Cameron Cooks in Chaos: BOOYAH SOUP

Posted on June 18, 2014 by


Originally this was called Chicken Bang Bang.  I wanted to make a special dish for Father’s Day – and so I made a lot of modifications and now I named this Booyah Soup!
This recipe is very forgiving.  Use whatever vegetables you have.

Start w/ cubing up 3 lbs of raw chicken. Put that aside.

Use a large dutch oven pot  – even a stock pan will work.  Heat whatever oil you love – about 3 TBS of it – in the pan.

1 small zucchini, julliened ( or you can use yams, potatoes, or whatever you’re eating)

1 1/2 cups sliced carrots (on the diagonal)

1/2 onion, sliced or chopped

Saute all that in the oil about 5 minutes –

Sprinkle in 1 1/2 TBS coconut flour, and cook another minute.

Throw in the chicken that you cubed, and just sauté another minute.

Add in about 6 cups of chicken stock, and bring it to a boil.  Reduce to simmer.

McKenna was in the kitchen when I was cooking this soup, and she was watching me.  And she doesn’t like coconut milk, so I couldn’t do it.  I had to add a cup of homemade almond milk – but really go with the coconut milk unless you have an eagle-eyed 11 yr old controlling your kitchen behavior.

Also add 2 TBS almond butter, 4 TBS of raw honey, 2 tsp of curry powder, 1/4 tsp turmeric and then let it simmer and cook until the chicken is done.  Then I thicken it up – so grab your arrowroot powder and 3 TBS powder to 1/4 cup liquid of choice (I’d use more milk), mix together well and then slowly add to soup while stirring so that it thickens.

TO COOL IT OFF TO SERVE right away, add about 3/4 cup of frozen peas, so that the little kids can eat right away.  You can add more peas.

SERVE it over quinoa or rice, and I served it with a chopped salad.

The whole family loved this, and it makes great leftovers.