Creamy Chicken Tomato Soup

What’chu Need, You Know I Got It:

  • 2 1/2 cups of shredded chicken (it’s up to you on how you get this…leftover chicken, chicken breasts, 2 legs/thighs. Just get the meat)
  • 1 diced yellow onion, or leek
  • 1 tablespoon basil
  • garlic cloves (also your discretion on how many, but I’d suggest 4.  Maybe 5.)
  • 1 14 oz. can of coconut milk or cream
  • 1 14 oz. can diced tomatoes and juice
  • 1 cup of chicken broth
  • Kosher salt, fresh ground pepper

I don’t need to ask for directions, we have a GPS!  Okay, you need directions.  Here they are:

Pressure Cooker Directions-

First, cook the chicken by placing the raw pieces in the pressure cooker with 3 cups of water and kosher salt for 20 minutes.  Shred the chicken and throw out the bones.  Keep at least 1 cup of the broth you have left and just use it in the soup.

Place the rest of the ingredients except for the coconut milk/cream and cook on high for 10 minutes.  When it is done, stir in the milk/cream.

Crockpot Directions

Put absolutely everything in the crockpot and cook for 9 hours.  Have fun!

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