Leftovers Love: Chicken, Broccoli & (not) Potato Soup

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  • 1/2 tbl coconut oil
  • 1 onion, diced
  • 1/2 lb broccoli florets, chopped into bitesize pieces
  • 1 white sweet potato (about 1 lb), cubed
  • 6 cups chicken or vegetable stock
  • 1 can coconut milk
  • Juice of one lemon
  • 3 cups cooked / leftover chicken, shredded or in bitesize pieces
  • 6 green onions, sliced
  • Handful of fresh cilantro, chopped
  • Salt to taste


  1. Add the diced onions and coconut oil to a large soup pan over low-medium heat and soften for about 5 minutes – this is when I chop my other vegetables. Don’t have the heat so high that the onions brown, you just want them to be translucent.
  2. When the onions have softened, season to taste, then add the chopped broccoli and white sweet potato, along with the stock, coconut milk & lemon juice. Bring almost to a boil and then simmer gently for 10 minutes.
  3. Add the chicken to the pot and simmer for another 5 – 10 minutes, until the chicken is hot all the way through.
  4. Stir in the green onions and cilantro before serving.