 2024

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Questions & Reviews

  1. candice says:
    how much water
  2. Kelli says:
    I was wondering the same thing about the water and when do you put the broth in?
  3. Carol says:
    I like the flavor of coconut, but detest the shredded stuff. Do you think it would work to replace some of the liquid with coconut milk?
  4. Cyd says:
    You can totally leave out the shredded coconut. If you really like the taste of coconut milk you could add it. We have never tried coconut milk in the recipe, so we have no idea how much you would add.
  5. Jamie says:
    Did you mean chicken broth not water??
  6. Sue says:
    I can't figure out how much water to use, and when to put in the broth?! Has anyone else thought they meant broth instead of water? I am making this tonight...I will report after my results!
  7. Sue says:
    Ok y'all! I made this tonight, and now I am reporting... I ended up using 4 cups of broth, and added 2 cups water, and kept the remaining ingredients as listed. Two cups of broth just DID not cut it, once I put in the remainder of ingredients...Now I am wondering if I put TOO MUCH liquid in, as the final result DID NOT look like the picture above! Flavor was great, but soup was more of a broth, with added carrots, than anything. My family enjoyed it!
  8. Kris says:
    I am so sorry! Broth not water!
  9. Kris says:
    I am so sorry about that! Broth not water!
  10. Kris says:
    Yes. Sorry about that!
  11. Kayleigh says:
    I made this tonight, but I made some changes: I have been trying to use a powdered chicken stock, so I used that instead of broth. I just mixed the powder with water. At first I put 3 cups water in the pot, because I knew 2 cups just wouldn't cut it. I then put the carrots, coconut, cilantro and all other seasonings in and turned the burner up to high so it would boil & cook the carrots while I shredded the chicken. Once all the chicken was in I threw in a few pieces of the skin for flavoring. The water was boiling, but I decided it wasn't enough liquid so I added 2 more cups of water (so I used 5 total). I also added an additional1/8 cup of coconut. I felt like the soup needed rice, so I added an 8.8 oz/2 cups package of ready made brown rice. normally I'd cook the rice myself, but I was in a time crunch. Anyways, the soup was delicious!!! I'll definitely be making this again.
  12. Kayleigh says:
    I meant that I'm trying to use my powdered stock *up*
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