Thai Chicken Soup

Warm and comforting, perfect for a Sunday dinner to get ready for the rest of the week.

Ingredients:

2-3 bone in chicken breasts

1 can unsweetened coconut milk

1 small jar red curry paste.

half of a bunch of cilantro

2 cups water

3 cups chicken broth

1 red bell pepper

1 yellow onion

1 small butternut squash

5-7 Yukon gold potatoes

Directions:

1. Combine the first six ingredients in a large pot and bring to a boil. As soon as it is boiling, reduce the heat to medium-low and simmer for roughly 15 minutes with the lid on.

2. While the chicken is poaching, prep your vegetables. Chunk the onion, pepper, potatoes, and butternut squash into medium size bites. Make sure to peel the squash first and you can peel the potatoes if you want to.

3. After 15 minutes, take the chicken breasts out of the liquid, bring the broth back to a boil, and then add in the veggies.

4. While they are cooking, pick the meat off of the bones and cut into the same size of chunks as the veggies. Once the squash and potatoes are tender, add the chicken back in and GENTLY stir everything together. Season with a little salt and enjoy!

   (Our family loves to eat this soup with some white rice. It soaks up the broth perfectly.)