2 chicken breasts
2 teaspoons coarse ground sea salt
12-inch piece ginger root, peeled
5 medium carrots, diced
1/4 cup onion, thinly sliced
1 can coconut milk
1 cup frozen green peas
1 tablespoon sweet basil
8 ounces fettuccini (use brown rice pasta for gluten-free soup)
Place first five ingredients in Crock-Pot along with two quarts water and cook overnight on low setting.
In the morning, remove ginger root and discard. Remove chicken breasts and cut into small pieces and return to pot, then add coconut milk, frozen peas and sweet basil. Taste for seasoning and add more salt, if needed. After one to two more hours, break fettuccini into 1-inch pieces and add to soup. Cook until noodles are done.
Serving size: 1 cup. Per serving: 367 calories, 26.2 g protein, 9 g fat, 43.6 g carbohydrates, 4.4 g fiber, 899 mg sodium, 45 mg cholesterol
Cynthia Hawkins, Farmers Electric Cooperative