Chicken And Vegetable Curry Soup

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
298
FAT
52%
CHOL
36%
SOD
14%

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Ingredients for 4 servings

1/2 large onion, chopped (about 1 1/4 cups)

1 tablespoon coconut oil

1 cup fresh green beans, cut into 1-inch pieces

1 cup lite coconut milk

1 to 2 tablespoons curry powder

1 bay leaf

1 tablespoon grated unsweetened, dried coconut (optional)

Salt and freshly ground black pepper

1/2 cup chopped carrots

1 cup bok choy leaves and stems (about 1 small baby bok choy)

3 cups gluten-free chicken broth

1/2 cup chopped green onions (optional)

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

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