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BG Paleo Meals – Thai Chicken Soup

  • October 10, 2014

It seems like summer came and went in the blink of an eye. All of a sudden the leaves were changing colours, the days became shorter and the cold weather was upon us. On the plus side, the fall brings with it the best in comfort food and warming flavours.

For this week’s Paleo/Gluten Free Recipe we were able to recruit the help of our lovely friends Rachel Bies of Rachel Bies Nutrition and Rachael Hunt at Gluten Freedom Toronto for some delicious fall inspired recipes. This Chicken Coconut Soup is sure to keep you warm and cozy! It also offers the same nutritional benefits of a bowl of chicken soup during that dreaded cold and flu season.


  • ½ bunch kale, deveined
  • 2 onions, chopped
  • 2 cloves garlic, chopped finely
  • ½ sweet potato, diced
  • 1 c mushroom, left cut in halves
  • 2 tomatoes, diced
  • 3 Blue Goose Pure Foods, boneless breasts
  • 1 box organic chicken stock, low sodium
  • 1 c of coconut milk/cream
  • 2 tbsp yellow curry powder
  • 2 tbsp organic nut butter
  • Fresh cracked pepper & Sea salt
  • Olive oil OR coconut oil


  1. Using a large stock pot, heat up oil on low-med heat.
  2. Brown cubed chicken for 5 minutes until nice and golden.
  3. Add onions, sauté for 4 mins or until slightly translucent.
  4. Add garlic and sweet potato.
  5. Add kale.
  6. Add stock and fill pot with water until it covers the veg/chicken.
  7. Add curry powder and season. Bring to a boil. Reduce to low and simmer for 20-30 mins.
  8. When chicken is cooked through, add coconut cream & nut butter.
  9. Stir well.
  10. Taste and add more curry or butter until you love it!