Curry chicken party soup

Ingredients for 1 servings:

• 1 kg chicken breast fillet(s) (Kikok chicken)
• 3 tbsp coconut oil, virgin
• 250g quinoa
• 750 ml chicken broth
• 3 stalk(s) leeks
• 3 carrots
• 2 bell peppers, red
• 50 g coconut oil, virgin
• 50 g spelt flour
• 4 tbsp turmeric
• 1 can coconut milk
• Sea salt
• Pepper, freshly ground
• chili powder
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

according to recommendations from Dr. Feil

Cut the chicken breast fillet into small pieces and fry in coconut oil. Remove the pot from the heat and let the meat rest on a plate. Wash the quinoa to remove any bitterness. Cook it with 2.5 times the amount of chicken stock for about 20 minutes. Slice the leek and chop the carrots and bell peppers, and add them to the quinoa 5 minutes before the end of the cooking time. Return the chicken breast fillet pot to the heat with coconut oil and sauté the flour with the turmeric. Deglaze the roux with the coconut milk and stir gently to prevent clumping. Add the meat and the quinoa mixture. Stir in the cream and season with spices. Add water depending on the thickness of the soup.